Ingredients
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
Directions
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.
Servings: 8 servings
Chocolate Mousse Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
Written recipes as a concept can be observed back into distant history, in fact as far back into history as ancient Egypt, and possibly even further. However, in the main part, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Much later, in Roman times a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the ancient Romans used a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, rue and parsley. Continuing our culinary historical journey, there are some books which date from the 1300s : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that is popular today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as basil and rosemary. These new herbs and spices created an outbreak in manuscripts on food, many of which still exist in private cookery archives. When we get to the twentieth century, recipe publications are greatly in demand mostly due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Chocolate Mousse Pie recipe.
