Chocolate Mousse Pie

By The Canadian Living Test Kitchen

25 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	305305 cal
pro	3 g3g pro
total fat	23 g23g total fat
sat. fat	14 g14g sat. fat
carb	22 g22g carb
fibre	2 g2g fibre
chol	75 mg75mg chol
sodium	55 mg55mg sodium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit A	1919 vit A
folate	1111 folate

This flaky chocolate pastry holds a rich mousse filling. If you prefer, you can substitute almond liqueur and almonds for the hazelnut liqueur and nuts.

Ingredients

1-2/3 cups whipping cream 1-2/3 1-2/3cups cupswhipping cream
8 8oz ozsemisweet chocolate, finely chopped
1/4 cup hazelnut liqueur 1/4 1/4cup cuphazelnut liqueur
Chocolate Pastry:
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 egg yolk 1 1egg yolkegg yolks
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
3 tbsp cocoa powder 3 3tbsp tbspcocoa powder
1 pinch baking powder 1 1pinch pinchbaking powder
1 pinch salt 1 1pinch pinchsalt
Garnish:
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
1 tbsp sliced hazelnuts , toasted1 1tbsp tbspsliced hazelnuthazelnuts, toasted

Preparation

Chocolate Pastry: In bowl, beat butter with sugar until light; beat in egg yolk and vanilla. In separate bowl, sift 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-inch (23 cm) 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 or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake for about 8 minutes or until firm and edges have darkened. Let cool on rack.

Meanwhile, bring 2/3 cup (150 mL) of the cream to 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.

Source : Canadian Living Magazine: March 2008