Ingredients
CRUST
1 1/4 cup chocolate wafer crumbs
1/2 cup melted butter -- or
1 margarine
MOUSSE
8 oz semisweet chocolate --
1 finely ground
1 oz unsweetened chocolate --
1 finely ground
4 oz heavy whipping cream
6 tbsp unsalted butter
2 eggs -- separated
1 bailey's irish cream --
1 optional
Directions
CRUST:
Add butter to crumbs just until it will hold its shape when pressed
into a pan. I'm sorry but I've never bothered to measure the butter!
MOUSSE:
Beat the egg whites until stiff peaks forms. Set aside. Heat the
cream and butter in a heavy saucepan or double boiler over medium
heat. When the butter is well-incorporated into the cream, add the
chocolates. Stir off the heat until melted and well-blended. Add the
egg yolks.
Quickly fold 1/4 of the chocolate mixture into the beaten whites,
then fold the whites into the chocolate.
Fill the crust with the filling and refrigerate several hours. If you
like you may add Bailey's Irish Cream to the filling to flavour and
whip cream with a tiny bit of sugar and some Frangelico liqueur.
Amaretto for the whipping cream is also nice. It's just a decadent
final touch to an alread-decadent dessert.
Recipe By : Tracy McCulloch
Servings: 1 servings
Chocolate Mousse Pie -1 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
We are able to read the history of `recipes` back into history, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these old recipes were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount 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 those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient chefs were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that we all know today, but instead accounts of the types of meals prepared for the nobility of that period. In the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, including spices like parsley and basil. These new culinary innovations prompted an explosion in recipe publications, most of which are kept safe in private cookery archives. The introduction of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chocolate Mousse Pie 1 recipe.
