Thursday, December 29, 2011

Chocolate Mousse Pie

Chocolate Mousse Pie

7 oz. semi sweet chocolate chips
1 1/2 c. miniature marshmallows
1/2 c. milk
2 c. heavy whipping cream, add 1 t. vanilla before whipping
1 9" pie crust (graham cracker or chocolate crumb or pastry shell baked)


1. In a heavy saucepan, heat the chocolate chips, marshmallows and milk over low heat until chocolate is melted and marshmallows have "disappeared" and mixture is smooth, stirring constantly. BE PATIENT AS THIS TAKES TIME.

2. COOL to room temperature. It will cool faster if you remove pan from heat and place on a cooling rack so air can get under it and cool faster.

3. Whip cream and vanilla. Gently fold into chocolate mixture; pour into crust (cooled crust of course). Refrigerate for at least 3 hours. Refrigerate leftover.

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