Welcome to week two of my 2024 chocolate blog. Today I'm sharing a DELICIOUS and decadent Chocolate Mousse Pie. In fact it's so delicious that, after caring for young grandsons through much of Monday, I made an evening meal from a big slice and some good red wine. (don't worry - this isn't a regular thing but boy, did it hit the spot!) My resulting dessert doesn't look anywhere near as 'refined' as the original and I dirtied plenty of equipment in my kitchen making this recipe. But it will definitely become a staple. Here are my notes: EQUIPMENT Springform pan Food processor Measuring cup Measuring spoons Two large mixing bowls Small saucepan Hand mixer Spatula (I used rubber) Sieve (V.O.E. - I used this to sprinkle cocoa powder atop the finished pie) Crust note/V.O.E. - Break each chocolate sandwich cookie into small pieces before putting in food processor. And room temperature butter works great. The crust cooled until I combined the semi-sweet chocolate, vanilla, and kosher salt and then added the heated cream (see bowl on left, above). V.O.E. - However, the next time I make this recipe I will be sure the heated cream is hotter and the chocolate pieces are completely melted before adding the beaten heavy cream (bowl on the right, above) - so no crunchy chocolate bits remain. After six long hours in the refrigerator this pie was ready for its whipped cream topping. V.O.E. - However, I simply placed dollops of whipped cream across the top as I don't own a pastry bag. I also added 3-4 tablespoons of sugar to the whipped cream first and substituted a dusting of unsweetened cocoa powder for chocolate shavings. It was a very tasty compromise.
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Welcome to Visual Traveler.I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder. Grab a chair & join me as you explore photo-rich stories reflecting U.S. & international travels, plus home kitchen views.
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November 2024
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