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Chocolate Mousse Pie
Gourmet Archives
2 ounces blanched whole almonds (about 1/3 cup)
1/2 pound (32) chocolate wafers, broken into pieces
1/4 cup unsalted butter, melted
2 tablespoons dark rum
7 ounces fine-quality bittersweet chocolate, chopped
1/4 cup water
[We add 1/2 teaspoon vanilla extract]
1 1/2 cups well-chilled heavy cream
Chocolate shavings for garnish (optional)
In a food processor grind the almonds coarse, add chocolate
wafers and
grind the mixture fine. With motor running add the cooled melted
butter
and the rum. Press the mixture onto the bottom and halfway up the
sides
of a 10-inch springform pan.
In a metal bowl set over a pan of barely simmering water,
melt the chopped chocolate with water, stirring until mixture is smooth. Let
mixture cool for 5 minutes. Stir in vanilla extract, if using.
In a chilled bowl beat the cream until it just holds stiff
peaks. Fold it into
the chocolate and spoon the mousse into the springform
pan, smoothing
the top.
Chill the pie, covered, for at least 3 hours or overnight.
Remove side of pan and garnish pie with chocolate shavings, if desired.
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