Chocolate Mousse Pie

1. 1

   Preheat oven to 350. Butter a 9 inch springform pan with 2 3/4 inch high sides. Finely grind cookies in food processor. Add butter and process until evenly moistened. Press mixture onto bottom and up sides of pan to form a thin crust. Bake 5 minute Transfer to a rack to cool completely.

2. 2

   Combine chocolate, vanilla and salt in processor. Bring 1 c cream to a boil. With processor running, gradually pour hot cream through feed tube and process until melted and smooth. Transfer chocolate to a large mixing bowl. Cool to room temperature, stirring occasionally.

3. 3

   Beat 2 c cream and the sugar in large bowl until stiff peaks form. Fold into chocolate. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be made 1 day ahead).

4. 4

   Beat remaining 3/4 c cream in med bowl to firm peaks. Decorate top of pie with cream and garnish with shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.