Ingredients
- CRUST
- 2 cups chocolate wafer cookie crumbs
- 1/2 cup finely chopped toasted pecans
- 1/4 cup sugar
- 1/2 cup butter, melted
- Vegetable cooking spray
- FILLING
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon table salt
- 2 cups half-and-half
- 4 egg yolks
- 1 (4-oz.) semisweet chocolate baking bar, finely chopped
- 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- MOUSSE
- 3/4 cup milk chocolate morsels
- 1 cup plus 3 Tbsp. heavy cream TOPPING
- Chocolate Whipped Cream
- 3 cups heavy cream
- 2 Tbsp chocolate syrup
- 1 tsp vanilla extract
- 1/4 cup sugar
Preparation
Step 1
Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Bake 10 minutes. Cool on a wire rack.
Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes.
Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp. heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. Spread mousse over filling. Cover and chill 8 to 24 hours or until set. Top with Chocolate Whipped Cream just before serving.
Prepare Chocolate Whipped Cream: Whisk together heavy cream and chocolate syrup. Beat cream mixture and vanilla extract at medium high speed with an electric mixer until foamy. Gradually add sugar beating until soft peaks form.