This is a picture of a slice of Chocolate Mousse Pie. It's the most delicious dessert in the world and it's sort of easy to make, as long as you can seperate an egg and whip egg whites (the two hardest steps).
So in my traditional bossy and dry tone, Imma teach you how to make this calorie bomb. You can make it for your sweetheart on Valentine's Day (spike it with Ipecac Syrup if you hate the bastard).
Here we go:
Crap You'll Need:
-9 in Springform pan. Don't even think about using a bundt cake pan. You'll be sorry. Very sorry.
-6 eggs
-2 pkgs of Safeway Chocolate Chuck Brownie Cookies (basically, they're Chocolate Chocolate Chip Cookies)
-2/3 sticks o' butta
-12oz bag of nestle semi sweet chocolate chips
-a bunch of powdered sugar
-Quart of Heavy Whipping Cream
-Kitchen Aid or hand held mixer. Do not tell yourself you can do it by hand. You will only fail miserably and make yourself terribly upset.
-A plan for how you're gonna lose the weight you're about to gain.
Ok got it? Here we go. Let's start with the crust:
1) Break those brownie cookies up and toss 'em into a bag. Smash em until they resemble dirt from a potted plant. A food processor helps, but I'm betting you don't have one. So smash away.
2)Melt the stick of butter. All the way.
3) Pour butter into bag with crumbs and squish it with your hands until you have an even, damp mixture. Mmmmm.
4) Press into ungreased springform pan. Start with the bottom and work up the sides. Crust should go to the edges. If you run out, your crust is too thick. Keep workin'
5) Done? Good, stick it in the fridge.
Okay on to the filling. Basically, you are making three mixtures and you are going to FOLD (not mix, FOLD) them together at the end).
1) First thing: Seperate 4 of the eggs. Thus, you should have a bowl of 4 egg whites and a bowl of 4 egg yolks. Dont get ANY yolk in the egg whites. Again, you will fail. Remember you have 2 more eggs that you are not seperating. Those'll come in, don't worry.
2) Melt the chocolate chips in a little bitty pan over really low heat. Stir it so it doesn't burn and keep going until its all melted and smooth. Turn heat off and let it cool for 3 minutes. Then, add two whole eggs plus the 4 egg yolks to the melted chocolate and stip it. Got it? Good. Leave it alone and move on to the next mixture.
3) In a big bowl, whip the egg whites. Yes, if you whip egg whites long enough, they whip up like whipped cream. Wow! Be patient though. It takes a LONG time. Like, a full 10 minutes on high speed. It's like magic though, you whip and whip and whip and suddenly...it thickens. When STIFF peaks form, you know you've made it. make sure its fully done or...FAIL. Stick whipped egg whites in the fridge.
4)3rd mixture: Pour 2 cups of heavy whipping cream and add 6 tbsp of powdered sugar into another big bowl. Whipp until stiff peaks form. Don't over whip or it will "break" and look yellowish. This will only take 3 minutes
Combining it:
1)FOLD egg whites in with whipped cream. To do this, get one of those plastic floppy spatula things that bakers use. Put some of the egg white on top of the cream and FOLD (bring the bottom to the top, folding it over itself. Don't start mixing like a jerk). Add slowly, folding...folding. With me?
2) When you're done, fold the chocolate in. Slowly. Little at a time. Fold Fold. Mouse should look like, and be about as thick as, brown puddling but taste 300 times better.
3) Pour it in the crust. Should come to 1/2 inch below crust.
Refridgerate overnight! Preferably 15-24 hours! Make sure there are no cut onions or garlic in the fridge or it will take on the taste.
15 Minutes before you serve, whip 1 cup of whipped cream with 3 tbsps of powdered sugar, just like you did yesterday, and spread over the top.
Finally: make sure you remove the outside of the pan. Don't be a jackass and try to dig it out.
Enjoy!
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