February 26, 2014

Caramel-Chocolate Mousse Pie

I allow hostesses say-so in dessert requests, especially if they say something like "chocolate and caramel, preferably" when I offer.
Behold, cool chocolate mousse nestled atop sticky (but not too sticky) sweet caramel with a simple graham cracker crust to balance out all that decadence.

It was declared a winner by those who fully appreciate chocolate among my sphere of influence. In fact, it received the rarely granted "I might need that for my birthday" award from a certain musical member of that sphere for the first time since my Caramel Brownies. That's serious.
Two weeks later, the flowers from ever-thoughtful ladies in my house are still thriving. The pie met its death by consumption within 24 hours.

More Chocolate+Caramel Combos:
Caramel Brownies
Mini Chocolate-Caramel Cupcakes

Caramel-Chocolate Mousse Pie

Adapted from Heidi's Copper Kettle

8 graham crackers
11 Tbsp. butter, divided
1 (14 oz. can) sweetened condensed milk
1/4 cup sugar
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Dark chocolate shavings, optional
Crush graham crackers in a food processor or in a Ziploc bag. Stir with 5 Tbsp. melted butter and spread in the bottom and up the sides of a springform pan. Bake at 350 degrees for 8-10 minutes.
Next, make the caramel layer while crust cooks. Place remaining 6 Tbsp. butter, milk and sugar in a medium saucepan over medium heat. Bring to a boil and stir constantly for the next 6 minutes or so, until it becomes the thickness of a pudding. Spread in the base of the cooked pie crust. Refrigerate for one hour.

For the mousse layer, melt chocolate chips over a double broiler, stirring constantly to not scorch the chocolate. Set aside. Whip whipping cream until stiff peaks form. Gradually whip in melted chocolate. Spread chocolate mixture on top of caramel layer. Refrigerate at least one hour or until ready to serve.

Sprinkle chocolate shavings on top of pie as desired.

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