Cocoa powder and chocolate make this Double Chocolate Mousse Pie into one rich and delicious dessert. There’s a slight surprise in how this pie becomes light and airy.
I didn’t blog about our holiday meals. They’re just so…I don’t know. Traditional? We have turkey for Thanksgiving. Then we have a rib roast for Christmas. Then ham for New Years. I think I blogged something about the turkey. It was the best one I’ve made so far. The rib roast was fabulous!! It actually was a boneless rib roast. I was lucky enough to find one at WalMart and didn’t have to brave Costco the weekend before Christmas. That’s enough to drive ANYONE insagn.
The rib roast is usually dry aged in the fridge start the day I bring it home. It you haven’t dry aged roast in your fridge, you should. It concentrates the flavor. Makes it taste even more delicious than you can imagine. It has a prime rib rub or a made up rib. This one was a Dijon mustard and rosemary rub. I rubbed it on the roast that morning and let it stay out on the counter most of the day. It helps me to get the internal temperature spot on easier.
As you can see, it was a perfect medium. That’s Brussels sprouts with pancetta and cheddar potato galette. All were VERY delicious. Maybe I’ll write those up for ya at some point, but not now.
New Years was a glazed ham, BOXED scalloped potatoes (cause I had one in the pantry) and some CANNED green beans. Yes. I use convenience foods sometimes. I’m also trying to cook down some of our pantry stuffs. That includes a bunch of boxed stuff from Dad. I now have only three boxes of stuffing left. Hmm…. *note to self, put stuffing on the menu this week*
Now, dessert? That’s another issue. I remade the PB cheesecake. It was delicious, again. For New Year’s dessert? This pie. You see, I entered this Pam giveaway with What’s Cooking, Love? and won some Pam, duh, and a Le Crueset pie dish. It came the week before New Year’s and that’s when I decided to make a pie. I’d attempt S’s favorite, which is French silk. I just can’t quite get that one down on the low fat scale. This version? It was FANTASTIC!!
My first attempt at a chocolate pie was a Cooking Light recipe. Actually, it was two I was combining; or trying to combine. I think I fouled it up, but the pie tasted yummy!! It’s sort of the basis for any chocolate pie I make now. Not this recipe, but the mashed version I made.
You’ve heard the saying, “Mother of invention is necessity” right? At least that’s how I think it goes. Well, I completely and totally forgot whipped topping to lighten the pudding that’s made with this recipe. Honestly, you can just make the filling and stop right there. You will have decadent pot de creme style pudding to nosh on. But I like to cut that with a little whipping cream or topping for a lighter pie. Oops. Okay. Now what?
Um… MERINGUE! Not just ANY meringue but ITALIAN meringue!! It sounds harder that it really is. Trust me. It’s a tad bit messy if you’re not careful, but it is WELL worth it. The meringue is light, fluffy and has just the right amount of sweetness to it. AND you don’t have to cook it! The sugar syrup does that for you!!
So, no. No browning in the oven and then having it sweat later. Nope. None of that. This is only the second time, but I think it’s going to be my new fave meringue recipe. Not that I make it all that much, but still… No matter what meringue you make, you really should make this pie. It’s delicious!! AND even purdier in my new Le Crueset pie plate!
Cocoa powder and chocolate make this Double Chocolate Mousse Pie into one rich and delicious dessert. There's a slight surprise in how this pie becomes light and airy.
- 9" pie shell
- 2 cups skim milk
- 3 tablespoons cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 large egg yolks
- 1 cup semisweet chocolate chips
- 2/3 cup sugar
- 1/4 cup water
- 3 large egg whites
- 2 tablespoons sugar
- Preheat oven to 425 with rack in the middle. Line the pie shell with parchment paper or aluminum foil coated with cooking spray and fill the bottom with pie weights, dried beans, pennies, or rice.
- Bake until the edges are slightly golden. Remove the pie weights and liner and bake an additional 5 minutes or until the bottom is slightly golden. Remove from heat and cool completely.
- Combine the first 4 (milk through salt) ingredients in a medium saucepan over medium-high heat. Stirring constantly, bring mixture to a boil and simmer until thickened.
- Lightly beat the egg yolks. Slowly add 1/3 cup of the chocolate mixture to the eggs; stirring constantly. Add the egg mixture to the chocolate mixture stirring constantly and continue to cook 3 minutes more.
- Remove from heat and add the chocolate chips stirring until melted. Place plastic wrap on top and cool to room temperature.
- Place 2/3 cup sugar and water in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved then boil, untouched, until a candy thermometer reads 240; about 4 minutes.
- While the syrup is cooking, place the egg whites into the bowl of a stand mixer and beat on medium speed until frothy, about 2 minutes. Add 2 tablespoons sugar and continue to beat on medium-high until medium peaks form.
- Stir 1 cup of the meringue into the chocolate mixture. Gently fold the remaining meringue into chocolate mixture until incorporated.
- Pour the mixture into the pie shell. Cover with plastic wrap; making sure the wrap touches the surface of the chocolate. Chill at least 2 hours before serving.
Amount Per Serving Calories 495Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 75mgSodium 313mgCarbohydrates 75gFiber 3gSugar 46gProtein 9g