Ingredients
CHOCOLATE CRUST
30 each chocolate wafers
1/4 cup butter or margarine, melted
2 tsp spice islands pure vanilla extract
CHOCOLATE MOUSSE FILLING
2 cup (12 oz.) semi-sweet chocolate morse, ls
1 1/2 cup whipping cream, divided
1 tbsp spice islands pure vanilla extract
1/4 cup powdered sugar
GARNISH
1 whipped cream
1 chocolate shavings or curls
Directions
TO MAKE CRUST: Process chocolate wafers in blender or food processor
to make 1 1/2 cups fine crumbs (or place wafers in plastic bag and
crush with rolling pin). Combine crumbs with butter and vanilla; stir
until blended. Press mixture onto bottom and up sides of 9-inch tart
or pie pan. Bake at 375 degrees F. for
10 minutes. Cool on wire rack.
TO MAKE FILLING: Microwave chocolate morsels and 1/2 cup whipping
cream in microwavable bowl on HIGH (100%) for 1 to 2 minutes,
stirring every 30 seconds [Iris' note: IMPT TO DO !!], until melted
and smooth. Remove from heat; stir in vanilla. Cool to room
temperature. With electric mixer, beat remaining whipping cream on
high speed, gradually adding sugar, until soft peaks form. Stir 1/3
whipped cream into chocolate mixture. With rubber spatula, gently
fold remaining whipped cream into chocolate mixture. Turn mixture
into crust. Chill 3 hours or until set.
Garnish with whipped cream and chocolate shavings, if desired.
Source: Spice Islands advertisement in Sunday coupon circular, Oct.
1995.
Servings: 1 pie
Chocolate Mousse Holiday Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Holiday; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into distant history, in truth as far as the Egyptians, and maybe further still. Interesting though that is, these, old cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Romans a roman called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs used a wide range of herbs, including some familiar names for example thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there were two interesting cookery books from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is served today, but rather accounts of the types of food eaten by the rich. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas created a torrent in recipe publications, the majority of which still exist in private cookery archives. When we get to the 20th century, cookery publications were increasing in popularity due to increased literacy, people having more spare time and being a little richer. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Mousse Holiday Pie recipe.
