Death by Chocolate Mousse So Tasty

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Death by Chocolate Mousse

"I make this recipe for the vacations. It is the most effective pie this is long past on the give up of the night time. I use super chocolate chips; they are less difficult to soften. You can use milk or semi sweet chips. You can use any geared up made or cooked pie crust."

Ingredients :

21 chocolate sandwich cookies, overwhelmed
1/4 cup butter, softened
1 cup heavy cream
1 (12 ounce) bundle semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
1/four cup white sugar
1 cup heavy cream, chilled
1/4 cup white sugar

Instructions :

Prep : 25M	Cook : 8M	Ready in : 7H

Preheat oven to 350 ranges F (one hundred seventy five levels C). Generously grease a nine inch springform pan with 2 three/4 inch facets.
In a medium bowl, mix together beaten cookies and softened butter or margarine. Press combination frivolously into greased pan. Bake in preheated oven for five mins, then allow to chill.
Combine 1 cup cream, chocolate, vanilla extract, and salt, inside the top of a double boiler. Heat till chocolate is fully melted and aggregate is smooth. Alternatively, when you have a food processor, you may combo aggregate via setting chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade walking. Continue to procedure until combination is easy.
Pour chocolate mixture into a bowl and funky to room temperature, stirring occasionally.
In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate aggregate. Pour aggregate into cooled crust.
Chill pie as a minimum 6 hours earlier than serving. Prior to serving, beat last 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto pinnacle of pie with a star tip, or location a spoonful on pinnacle of each slice.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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