Chocolate Mousse Pie (Microwave)

By Nalli

Ingredients

• 3/4 cup milk
• 3 cups miniature marshmallows
• 1 8-ounce chocolate (almond -optional) bar (like Hershey’s), broken into pieces
• 3 ounces unsweetened baking chocolate, broken into pieces
• 3 tbs. Unsweetened cocoa powder
• 1 pint whipping cream, whipped; or two 10 ounce cartons solid whipped topping
• 1 prepared crumb crust using chocolate cookies crumbs, chocolate toasted coconut or chocolate wafer crumbs.

Details

Servings 8

Preparation

Step 1

In a 2-quart bowl, place milk, marshmallows, chocolate bar, and baking chocolate. Cook (microwave)on high (600-700 watts) for 3-4 minutes. Stir until chocolate is melted and marshmallows are completely dissolved. Stir in the cocoa powder. If necessary, place back into heat on high for another 30 seconds. Do not overcook chocolate. Set aside to cool completely. For best results, cooled chocolate mixture should be at room temperature, otherwise the chocolate may be too stiff to fold in the whipped cream. If you place it into the refrigerator to cool, allow it to remain at room temperature for a short time before going to next stage. Fold in all but 1/2 c whipped cream (Using food processor, add in 4 stages and pulse) . Place filling into crumb crust and garnish with whipped cream and chocolate sprinkles. Chill until firm. May be frozen.