CHOCOLATE MOUSSE PIE

By jarren

Ingredients

• Filling:
• 1 2/3 cups whipping cream
• 8 oz semisweet chocolate, finely chopped
• 1/4 hazelnut liqueur (can substitute almond liqueur)
• Chocolate Pastry:
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla
• 1 cup flour
• 3 tbsp cocoa powder
• Pinch each of baking powder and salt
• Pie weights
• Garnish:
• 3/4 cup whipping cream
• 1 tbsp sliced hazelnuts, toasted (can substitute almonds)

Preparation

Step 1

Chocolate Pastry:

In a bowl, beat butter with sugar until light; beat in egg yolk and vanilla. In separate bowl, stir together flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions to make soft dough. With wet or floured hands, press onto bottom and up side of 9" round tart pan with removable bottom. Prick with fork. Freeze for 20 minutes or until firm. Line pie shell with greased foil, greased side down; fill with pie weights and dried beans. Bake in bottom third of 30F oven for 15 minutes. Remove weights and foil. Bake for about 8 minutes or until firm and edges have darkened. Let cool on rack.

Filling:

Meanwhile, bring 2/3 cup of the cream to a boil; pour over chocolate in bowl and whisk until smooth. Whisk in hazelnut liqueur. Let stand, stirring occasionally, for 15 to 20 minutes or until slightly thickened and cooled.

Whip remaining cream. Fold one-third into chocolate mixture; fold in remaining whipped cream. Scrape into cooled crust, swirling top. Refrigerate for about 2 hours or until set. (Make ahead: cover loosely and refrigerate for up to 24 hours)

Garnish:

In bowl, whip cream. Pipe or spoon around edge of tart. Sprinkle hazelnuts over cream.