Post by marlaoh on Sept 7, 2002 8:17:18 GMT -6
Dark Chocolate Mousse Pie
Ingredients:
1 recipe prepared Light Chocolate Cookie Crust (see below)
Chocolate Mousse Filling:
1/2 cup unsweetened cocoa
1/2 cup plus 2 tablespoons sugar
1-cup fat free half and half or skim milk
½ cup nonfat skim milk
1 envelope unflavored gelatin
2 teaspoons vanilla extract
3 egg whites at room temperature or 2 tablespoons meringue power or powdered egg whites mixed with
6 tablespoons warm water
1-12 ounce container of fat free whipped topping, Cool Whip Free, etc.- optional
Chocolate sprinkles or chocolate curls - optional
Method:
1.Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup fat free half-and-half or skim milk, mixing together well. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil. Pour mixture into a large bowl; set aside to cool.
2.Pour remaining 1/2-cup skim milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes. Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
3.Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl. Using a wire whisk mix powder with water until completely dissolved. Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form. Gently fold a third of the meringue into cocoa until blended. Gently fold remaining meringue into mousse. Pour mousse into piecrust and chill for 3 hours or until set. To Serve; top pie with whipped topping followed by chocolate sprinkles or chocolate curls before cutting to serve.
Ingredients:
1 recipe prepared Light Chocolate Cookie Crust (see below)
Chocolate Mousse Filling:
1/2 cup unsweetened cocoa
1/2 cup plus 2 tablespoons sugar
1-cup fat free half and half or skim milk
½ cup nonfat skim milk
1 envelope unflavored gelatin
2 teaspoons vanilla extract
3 egg whites at room temperature or 2 tablespoons meringue power or powdered egg whites mixed with
6 tablespoons warm water
1-12 ounce container of fat free whipped topping, Cool Whip Free, etc.- optional
Chocolate sprinkles or chocolate curls - optional
Method:
1.Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup fat free half-and-half or skim milk, mixing together well. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil. Pour mixture into a large bowl; set aside to cool.
2.Pour remaining 1/2-cup skim milk into a small saucepan, sprinkle gelatin over milk and let sit for 2 to 3 minutes. Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside continuing to cool.
3.Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm water into a stainless steel or copper bowl. Using a wire whisk mix powder with water until completely dissolved. Beat egg whites or powdered egg white mixture at high speed of an electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time, continuing to beat until stiff peaks form. Gently fold a third of the meringue into cocoa until blended. Gently fold remaining meringue into mousse. Pour mousse into piecrust and chill for 3 hours or until set. To Serve; top pie with whipped topping followed by chocolate sprinkles or chocolate curls before cutting to serve.