Lucas requested that I take the chocolate mousse recipe from the Jack Skellington bowls and put it in a pie crust instead... so I did! And it made a really good French Silk Pie. You can decide how dark you like the chocolate depending on what kind of chocolate you melt for the mousse. My boys like dark chocolate, and I prefer milk, so it's all about your preference.
French Silk Pie
Ingredients:
- 10 oz bittersweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
- whipped cream
- Oreo crust (store-bought)
- mini chocolate chips for garnish
- whipped cream for garnish
Directions:
- Bring 1-inch of water in a small pan to a simmer over medium-low heat. Put 10 oz. chopped bittersweet chocolate and 1/2 cup heavy cream into a metal bowl large enough to put over your simmering water without touching the water (making a double boiler). Heat chocolate in this manner, stirring frequently, until smooth and combined. Let cool completely (To speed cooling, nestle the bowl of chocolate in a larger bowl filled with ice-cold water and stir until the chocolate is room temperature.)
- In another bowl, combine the remaining heavy cream, powdered sugar and vanilla. Beat with an electric mixer on high speed until firm peaks form.
- Scoop about 1/3 of the whipped cream mixture on top of the cooled chocolate and whisk gently until blended smooth. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate until just combined. Do not overwork or you will deflate the mousse.
- Spoon mouse into a premade Oreo pie crust. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and mini chocolate chips.
 |
| Pie before the whipped cream and mini chocolate chips were added. |
