CHERRY CORDIALS
13 maraschino cherries w/ stems drain, ed
1/2 cup brandy
5 oz semisweet chocolate
CHOCOLATE CRUST
2/3 package dark choc. wafers (8 1/2-oz)
2 tbsp butter, melted
FILLING
8 eggs, separated
1 sugar
2 tsp vanilla
1/4 tsp salt
1/2 cup brandy
10 oz unsweetened chocolate
2 oz semisweet chocolate
3/4 cup butter, softened
1/2 cup coffee
1 1/2 cup whipping cream
A Recipe for
Chocolate Mousse Pie
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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This Recipe for Chocolate Mousse Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
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Time flies like an arrow. Fruit flies like a banana. |
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This is a recipe for Chocolate Mousse Pie from the recipe cookbook of Recipes-to-go (Dessert)
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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Vengeance is a dish that can be eaten colld. |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
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Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces
semisweet chocolate over hot water. When cherries are frozen, dry on
paper towel and quickly dip, one at a time, into chocolate, swirling
around by stem until completely covered. Chocolate will harden almost
immediately. Place on waxed-paper- lined rack in refrigerator until
ready to use.
To make crust, grind wafers in blender until crumbs are very fine.
Combine melted butter with crumbs and pat onto sides and bottom of
buttered 9-inch springform pan. Bake at 325F 10 minutes. Remove from
oven and cool completely.
Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar,
vanilla, salt and 1/2 cup brandy in top of double boiler. Place over
simmering water and beat until pale yellow and thick, about 8 to 10
minutes. Remove from water and set aside. Melt unsweetened and 2
ounces semisweet chocolate in top of double boiler over hot water.
When melted, remove from water and beat in softened butter, a bit at
a time. Gradually beat chocolate into egg yolk mixture until smooth.
Chocolate mixture will congeal and become very stiff. Beat in coffee.
Beat egg whites (at room temperature) into soft peaks. Gradually beat
in 3 tablespoons sugar until stiff peaks form. Beat 1 cup of beaten
egg whites into chocolate mixture to thin, then carefully fold in
remaining beaten egg whites until thoroughly incorporated. Whip cream
until stiff and gently fold into chocolate mixture. Pour into
prepared crust and chill overnight in refrigerator. Garnish with
cherry cordials.
Serves: 8
Chocolate Mousse Pie Recipe brought to you by Recipes To-Go