This recipe is very good, but also quite rich. I doubled the cookie crust based on others' comments and it was a bit too thick, so I think 1 1/2 times the crust recipe would've been best. I flavored the whipped cream topping with 4 Tablespoons of Hazelnut Kahlua liqeur and reduced the sugar to 2 Tablespoons -- came out great. I topped it with fresh raspberries and lightly toased, finely chopped pecans. It wowed my guests. I will definitely make this again. This dessert tastes best when served closer to room temp (but still slightly chilled) -- the texture is more creamy and silky. (You can also find this recipe on epicurious.com -- it's called "chocolate mousse pie.")
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This recipe is very good, but also quite rich. I doubled the cookie crust based on others'...