The picture is but a slice of the finished product. We were in such a hurry to have some I completely forgot to take pictures. The recipe calls for Kahlua but can be omitted if you don't feel comfortable serving to children. There is only 1 tablespoon so not a whole lot but does add flavor. The layer of ganache was what the whole pie was previously made with and was very thick. As the picture shows, we have a 3 layer pie with each having a unique flavor and really came together. Yum. Will definetly do this one again.
Must be a Chocolate Lover to truely enjoy!
Recipe: (I made this up as I went along so some of these are guesstimates.)
1 Baked 9" pie shell.
1 bag 10oz Semi Sweet Chocolate morsels, 1/4c reserved
2T brewed Coffee, strong or espresso
4c heavy Cream, separated
1t vanilla
3/4c sugar
1T Kahlua
Grated chocolate for garnish (optional)
Grated chocolate for garnish (optional)
Cook the pie crust till lightly golden brown according to a pre-baked shell directions, pricking the bottom and sides of the shell before baking. We used a Pillsbury Pie Crust. When removed from the oven add the 1/4c chocolate morsels and allow to melt. Once melted use a pastry brush and brush a thin layer in the bottom and sides of the cooled crust.
(This will ensure that the crust doesn't absorb the mouse and get soggy.)
In a double boiler under medium-low heat melt chocolate morsels with the coffee and 1 1/2c of the heavy cream to create a ganache. Stir to melt the chocolate. Once melted pour 3/4c of the ganache into the bottom of the prepared pie crust. Place pie in refridgerator to chill.
In the meantime while the chocolate is melting, using a blender whip 1 1/2 c of the heavy cream with 1t vanilla and 1/2c sugar, blend until thick. This works quicker if the bowl and beaters have been chilled.
Set in refridgerator until chocolate is melted.
Set in refridgerator until chocolate is melted.
Once chocolate ganache is made and the amount for the pie is removed, remove the bowl from the double boiler and allow to cool slightly on the counter, do not place in refridgertor. Once cooled, fold in the whipped cream to make a chocolate mouse. Spread into the chilled pie to just below the top of the crust. There may be some left over. Great pudding for the next day!
Return to the refridgerator.
While chilling, whip the rest of the heavy cream, 1c with 1/2c sugar and Kahlua until thick. Spread over the chilled mouse and return to the refridgerator until ready to serve.
Just before serving grate chocolate over the top of the pie.
Can't wait to try it. Crazy timing, I was looking for something yummy and chocolate to make for Scott's Bday. Thanks for sharing xoxo T
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