Recipe by DEME
"I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust."
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chocolate sandwich cookies, crushed
1 (12 ounce) package
semisweet chocolate chips
heavy cream, chilled
This was so easy and so GOOD!! I made it even easier by doing step 3 in the microwave instead of a double boiler--just combine the chocolate and cream and heat at 1-minute intervals, stirring in between, until the chocolate is melted. Also, I made this for Thanksgiving and my mom doesn't like to eat a lot of sugar, so I used unsweetened chocolate (good quality, of course, is key) and Splenda (probably about 1/3 C). It turned out great. Oh, and also I used a regular pastry pie crust instead of the cookie crust. I think it was definitely the way to go. The filling is so rich, I think the cookie crust would have been too much. I think this recipe will become a new holiday tradition. Thanks!!
The flavor was good, but to say this is rich is an understatement. You might as well eat a stick of butter. It actually made me feel sick, and I don't really have problems with food. I'd say either have a very tiny piece and walk away, or there are plenty of other recipes that can deliver flavor and texture without this nauseating level of fat.
I made the filling only as a chocolate mousse in wine glasses, topped with whipped cream. It set up beautifully adn everyone loved it, even the kids that had no idea what it was and were very nervous of trying it. I am definitely going to make this again, and will likely try it as a pie next time.
This recipe is so easy and very tasty. I never review recipes, but this has been such a hit with my family and friends, I felt I must share. Every special occassion someone asks me to make this pie. I use ghirardelli chocolate and add just a touch of coffee to the chocolate when melting it. Turns out perfect everytime!
Oh my this is so good! I used the food processor method and this went together super fast. I did use chocolate grahams instead of the cookies. Also instead of white sugar I used powdered sugar. It mixes in much better with the heavy cream than regular sugar does. Came out perfect! Thanks.
I usually do not rate recipes on this site but I had to for this one. Let me begin by saying that I am not a baker. With this recipe, completed with no changes, it was delicious. I will definitely make it again.
Fabulous. A wonderful addition is espresso powder! Add it to the chocolate while melting (I used about a teaspoon)...it adds a little depth of flavor that is amazing to an already great recipe!
This was very good. I was thinking it may be a "chocolate overload", given the name of the recipe. It's really just an egg-less, whipped chocolate cream pie. For me, it didn't have the density of a mousse, even after refrigerating overnight. I did follow the recipe exactly, and used high quality (Ghirardelli) chocolate chips. Very good, but not overly rich, if that's what you're looking for. It was easy, so I'd make it again if I needed a chocolate desert in a pinch.
* Percent Daily Values are based on a 2,000 calorie diet.
Death by Chocolate Mousse
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 607
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