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Creamy Chocolate Mousse Pie
February 17, 2013

Made this for Recipe Group to take to work to share for Valentine's Day, 2013. I made a milk chocolate version, and a Special Dark version. I liked them both - not sure I could pick a favorite... I read "alow mixture to cool completely," and was trying to figure that into my schedule. What I did was to make the chocolate mixture when I got home from work, late at night. I let it cool a bit, stirring occasionally. I noticed a "skin" forming, so I covered it directly with plastic wrap, and went to bed. In the morning, I whipped my cream [first time!!!] and then beat in the chocolate. It worked just fine (= I thought I screwed up my second pie, when I did not rinse the beaters in between. I didn't see a point, when I was basically mixing the same things together, again. But the cream took a LOT longer to stiffen the second time, and I thought I'd blown it. It worked fine ~whew!~ I did use one Keebler shortbread crust, and one graham cracker crust. I think this would be really good with a pastry crust - but whipping cream was enough of a challenge for this cook this week (= My co-workers enjoyed this very much!

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