Decadent Chocolate Mousse Pie
Chocolate Mousse Pie
1 graham cracker pie crust (optional- if you choose not to use skip step 1 and use an empty pie pan)
4 1/4 cups (to be on the safe side 2 bags) semi-sweet or dark chocolate chips (I recommend Ghirardelli chocolate chips- they melt easily and taste wonderful)
2 cups heavy whipping cream
1 1/2 box fresh strawberries
1 box fresh blueberries
1 box fresh raspberries
1 box fresh black berries
Melt 1 cup of chocolate chips until smooth. Gently spread melted chocolate over graham cracker crust covering the entire inside surface of the pie. Do this very carefully as the crust is very delicate. Set crust aside for later.
Melt 2 cups of chocolate chips and 3/4 cup of heavy cream together either in microwave for about 1 minute or on the stove top. Mix until completely smooth. Set aside in room temperature environment.
Beat remaining heavy cream in a large bowl with electric beater or whisk until soft peaks form.
Gently fold the chocolate and heavy cream mixture from stage 2 into the heavy cream. The cream will deflate a lot at this stage. mix gently but thoroughly until there are no more swirls of dark chocolate or white cream. The whole mixture should be a light brown.
Pour the whole mixture from step 4 into the pie crust from step 1 or pour into empty pie pan if you choose not to use crust. Smooth down the top so the mousse is level. Place in fridge and chill for about two hours or until solidified.
Wash fresh fruit. Cut off the stems of the strawberries. Take pie out of the fridge. Place 1 boxes worth the cut strawberries in a circle around the edge of the pie about half an inch apart with the cut ends facing out. gently push them a little into the mousse so they are stable. Cut the remaining remaining half a box of strawberries into vertical slices and line the remaining pie with them. On top of the lair of strawberries place the raspberries( not on top of the outer circle of strawberries though). On top of the raspberries put the black berries and on top of those sprinkle the blue berries.
Cut the very tip off of one of the corners of a zip lock bag (just a tiny bit). Melt the remaining chocolate until perfectly smooth. Spoon the chocolate into the zip lock bag. You may want to let it sit for a minute or two after this because the chocolate is very very hot- or put on oven mitts to protect your hands. Pick up bag and gently squeeze the outside moving the chocolate into the cut tip of the bag. Position the cut tip of the bag over the pie and push the chocolate downwards while moving the bag around the pie. This creates a pretty web of chocolate that helps secure the fruit and tastes wonderful. Chill the pie for about 20 minutes or until the chocolate web hardens. Keep refrigerated. It can last for a few days, depending on how fresh the fruit is that you used.
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