CHOCOLATE MOUSSE HOLIDAY PIE | |
30 chocolate wafers 2 cups (12 oz.) semisweet chocolate morsels |
Process chocolate wafers in blender or food processor, or place wafers in plastic bag and crush with rolling pin, to make 1-1/2 cups fine crumbs. Combine crumbs with butter and vanilla, and press mixture onto bottom and sides of 9-inch pie plate. Bake at 375° for 10 minutes. Cool. Microwave chocolate morsels and 1/2 cup cream in microwavable bowl on high for 1-2 minutes, stirring every 30 seconds, until melted and smooth. Remove from heat; stir in vanilla. (You can also do this in a saucepan). Cool. With electric mixer (or eggbeater) beat remaining whipping cream, gradually adding sugar, until soft peaks form. Stir 1/3 whipped cream into chocolate mixture. With rubber spatula, gently fold remaining whipped cream into chocolate mixture. Turn mixture into crust. Chill 3 hours or until set. Garnish with even more whipped cream and chocolate shavings. |
From Jeannette Carrillo Notes: 1-1/2 tubes of Oreos from 10-pack. 16 oz. Trader Joe’s heavy cream almost enough for topping, too. Doubled recipe fills small rectangular pan. |