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Print this Recipe    Chocolate Mousse

Chocolate Mousse Pie

3 cups chocolate wafer crumbs
1/2 cup unsalted butter, melted

1 pound semi-sweet or bittersweet chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 Tbsp powdered sugar
4 egg whites, room temperature

8 ounces semi-sweet or bittersweet chocolate
1 Tbsp vegetable shortening
Camellia or other waxy leaves

2 cups whipping cream
sugar

Combine crumbs and butter. Press on bottom and completely up sides
of a 10-inch springform pan. Refrigerate 30 minutes (or chill in
freezer).

Soften chocolate in top of double boiler over simmering water.
Let cool to lukewarm. Add whole eggs and mix well. Add egg yolks
and mix until thoroughly blended.

Whip cream with powdered sugar until soft peaks form. Beat egg
whites until stiff but not dry. Stir a little of the cream and
whites into the chocolate mixture. Fold in remaining cream and
whites until completely incorporated. Turn into crust and chill
at least 6 hours or preferably overnight.

Melt chocolate and shortening in the top of a double boiler. Using
spoon, generously coat underside of leaves, Chill or freeze until
firm.

Whip remaining 2 cups of cream with sugar to taste until quite
stiff.

Loosen crust on all sides using sharp knife; remove springform.
Spread all but 1/2 cup cream over top of mousse. Pipe remaining
cream in rosettes in center of pie.

Separate chocolate from leaves, starting at stem end of leaf.
Arrange in overlapping pattern around rosettes.

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