Death by Chocolate Mousse recipe

1 servings

21 chocolate sandwich cookies, crushed

1/4 cup butter, softened

1 cup heavy cream

1 (12 ounce) package semisweet chocolate chips

1 teaspoon vanilla extract

1 pinch salt

2 cups heavy cream

1/4 cup white sugar

1 cup heavy cream, chilled

1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C).

Generously grease a 9 inch springform pan with 2 3/4 inch sides.

In a medium bowl, mix together crushed cookies and softened butter or margarine.

Press mixture evenly into greased pan.

Bake in preheated oven for 5 minutes, then allow to cool.

Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler.

Heat until chocolate is fully melted and mixture is smooth.

Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl.

Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running.

Continue to process until mixture is smooth.

Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.

In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar.

Beat until stiff peaks form.

Fold whipped cream into chocolate mixture.

Pour mixture into cooled crust.

Chill pie at least 6 hours before serving.

Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar.

Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.