Chocolate Mousse Pie
6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, room temperature
3 large eggs, separated
1/2 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream, cold
1/2 t. vanilla extract
In a double boiler, heat chocolate & butter, stirring until chocolate is melted & mixture is smooth. Remove top pan from heat & let cool slightly. Beat egg yolks into chocolate with a whisk, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar & beat until soft peaks form. Gradually beat in l/4 c. sugar & continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 T. sugar & the vanilla. Continue beating until soft peaks form.
Gently fold egg whites into chocolate mixture, then fold in whipped cream. Take care not to over work the mousse. Chill. Divide into four individual baked pie shells when ready to serve.
6 oz. semisweet baking chocolate, chopped
3 T. unsalted butter, room temperature
3 large eggs, separated
1/2 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 c. heavy cream, cold
1/2 t. vanilla extract
In a double boiler, heat chocolate & butter, stirring until chocolate is melted & mixture is smooth. Remove top pan from heat & let cool slightly. Beat egg yolks into chocolate with a whisk, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar & beat until soft peaks form. Gradually beat in l/4 c. sugar & continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 T. sugar & the vanilla. Continue beating until soft peaks form.
Gently fold egg whites into chocolate mixture, then fold in whipped cream. Take care not to over work the mousse. Chill. Divide into four individual baked pie shells when ready to serve.
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