Chocolate Mousse Pie
The Dish Archive: Chocolate Mousse Pie
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Love is in there air -- and it's not too late to do something special for your sweetie.
The Dish: Chocolate Mousse Pie
The Restaurant: Baker Baker
The Chefs: Fran and Beth
--8 or 9 inch cooked pie shell
--1- 1/3 cup semi sweet chocolate chips
--2 tablespoons sugar
--4 eggs separated
In top of double boiler combine chocolate, sugar and 1/4 cup of water. Cook over hot but not boiling water stirring frequently until chocolate is melted
Remove from heat and let cool slightly. Add egg yolks stir until well combined.
Beat egg whites until just still. Fold into chocolate mixture. Turn into pie crust. Refrigerate for at least 6 hour. Top with whipped cream when ready to serve