So, yeah, new recipe: Chocolate mousse pie. I’d call it a pie, anyway. And the mousse part? Usually mousse is pretty soft and creamy and such, but this firm. Firm enough to cut. So I don’t know whether or not that qualifies for mousse. But let’s just make things easy. Call it mousse.
And here comes the cool part: Completely no bake. And it’s extremely yummy.
That was two cool parts, actually. I gotta work on my counting skills.
Time: 20 minutes prep, 1 hour to cool in refrigerator.
Here we go:
1 cup almonds (you can used either whole or sliced)
½ cup chocolate chips
1 tbsp butter
¼ cup extra dark cocoa
Combine all those ingredients in a food processor or blender. Blend until sort of finely ground. You don’t want to turn it into a powder, but you don’t want any whole almonds in there either.
Once blended, press the mix into a pie plate. You don’t have to butter the pan.
Set that aside and make your filling.
3 cups chocolate chips (I prefer to use 60 to 70% but you can use whatever you want)
2 tablespoons butter
¼ cup boiling water
½ cup whipping cream
1 teaspoon vanilla extract
1/8 cup coffee (this is optional. If you don’t want to use coffee, replace with whipping cream)
Pecans or sliced almonds (optional)
In a double boiler (Double Boilers, and How are they Used?), mix together the chocolate chips and the butter (chopped up into little pieces). Allow the chocolate chips and butter to start melting. While they melt, stir constantly in order to keep the chocolate chips from burning.
When chocolate chips and butter have completely melted, put the mix into the bowl of your electric mixer.
Add the remaining ingredients, all except the nuts. Blend immediately.
Once ingredients are completely blended together, add the nuts (if using).
Pour the mix into the prepared crust.
Refrigerate for at least one hour before eating.
NOTE: Best with whipped cream on top!
How far ahead can you make this? Thinking Tues before Thanksgiving for serving on Thanksgiving?
Tuesday is just fine! Just refrigerate until serving!