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Mousse Pie Garnish
1 block chocolate, at room temperature.
Using a swivel vegetable peeler, peel down the long side of the chocolate to
make curls.
You can do it right over the pie if you like or on a piece of wax paper. Use a
toothpick to place the curls. If you handle them they will break. |
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Chocolate Mousse Pie
1 (9-inch) baked pastry shell or chocolate cookie crust
1 (14 oz.) can condensed milk (not evaporated milk)
2/3 C. water
1 (4-serving size) package chocolate flavor pudding mix (not instant)
1 (1 oz.) square unsweetened chocolate
2 C. (1 pint) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add
chocolate. Over medium heat, cook and stir rapidly until chocolate melts and
mixture thickens. Remove from heat; beat until smooth.
Cool. Chill thoroughly; stir. Fold in whipped cream.
Pour into prepared pastry shell. Chill 4 hours or until set.
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