Chocolate Cappuccino Mousse Pie © 1985
1 package (8 1/2 ounces) chocolate wafers
4 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) Nestlé Toll-House Semi-Sweet Chocolate Morsels
2 tablespoons butter
4 eggs, separated
3 tablespoons orange liqueur
2 cups heavy cream
1 1/2 tablespoons powdered instant coffee
1/3 cup sifted confectioners' sugar
Ground cinnamon (optional)
Ground nutmeg (optional)
Maraschino cherry slices (optional)
Preheat oven to 325ºF. In blender container, grind chocolate wafers until crumbs are very fine. Transfer to a small bowl. Add butter, cinnamon, and nutmeg; mix well. Pat into bottom and up sides of a 10-inch pie plate. Bake 10 minutes. Remove from oven and cool completely.
In a medium heavy-duty saucepan, combine Nestlé Toll-House Sem-Sweet Chocolate Morsels, butter and egg yolks. Cook over very low heat, stirring occasionally, until mixture is melted and smooth. Remove from heat; transfer to a large bowl. In a small bowl, beat egg whites until stiff peaks form. Mix about 1/4 cup beaten egg whites into chocolate mixture. Fold in remaining egg whites and orange liqueur. In a small bowl, combine heavy cream, instant coffee, and confectioners' sugar. Beat until stiff. Reserve one cup whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Pour into prepared chocolate crumb crust. Chill in refrigerator for 15 minutes until filling is slightly set. Garnish with reserved whipped cream. Lightly sprinkle whipped cream with cinnamon and nutmeg. Top with maraschino cherry slices, if desired. Freeze at least 8 hours, or overnight. Remove from freezer to refrigerator 30 minutes before serving. Cut into small wedges. (whatever.LOL!) Makes one 10-inch pie.
*Of course, you can always bypass the homemade chocolate pie crust and buy a premade one if you want to save some time.
Famous Brands: Chocolate Classics