Chocolate Mousse Pie
|Semisweet chocolate pieces||6 Ounce (1 package)|
|Sweet butter||5 Tablespoon|
|Graham cracker pie shell||1 (purchased)|
|Whipped cream||2 Tablespoon|
1 In top of a double boiler, over hot, not boiling, water, melt chocolate and butter; stir to blend.
2 Remove from the hot water.
3 Beat in egg yolks , one at a time using a wooden spoon. Beat well after each addition.
4 Allow to cool.
5 Blend in brandy.
6 In abowl, beat the egg whites with a rotary beater, just until stiff peaks form when beater is slowly raised.
7 Using a wire whisk or a rubber spatula, gently fold the chocolate mixture into egg whites, make sure to use an under and over motion.
8 Fold enough to combine making sure no white streaks are visible.
9 In the pieshell, transfer the mixture and refrigerate overnight.
10 Decorate with whipped cream.candied violets or chocolate curls. (optional)