Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Rubber spatula
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bake the pie crust according to the package instructions and let it cool.
3. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally with a rubber spatula.
4. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
5. Gradually add the melted chocolate to the egg mixture, whisking constantly.
6. Add the butter, vanilla extract, and salt to the chocolate mixture and stir until smooth.
7. In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form.
8. Gently fold the whipped cream into the chocolate mixture until well combined.
9. Pour the chocolate mousse into the cooled pie crust and smooth the top with a spatula.
10. Refrigerate the pie for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 16g
Cholesterol: 120mg
Sodium: 70mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugars: 22g
Protein: 4g
Substitutions for ingredients:
- You can use a graham cracker crust instead of a traditional pie crust.
- You can use bittersweet chocolate instead of semisweet chocolate for a darker chocolate flavor.
- You can use coconut cream instead of heavy cream for a dairy-free version.
Variations:
- Add a layer of sliced bananas or strawberries to the bottom of the pie crust before adding the chocolate mousse.
- Top the pie with whipped cream and chocolate shavings before serving.
- Add a tablespoon of instant coffee powder to the chocolate mixture for a mocha flavor.
Tips and tricks:
- Make sure the chocolate is completely melted and smooth before adding it to the egg mixture.
- Be gentle when folding in the whipped cream to avoid deflating it.
- Chill the pie for at least 2 hours to ensure it sets properly.
Storage instructions:
Store the chocolate mousse pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Top the pie with whipped cream and chocolate shavings.
Pairings:
Serve the pie with a cup of coffee or a glass of red wine.
Suggested side dishes:
This pie is rich and decadent on its own and does not need any side dishes.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the pie doesn't set properly, make sure it has chilled for at least 2 hours before serving.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Chocolate mousse is a classic French dessert that dates back to the 18th century.
Flavor profiles:
This pie is rich, creamy, and chocolatey with a hint of vanilla.
Serving suggestions:
Serve the pie chilled with a dollop of whipped cream on top.
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