luisa_calif
Well-known member
Thanks for all the info. I especially liked the make-ahead part. I gave my "Bittersweet " book away
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SUGGESTIONS WANTED: I made this a couple of years ago and it was very good , BUT...
- Thread starter luisa_calif
- Start date
Luisa - CORRECTION ALERT! I just looked at my book and saw there are a few errors in the posted
recipe, which came from cbsnews.com. See under "Chocolate Notes" at the end of the recipe for the corrections in chocolate amounts.
Also, you can view this recipe in its entirety at google books.
http://books.google.com/books?id=lxrZcjX4DNwC&pg=PA231&lpg=PA231&dq=WHIPPED+CHOCOLATE+GANACHE+FILLING+alice+medrich+bittersweet&source=bl&ots=87sPzxUIph&sig=82x9WE0OSkJWDL0shHk9inIKKAQ&hl=en&ei=wYTeSueLOsOj8AbS6d1f&sa=X&oi=book_result&ct=result&resnum=2&v
recipe, which came from cbsnews.com. See under "Chocolate Notes" at the end of the recipe for the corrections in chocolate amounts.
Also, you can view this recipe in its entirety at google books.
http://books.google.com/books?id=lxrZcjX4DNwC&pg=PA231&lpg=PA231&dq=WHIPPED+CHOCOLATE+GANACHE+FILLING+alice+medrich+bittersweet&source=bl&ots=87sPzxUIph&sig=82x9WE0OSkJWDL0shHk9inIKKAQ&hl=en&ei=wYTeSueLOsOj8AbS6d1f&sa=X&oi=book_result&ct=result&resnum=2&v
steve2-in-la
Well-known member
This is a chocolate mousse pie cream that's light yet sturdy. Uses only chocolate, cream and sugar.
(edited, with apologies, on 6/16/2012)
Chocolate Mousse Pie
The crust:
21 CHOCOLATE SANDWICH COOKIES (such as “OREOS”)
1/2 stick UNSALTED BUTTER, cut into pieces, room temp.
The mousse:
12 ounces SEMI-SWEET CHOCOLATE, finely chopped
1 tsp VANILLA EXTRACT
3-3/4 cups chilled WHIPPING CREAM
1/4 cup SUGAR
For crust: Preheat oven to 350 degrees F. Butter 9-inch diameter springform pan with 2-3/4 inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes, transfer to rack and cool completely.
For mousse: Combine chocolate and vanilla in processor. Bring 1 cup of the cream to a boil in a heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally. Beat sugar and 2 cups of well chilled cream to stiff peaks in a large bowl. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead)
Beat remaining 3/4 cup cream in bowl to firm peaks. Spread over top of mousse and garnish with chocolate shavings.
(edited, with apologies, on 6/16/2012)
Chocolate Mousse Pie
The crust:
21 CHOCOLATE SANDWICH COOKIES (such as “OREOS”)
1/2 stick UNSALTED BUTTER, cut into pieces, room temp.
The mousse:
12 ounces SEMI-SWEET CHOCOLATE, finely chopped
1 tsp VANILLA EXTRACT
3-3/4 cups chilled WHIPPING CREAM
1/4 cup SUGAR
For crust: Preheat oven to 350 degrees F. Butter 9-inch diameter springform pan with 2-3/4 inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes, transfer to rack and cool completely.
For mousse: Combine chocolate and vanilla in processor. Bring 1 cup of the cream to a boil in a heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally. Beat sugar and 2 cups of well chilled cream to stiff peaks in a large bowl. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead)
Beat remaining 3/4 cup cream in bowl to firm peaks. Spread over top of mousse and garnish with chocolate shavings.
luisa_calif
Well-known member
Thanks, Steve. This sounds like what my husband would like! (Oreos!)
steve2-in-la
Well-known member
Luisa, I've also used it as a base for a tart topped with fresh raspberries. Defintely "fit t'eat!'