Chocolate Mousse Pie
Print Category Chocolate Thematic No thematic Source Recipes Quebecoises Evaluation
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Ingredients
- 1-2/3 cups (400 mL) whipping cream
- 8 oz (227 g) semisweet chocolate, finely chopped
- 1/4 cup (60 mL) hazelnut liqueur
Chocolate Pastry
- 1/2 cup (125 mL) butter, softened
- 1/4 cup (60 mL) granulated sugar
- 1 egg yolk
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 3 tbsp (45 mL) cocoa powder
- 1 pinch baking powder
- 1 pinch salt
- Garnish:
- 3/4 cup (175 mL) whipping cream
- 1 tbsp (15 mL) sliced hazelnuts, toasted
Preparation
- Meanwhile, bring 2/3 cup (150 mL) of the cream to boil; pour over chocolate in bowl and whisk until smooth. Whisk in hazelnut liqueur. Let stand, stirring occasionally, for 15 to 20 minutes or until slightly thickened and cooled.
- Whip remaining cream. Fold one-third into chocolate mixture; fold in remaining whipped cream. Scrape into cooled crust, swirling top. Refrigerate for about 2 hours or until set. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Chocolate Pastry
- Chocolate Pastry: In bowl, beat butter with sugar until light; beat in egg yolk and vanilla. In separate bowl, sift together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions to make soft dough. With wet or floured hands, press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Prick with fork. Freeze for 20minutes or until firm.
- Line pie shell with greased foil, greased side down; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake for about 8 minutes or until firm and edges have darkened. Let cool on rack.
- Garnish: In bowl, whip cream. Pipe or spoon around edge of tart. Sprinkle hazelnuts over cream
Cook commentary
Servings: 16
All comments (2)
chiboum
chiboum
?Le fond de tarte de papier d'aluminium beurré, graissé vers le bas; remplir avec des poids à tarte ou les haricots secs. Cuire dans le tiers inférieur de 400 ° F (200 ° C) pendant 15 minutes. Cuire au four environ 8 minutes ou jusqu'à consistance ferme et des bords ont grillés. Laisser refroidir sur une grille.