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Chocolate Mousse Cream Pie

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Sonoma Modern American
From Executive Chef Tim Groody

Chocolate Mousse Cream Pie

With chocolate swirl panels

Makes 1 9" pie

Mousse

12 oz bittersweet or semi-sweet chocolate shavings or pieces

2/3 cup egg yolks about 12

½ cup sugar

1 2/3 cup heavy cream

Beat sugar and yolks to triple in size.  Boil 1/3 cup cream and pour over chocolate and then melt over double boiler or in the microwave.  Fold chocolate into eggs.  Whip remaining cream to soft peak.  Fold into chocolate. 

Whipped Cream

1 cup heavy cream

¼ cup powdered sugar

Whip cream till it starts to thicken.  Add sugar and whip to medium peak.

Chocolate Panels

3 oz bitter sweet or semi sweet chocolate

1 oz white chocolate

In separate bowls melt chocolates over double boiler or in the microwave.  Using a wax paper or parchment lined cookie sheet.  Drizzle white chocolate over.  Pour dark chocolate on top.  Using a pie knife or off-set palate knife spread dark chocolate smooth and evenly.  Chill in the refrigerator 15 minutes.  Remove and cut into desired shapes with a knife or a shaped cutter.  Return to refrigerator.  In 5 minutes peal off panels.  One side will be swirled.  If you want both sides swirled melt extra white chocolate.  After spreading drizzle with the extra white chocolate and smooth out.  Keep refrigerated until needed.

Assemble

You need 1 9" pre-baked pie shell.  You can pour the mousse directly in the shell or chill the mousse and then fill the shell.  If you pour it in and have extra you can spread the extra over the top.  Spread or pipe the whipped cream over the mousse.  You can pre cut the pie and decorate each piece with the panels or decorate it whole for display.  Serve and Enjoy!!!!!

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