Wednesday 2 October 2019

Triple Layer Mousse Pie

Let's say Thanksgiving is coming.  And let's say that SOMEONE doesn't like Pumpkin desserts *cough*Gary*cough* - even though throughout our ENTIRE childhood, our Mom made delicious Pumpkin Squares with like, four pounds of cream cheese frosting on top.

Turns out - SOMEONE has been playing it cool this whole TIME!  It was only when we were adults that he actually came clean - while I was cutting into a freshmade batch of Pumpkin Squares after Thanksgiving dinner.  I was bitterly bummed out.  lol

Let's say that you're bringing the dessert for Thanksgiving, but your friends (Brother) doesn't like Pumpkin Pie or Pumpkin Squares and is basically not interested in Pumpkin at all,

You should bring THIS.

It is rich and decadent and SUPER-impressive with it's three layers of chocolate all held together with a super easy tart crust.

If you're a serious chocoholic - then you and this dessert are destined to be together.

First - start the tart crust.  It needs to cool completely before you start on the chocolate layers.


The flour didn't make it to the picture party, but you're going to need some.  Pull out your food processor and pour in the flour.


And the cubed butter and the salt.


Then pulse it until it looks like coarse bread crumbs.


In a small bowl, combine the egg,


And the condensed milk,


Turn on the food processor and drizzle in the egg mixture and pulse until it comes together.  Then turn the dough out and knead it a little, press it into a disk, and refrigerate.  Not unlike pie crust.


After the dough has chilled, roll it out and press it into a 9-inch pie plate.  Prick it all over with a fork, freeze, line it with parchment paper and pie weights or dried beans and bake.


Once the crust is cooled, make the ganache.

If anyone happens to spot this Bittersweet Chocolate anywhere, please let me know.  I took for granted that I could buy it here in my local grocery store for a little while.  They are no longer carrying it here.  *sadface*


Over low heat, heat the cream,


Add  in the butter and vanilla.  Once the butter is melted, bring to a quick boil.


Remove the pot from the heat and add the chocolate.


Whisk the chocolate into the cream until it's smooth and shiny.


Let it cool for a bit, then drizzle it into the cool tart crust.


Use a spoon to spread the ganache all over the bottom and up the sides of the crust.  Then chuck it in the fridge.


Next, make a chocolate mousse.


In a double boiler, you're going to melt the butter and whisk in the espresso powder.

In a large bowl, combine the egg yolks,


Cream, half and half, 


Vanilla and sugar,


Whisk together until combined.

Then, pour the egg mixture into the butter-espresso in the double boiler.  Remember to do this SLOWLY so that you will temper the eggs and they won't scramble on you.

Believe me - there's nothing worse than scrambling eggs this way.  It actually breaks my heart a little when it happens.


Continue to stir the mixture until it's thickened.  This could take up to 18 - 20 minutes.  You'll know it's ready when it thickly coats a spoon.


Remove this mixture from the heat and add the chopped chocolate.


Let the chocolate melt a little before stirring and then whisk until the mixture is smooth and combined.  

Let cool for a few minutes before pouring half of it into the chocolate-coated crust.


Chuck this in the fridge and let it set.


Meanwhile, whip cream until stiff peaks form.  Gently fold the whipped cream into the reserved mousse until no white streaks remain.

Then top the chocolate mousse with the whipped topping, spreading to the edges of the crust and chill for a couple of hours to set.

I'm not 100% sure why those little white flecks appeared in the whipped topping - but we didn't notice them at all when we were shoving this in our mouths.  And then when I cut a piece later on, the white bits weren't there at all.


It's a complete mystery.


Look


at


ALL


the layers.


Straight up - this is not really for the faint of heart.  It's SO rich and creamy and perfect.  The crust is flaky and delicious!!

So WHY would I serve this after Thanksgiving dinner considering it's so rich and heavy?  Well - you're already there - you might as well go through the door.  If you know what I mean.

Trust me - you need this in your life.




Triple Chocolate Mousse Pie

Tart Dough:
2 cups flour
1 cups unsalted butter, diced into cubes and cold
1/2 teaspoon salt
8 teaspoons cup sweetened condensed milk
1/2 egg (about 1 Tablespoon), at room temperature, lightly beaten

Ganache:
1/4 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon vanilla
1 3.4 ounce bar bittersweet chocolate, chopped into small pieces

Mousse:
1/2 cup unsalted butter
1 Tablespoons espresso powder
4 eggs, separated
1/2 cup heavy cream
1/2 cup half and half
2 Tablespoons vanilla
1/2 cup sugar
10 ounces bittersweet chocolate, chopped into small pieces
1 squirt lemon juice
Salt

Whipped Topping:
1 cup heavy cream
4 ounces bittersweet chocolate, chopped into small pieces
  1. Make the dough: pulse the flour, butter, and salt in the bowl of a food processor until it looks like coarse crumbs.  It should take about 10 1-second pulses.
  2. In a large measuring cup, whisk together the condensed milk and egg.  Turn on the food processor and slowly pour the milk mixture into the processor.  Pulse until the dough just comes together.
  3. Turn out the dough onto a lightly floured surface and knead together a few times until a smooth ball is formed.  Press into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes before using.
  4. Preheat the oven to 350 degrees F.
  5. Remove the dough from the fridge and roll out to fit a 9-inch pie plate, and press gently into the plate.  Dock the dough with a fork and freeze for 20 minutes.
  6. Line the dough with parchment paper and fill with pie weights or dried beans.  Bake in the preheated oven for 15 minutes.  Remove from the oven and carefully lift the parchment with the pie weights (or beans) out of the pie plate.  Return to the oven and bake for an additional 10 minutes, until lightly golden brown and cooked through.  Cool completely.
  7. Prepare the ganache: Heat the cream, butter, and vanilla in a heavy pot over low heat until the butter is just melted.  Increase the temperature to medium-high and bring to a quick boil.  Remove the pot from the heat and add in the chopped chocolate.  Let stand for 5 minutes to allow the chocolate to melt.  Whisk until the chocolate is smooth, combined with the cream, and is shiny.  Cool for 5 - 10 minutes.
  8. Pour the ganache into the baked pie crust.  Spread the ganache evenly over the bottom and up the sides of the crust.  Refrigerate for 15 minutes.
  9. Make the mousse: Set a double boiler over a pot of simmering water.  Melt the butter in the double boiler and mix in the espresso powder as the butter melts.
  10. In a large bowl, combine the egg yolks, cream, half and half, vanilla and 1/4 cup of sugar.  Whisk to combine.  Pour the egg mixture slowly into the butter mixture, whisking constantly.  Continue to cook until the mixture has thickened.  This could take up to 18 minutes, until the mixture thickly coats the back of a spoon.
  11. Remove from the heat and add the chopped chocolate.  Let stand for 5 minutes to allow the chocolate to melt before stirring.  Then whisk until the mixture is smooth and well combined.  Allow to cool for a few minutes.
  12. Pour half the mousse into the pie crust.  Put in the fridge to chill.
  13. Make the whipped topping:  pour the cream into the bowl of a stand mixer with the whisk attachment.  Beat on high until stiff peaks form.  Gently fold the whipped cream into the reserved whipped topping until no white streaks remain.  Turn out this mixture overtop of the mousse in the pie crust.  Spread from edge to edge.  Chill for at least 2 hours to set.
  14. Drizzle with melted chocolate to serve, if desired.
Source: Pass the Sushi

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