Please don't hate me when I say this, but...I'm just not a pie person.
(It's just something about how soft the fruit is, you know?)
If you're still reading this, don't worry, I'll stop saying upsetting things. This is a happy post. When Glutino very kindly sent me a box of their Perfect Pie Crust mix to try last month, I only had one thing on my mind: chocolate.
I had never made chocolate mousse before. Honestly, I didn't even really know what was in it (aside from the chocolate, of course). But I decided to give it a whirl and bring it home to enjoy with my family the night before Thanksgiving.
It was delicious! Amazing! I can't wait to make it again. I'm thinking for New Year's Eve.
Although, if I didn't have a standing mixer, I think I'd be less cavalier about this recipe. It really made all the difference.
Ingredients:
- 1 box of Glutino Perfect Pie Crust mix (since this pie isn't a double crust, I only used half)
- A little less than half a bag of semisweet chocolate chips
- 1 cup cold heavy cream
- 3 large egg whites at room temp
- Cool Whip (which is gluten-free!)
1. Preheat the oven to 350 degrees. Follow the instructions on the pie crust mix box. Roll out half the dough and use it to line a pie dish. Bake for 15-20 minutes. Let cool completely before adding filling.
2. Melt your chocolate along with 1/4 cup of cream (leave the rest in the fridge) using the double-boiler method. I was terrified to try this at first, but it's actually pretty easy. Stir occasionally until the chocolate is melted and combined with the cream. Wipe excess moisture from the bottom of the bowl, then set aside.
3. Mix your egg whites on high with your stand mixer (using the whisk attachment) until stiff peaks form (about 1 minute). Set aside.
4. After cleaning and drying the whisk and mixer bowl, use them to whisk the remaining cold cream until stiff peaks form (about 1 minute).
5. Fold half of the whisked cream into the chocolate mixture with a rubber spatula, and stir in the rest gently (you don't want to deflate the cream). Add the egg whites, folding in gently just until the blobs of cream and egg whites are no longer visible.
6. Spoon the mixture into the cooled pie crust and let it refrigerate uncovered for at least two hours.
7. Add Cool Whip for the topping (I covered the whole pie, obviously, because it's delicious). My very smart sister helped me out with decoration at the eleventh hour by coarsely chopping a handful of the remaining chocolate chips and sprinkling them on top.
My recipe is loosely based on this one.
