[Intro by Emily W. Recipe by Christy H.]
Surprise! It’s a dessert recipe! We decided no holiday meal could be complete without something sweet at the end. So, to help you pull off the full, decadent package, we are going to be posting a few dessert recipes leading up to Thanksgiving.
It’s a perfect time to introduce my colleague and contributing chef, Christy Horton, who developed the dessert recipes we will be sharing. Christy started with us a few months ago with the sole focus of gearing up for Dessert Planit. (Yup! You read that right! Dessert Planit is in the works!) Our sister site is still a few months off, but we have content underway so we figured why keep it all to ourselves?
Christy recently started helping me with savory content too, so you’ll be hearing more from her here on the blog as well as finding her own recipes on Cooking Planit. So, say hello, welcome her to the group and stay tuned for some of her super tantalizing dessert recipes, like this Chocolate Mousse Pie with Whipped Cream. Now that is a Thanksgiving side anyone would be proud to take to dinner!
CHOCOLATE MOUSSE PIE
Decadent Chocolate Mousse Pie is as easy as it is delicious! Make the pie the day before so filling has time to set, then prepare the whipped cream just before serving. Everyone loves a fresh dollop of homemade whipped cream!
16-17 Chocolate Sandwich Cookies, about 7 ounces
1/4 Cup Unsalted Butter
9″ Pie Pan
If you do not have a food processor, use a large plastic bag to hold the cookies and a rolling pin to smash them to crumbs. Be gentle and leave a corner of the bag open for air to escape because a bag blowout can be messy! Chill crust in refrigerator while you prepare the filling.
1. Place the butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
2. Add cookies to food processor and pulse about one minute until you have fine crumbs.
3. Add melted butter to food processor bowl. Fold in ingredients with spatula until it resembles wet sand.
4. Place crumbs in 9 inch pie pan and press into a crust that is 1/4 to 1/8 inch thick.
5. Wrap crust and pan in plastic wrap and store in the refrigerator for up to 2 days and in the freezer for up to a week.
CHOCOLATE MOUSSE FILLING
1 Cup Whole Milk
1/2 Cup Pasteurized Egg Product
2 Tablespoons Sugar
Pinch of Salt
10 Ounces Semi-sweet Chocolate Chips
1 Tablespoon Coffee Liqueur, optional
1 Teaspoon Vanilla Extract
Measuring Cups and Spoons
Pasteurized egg product is a safe alternative to using raw eggs. However, if you have access to very fresh eggs, feel free to substitute 2 whole eggs for the egg product.
1. Add pasteurized egg product, chocolate chips, vanilla, coffee liqueur, and salt to blender. Blend on high for 1-2 minutes until chocolate chips are broken up.
2. Combine milk and sugar in small saucepan and heat to simmering over medium high heat. The sugar helps keep the milk from sticking and burning but stir often.
3. With the blender on medium speed, drizzle in hot milk. Mixture should loosen up as heat melts the chocolate. Blend on high for 1 minute.
4. Pour into individual serving cups or into cooled pie crust. Allow to set for at least 2-3 hours in refrigerator.
Measuring Cups and Spoons
1. For maximum volume and ease in whipping, put bowl, cream, and beater blades into the freezer for 5-10 minutes.
2. Add cream, vanilla, and sugar to mixing bowl.
3. Start on low speed and gradually increase as cream begins to thicken. This should only take 3-4 minutes. If you see any clumping, stop immediately as it is beginning to turn to butter.
4. Spoon or pipe across pie just prior to serving.
Finally, just slice, serve and enjoy!
PIN The Mousse on Pinterest.
And be sure and enter our THANKSGIVING Williams-Sonoma GIVEAWAY.