Frozen Chocolate Mousse Pie

Is there anything more decadent than a chocolate mousse filled of semi-sweet chocolate, bittersweet chocolate, and Bailey’s liquor? Below is your remedy for a serious chocolate craving.
I knew I was going to make something chocolatey this weekend. My brother had given me a new baking cookbook for Christmas and I locked eyes with a chocolate, honey, and pecan pie. After buying all the ingredients, I set out to make it on Sunday afternoon. I then learned Lesson #145 on why I should read a recipe before setting out to make it. The first line of the recipe reads “This recipe is lengthy, and is best made over the course of 2 days.” Gah?! Secondly, the recipe involved making caramel sauce, which I’ve tried before and failed miserably at. So, I decided to attempt that pie another day, and settled on making this delicious Paula Deen recipe for a frozen mousse pie. The only modifications I made were adding the bittersweet morsels, and cutting the recipe in half. 

-1/2 cup semi-sweet chocolate chips
-1/2 cup bittersweet chocolate chips
-2 cups heavy cream, plus 1 tablespoon
-1 pie shell
-1 tablespoon Bailey’s Irish Cream
-1/2 teaspoon vanilla
-1 and 1/2 cups powdered sugar
1. Preheat oven to 350 degrees. Place pie shell in pie dish and prick holes in the bottom and bake 12-14 minutes.
2. In a small sauce pan, melt the chocolate chips with the 1 tablespoon heavy cream. Remove from heat and stir in vanilla and Bailey’s.
3. With an electric mixer, whip the 2 cups heavy cream with the powdered sugar until stiff cream has formed. Fold 1 cup of the whipped cream into the melted chocolate. Slowly fold in the remaining whipped cream. Pour mixture into baked pie shell and place in the freeze for a minimum of 4 hours.

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