From Denny: I love searching through the recipe databases of various companies promoting their food products. You never know what gems you will find to inspire you to try something new or tweak a family favorite.
The recipe database at Spice Islands is a real treasure trove of goodies - and I've only started on the dessert section! Color me into the Well Impressed Corner. :)
All this delectable recipe requires is an already prepared chocolate crumb crust you can purchase at your grocery store and then melting the chocolate chips into some of the heavy cream in a microwave. You add your cinnamon and vanilla extract.
Yeah, I know, but what about adding the powdered sugar? Did you forget it? How they handle that is first they cool down the chocolate-cream mixture by placing it in a bowl over another bowl of ice and water.
Then you pull out your trusty electric mixer to whip up the remaining whipping cream into soft peaks. Add the powdered sugar at
this stage. To keep the volume going on the pie so it looks beautiful mounded up in the pie shell, you first stir in one-third of this whipped cream into the warmer chocolate mixture. This also equalizes the temperature of the two mixtures.
After that you carefully fold in the remaining whipped cream ever so gently. Folding into a mixture is a slower rounded motion, not a fast slicing motion like stirring. Remember those Julia Child episodes with Jack Pepin or the movie about her? Julia could opine on the importance of proper folding technique for a good 15 minutes of air time. Yeah, like that.
Once everything is gently combined you spoon it into the pie crust and chill. When it's time to serve feel free to garnish with additional whipped cream, shaved chocolate or chocolate sprinkles and maybe some fresh berries for beautiful color contrast whether you serve it plain or adorned with more snowy white whipped cream.
Decadent Chocolate Mousse Pie Serves: 8 - Makes 1 (9-inch) pie
Ingredients:
1 (9-inch) prepared chocolate crumb crust
1 1/4 tsps. ground Saigon cinnamon, divided
1 (12-oz.) pkg. semisweet chocolate chips (2 cups)
11/2 cups heavy cream, divided
2 tsps. vanilla extract
1/4 cup powdered sugar
Directions:
1. Sprinkle chocolate crust with 1/4 teaspoon cinnamon. Set aside.
2. Combine chocolate chips and 1/2 cup whipping cream in a medium-sized microwave safe bowl. Microwave on high (100 percent) for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in remaining 1 teaspoon cinnamon and vanilla extract.
3. Chill chocolate mixture in an ice water bath, stirring frequently until chocolate is cooled to room temperature.
4. Beat remaining 1 cup whipping cream on high speed of electric mixer, gradually adding powdered sugar, until soft peaks form. Stir 1⁄3 of the whipped cream into chocolate mixture. Gently fold in remaining whipped cream; spoon into crust. Cover and refrigerate 2 to 3 hours or until set. If desired, garnish with additional whipped cream, chocolate sprinkles or fresh berries.
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