Paula Deen, you complete me. You made my hubby swoon with this Chocolate Mousse Pie. Heck, if it weren’t for taking it to my Brother in Law’s birthday party, he would have just needed a shovel for the mousse (cuz a shovel is manlier than a dainty spoon). Crust optional.
I found this recipe in the Food Network Magazine “The Chocolate Issue“. It caught my eye at first because, well it’s a gorgeous dessert. Second because it’s super easy to make. I like super easy. It means less steps for me to screw up.
Bon Appetit! Or as they say in the south, put your feed bag on!
Paula Deen’s Frozen Chocolate Mousse Pie
- 2 cups semisweet chocolate chips
- 1 quart, plus 3 tablespoons heavy cream
- 1 tablespoon chocolate creme liqueur
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 premade pie shell
- Chocolate chips, for topping (I used chocolate sprinkles)
Preheat oven to 350 degrees F.
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.