CHOCOLATE MOUSSE PIE

Hello April! I thought you would never come. Despite the lack of snow in our area this winter, the chill of the season has lingered around far too long for my liking. But alas, April is here! Everything starts to feel renewed this month. Our flowers begin to blossom, grass springs back to its lush green life and our moods are lifted as we gain more sunlight with each passing day. With all of this freshness, comes a change to the table. Fruits and vegetables become a bigger focus and our desserts take on a light, refreshing feel. So, this month I whipped up a chocolate silk mousse pie for the office to enjoy. It is rich in flavor, but light and smooth on the palette. I could see this as the perfect finish to one of the season’s first meals off the grill.

Chocolate Mousse Pie

Makes 1 Pie Crust

• 2 tbsp melted organic butter
• 8 oz organic chocolate cream sandwich cookies, processed into crumbs

Filling

• 12 oz Endangered Species 72% Dark Chocolate (4 bars), finely chopped (reserve a sprinkle of shavings)
• 3 tbsp organic cocoa powder
• ½ cup brewed coffee
• 3 organic brown eggs, separated
• 2 tsp + 2 tsp organic sugar
• 1 tsp salt
• 2 cups organic heavy cream
• 1 tsp vanilla

Topping

• 1 ½ cups organic heavy cream
• 1 tsp vanilla
• Chocolate shavings from the chopped Endangered Species Chocolate (for decoration)

Directions

1. Begin by combining the melted butter with the cookie crumbs. Press into the bottom of a springform pan lined with wax paper (use butter to adhere the wax paper to the base of the pan itself, and allow the excess paper to overhang the base. Clamp on the side ring to create a seal). Chill in the refrigerator while preparing the filling.
2. Microwave the chopped chocolate, cocoa powder and coffee for 1 minute – stir. Continue melting in 30 second intervals until the chocolate is completely melted.
3. Whisk together the egg yolk, 2 tsp sugar and salt until the mixture becomes a pale yellow. Temper this mixture by adding a tablespoon of the chocolate mixture, mix together, and then mix the yolk mixture into the bowl of chocolate mixture.
4. Beat the egg whites in an electric mixer with a whisk attachment until they begin to foam. Add the other 2 tsp sugar and beat until soft peaks form.
5. Fold the egg whites into the chocolate mixture until mostly combined.
6. On high, beat together the cream and vanilla to make a whipped cream. Fold into the chocolate mixture.
7. Pour the filling into the refrigerated crust and chill for several hours, or better, overnight.
8. Before serving, on high beat together the heavy cream and vanilla for the topping to create more whipped cream. Place on top of the pie, and sprinkle with chocolate shavings for decoration.
9. Serve chilled!