Chocolate Mousse Pie
Crust
21 chocolate sandwich cookies (such as Oreos)
¼ cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Mousse
12 ounces semisweet chocolate, finely chopped
1 tsp vanilla extract
Pinch of salt
3¾ cups chilled whipping cream
¼ cup sugar
Chocolate shavings (optional)
For Crust:
Preheat oven to 350°. Butter 9-inch-diameter spring form pan with 2 3/4-inch-high
sides. Finely grind cookies in processor. Add butter and process until mixture
is evenly moistened. Press crumb mixture onto bottom and up sides of prepared
pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool
completely.
For Mousse:
Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil
in heavy small saucepan. With processor running, gradually pour hot cream through
feed tube and process until chocolate is melted and smooth. Transfer mixture
to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.
8 servings
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