Chart House's Chocolate Mousse Pie Recipe
Servings: 1
Ingredients
- 1 1/2 c. Oreo cookies - (abt 1/2 lb) broken rough chunks (use the whole cookie, including the white cream filling)
- 7 Tbsp. unsalted butter melted
- 18 ounce Nestle's semi-sweet chocolate bits
- 6 x egg yolks
- 5 x egg whites
- 2 c. heavy cream
Directions
- To make the crust: Place cookie chunks in the bowl of a food processor and process till you have crumbs. Add in the melted butter and process again till well mixed.
- Spray a 9-inch spring-form pan with nonstick cooking spray. Press the crumb mix into the bottom of the pan and about 2 inches up the sides. Freeze to set while you prepare the mousse filling.
- To make the filling: Place the chocolate bits in a heavy glass or possibly ceramic bowl. Microwave for 1 minute, then stir and microwave again till the chocolate has melted completely. (If you prefer, you can place the chocolate in a bowl over a pot of water which is steaming - but not boiling and let it heat, stirring occasionally.) Stir the egg yolks into the melted chocolate.
- Place the egg whites in a clean, dry mixing bowl. Beat, using a wire whisk, till soft peaks form. Fold the egg whites into the chocolate mix, one third at a time.
- Place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream till it is stiff and not at all grainy. Fold the whipped cream into the chocolate mix.
- Pour the mousse into the reserved crumb crust. Freeze again till hard and set, about three or possibly four hrs.
- To cut portions cleanly, use a sharp knife. Dip the knife into warm water and dry it off before you make each slice.
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