Jessicas Amazing Chocolate Mousse Pie Food

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE

Steps:

• Chill a large bowl for about 1 hour.
• Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
• Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
• Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
• Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

MOUSSE AU CHOCOLAT

Steps:

• Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
• Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
• Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

CHOCOLATE MOUSSE

Steps:

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
• In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
• Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

BLENDER CHOCOLATE MOUSSE

Steps:

• In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
• Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
• Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

EARL GREY PIE

Steps:

• Preheat oven to 425 degrees F.
• Prepare pie crust. Mix together flour with salt and cold butter with a pastry cutter. Blend until mixture resembles coarse sand. Add ice water, 1 tablespoon at a time until dough starts to come together. Shape dough into round disc, wrap with plastic wrap, and chill for at least 30 minutes and up to 24 hours.
• Dust clean work counter with flour. Roll out pie crust to a 12-inch circle. Drape dough onto pie pan, pressing dough into pan. Crimp edges to create a crust. Prick bottom of the crust with a fork several times to prevent it from rising up when baking. Place parchment paper on top and fill with either pie weights or beans. Bake crust for 10 minutes.
• Remove parchment paper and weights from pie crust. Brush crust with egg wash and bake 12-15 minutes or until golden brown. Remove from oven and let cool completely.
• Meanwhile, prepare earl grey white chocolate mousse. Combine 2 cups heavy cream with 2 tablespoons earl grey loose tea leaves and bring to a simmer in a medium saucepot over medium-low heat. Do not bring to a boil. Continue to simmer for 5 minutes. Turn off the heat and let cream sit for 1 hour. Strain infused cream, discarding tea leaves.
• Beat together egg yolks with 2 tablespoons sugar in a medium bowl. Add 1 cup infused cream and 2 tablespoons cornstarch. Bring a pot of water to a simmer (not boiling) and place the bowl on top, making sure the bowl is not directly touching the water. Continue to stir until the mixture becomes thickened, about 5 minutes. Remove from heat.
• Melt white chocolate in the microwave at 15-second intervals until it begins to melt. Add white chocolate to egg and cream mixture, stirring to combine. Let cool completely and chill in the fridge for 1 hour or until thickened. The cream should set into a solid mass.
• With the remaining infused cream, add additional heavy cream to amount to 1 cup total. Chill until cold.
• Combine 3 ½ ounces bittersweet chocolate with ¼ cup plus 2 tablespoons heavy cream in a medium bowl. Microwave for 15 seconds and stir to combine. Continue to microwave at 15-second intervals until chocolate begins to melt. Stir until well combined. Spread ganache on bottom of pie crust in an even layer. Chill for 30 minutes or until set.
• Whip remaining infused cream until stiff peaks form. Add half of the whipped infused cream into egg-cream mixture, beating until well combined. Fold in remaining whipped infused cream until combined. Pour into pie crust and smooth the top. Let chill overnight.
• Prepare whipped cream. Whip ½ cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Place large dollops of whipped cream on the pie and garnish with chopped pistachios. Serve.

VEGAN CHOCOLATE MOUSSE PIE

Steps:

• In a food processor or blender, pulse the whole Oreos into fine crumbs. (Alternatively, put the cookies into a freezer bag and crush them using a rolling pin).
• Transfer ground crumbs to a medium bowl, add melted vegan butter and stir until crumbs are evenly moistened.
• Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan with removable bottom (or pie pan). Place in the fridge or freezer for 15 minutes to firm up (or bake it for a crispier result *see notes).
• Place chopped chocolate in a heatproof bowl. Heat 1/2 cup of the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour it over the chocolate and stir until smooth. Let come to room temperature.
• In a mixing bowl, beat remaining chilled non-dairy cream with an electric hand mixer until stiff peaks form. Then gently fold in the chocolate mixture. Stir just until combined. Spoon into the prepared tart shell, smoothing out evenly. Refrigerate for 4 hours or until set.
• Repeat step 1 of the chocolate mousse: Place chopped chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it begins to boil. Then immediately pour over the chocolate and stir until smooth. Allow to cool to room temperature, then spread on top of the chocolate mousse. Refrigerate for another 30 minutes or until the ganache has set.
• Decorate your tart with fresh fruit, shredded coconut or other toppings you like. Serve chilled and enjoy!

CHOCOLATE MOUSSE PIE

Steps:

• Place chocolate chips in a glass bowl alongwith half of the whipping cream.
• Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
• Allow the mixture to cool.
• In the meantime, beat the rest of the whipping cream till soft peaks form.
• Add vanilla and sugar and beat continuously.
• Slowly add the chocolate mixture and mix well.
• Place in the chocolate pie crust.
• Refrigerate for several hours before serving.