Cuisinart PrepExpress HFP-300, Instruction Booklet

Page: 20 / 21

11
Chocolate Mousse Pie
Makes about 12 servings
Crust:
30
chocolate wafer cookies (like
Nabisco
®
wafers) (approximate)
4 tablespoons unsalted butter, melted
Mousse:
12 ounces
semisweet chocolate
2½ cups heavy cream
Topping:
½ ounce
semisweet chocolate
1½ cups heavy cream
¼ cup granulated sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Crust:
Insert grating drum into Cuisinart ®
PrepExpress™ Handheld Food Processor.
Place chocolate wafers in drum, about 4 to 5
at a time to make cookie crumbs. There
should be about 1½ cups crumbs. Combine
crumbs with melted butter and press into
9-inch deep dish pie plate. Place in oven
and bake for 10 minutes – until crust is set.
Cool completely before filling.
Mousse:
Place the chocolate in a stainless mixing
bowl. Place 1 cup of the heavy cream in a
small saucepan over medium-high heat.
When cream almost comes to a boil, pour
over chocolate. Stir until chocolate is
completely melted and smooth; allow to cool
to room temperature. In a separate mixing
bowl, whip the remaining 1½ cups of heavy
cream with a hand mixer until it holds firm
peaks. Carefully fold the whipped cream into
the chocolate in three additions until
completely homogenous.
Pour into cooled crust, wrap in plastic and
refrigerate for at least six hours.
Topping:
With the grating drum, process the ½-ounce
of chocolate into curls. Reserve.
Place the cream for the topping in a
stainless mixing bowl. Whip with a hand
mixer until it holds some shape. Add the
sugar and vanilla to the cream and continue
whipping until firm peaks form. Pour
whipped topping onto pie and either serve
immediately or wrap and refrigerate until
cream is also set up, about ½ hour. Serve
with chocolate curls on top.
Nutritional information per serving:
Calories 538 (73% from fat) • carb. 34g • pro. 4g
• fat 46g • sat. fat 27g • chol. 119mg • sod. 118mg
• calc. 66mg • fiber 2g