This rich dessert was created by Chef Donna Nordin of Terra Cotta restaurant in Tucson, AZ.  “Well-balanced and flavorful recipes that create a lasting memory” are her goal, she says. This pie fills the bill!  (Read article about Chef Nordin.)

 

 

 

Chocolate Mousse Pie
Serves 12-16

1 1/2  packages (9 ounces each) Nabisco Famous Chocolate Wafers (to yield 3 cups crumbs)
4 ounces unsalted butter, melted
1 pound bittersweet chocolate
4 cups cream
2/3 cup powdered sugar
2 whole eggs
4 eggs, separated
6 or 8 chocolate leaves (see note) OR shaved chocolate curls, for garnish

1. Lightly oil the sides of a 10-inch springform pan. Grind the cookies to crumbs in a food processor or blender. Mix with the melted butter and press into the bottom and up the sides of the pan. Chill

2. Melt the chocolate in a double boiler over hot but not boiling water. Meanwhile whip 2 cups of the cream with ½ cup powdered sugar. When the chocolate is melted, remove from the heat and add the  two whole eggs and four yolks. Mix very well. Fold in the whipped cream.

3. Beat the egg whites and fold them into the chocolate mixture. Pour into the chilled crust. Chill overnight or at least 6 hours.

4. Whip the remaining cream and sugar and spread about half the whipped cream on top of the pie. Un-mold the pie and pipe the remaining cream around the edge with a pastry bag and a star tip. Arrange the chocolate leaves on top or scatter a layer of chocolate curls evenly over the middle.

Note: to make chocolate leaves, choose 6 to 8 camellia or other waxy leaves. Dust the leaves with a dry paper towel, but do not wash them. Melt approximately 4 ounces bittersweet chocolate in a double boiler. Using a spoon, coat the back side of each leaf with a generous layer of chocolate. Place on a plate and chill until firm. Starting at the stem, pull the leaf away from the chocolate.