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Chocolate Mousse Pie
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Description
This pie is better when made with Venezuelan chocolate— very bitter, but it’s just the flavor and aroma needed for everybody to start drooling.
Ingredients
- ½ pounds, 2-⅝ ounces, weight (1 1/3 Cups) Flour
- 5-⅓ ounces, weight 2/3 Cup Sugar
- 5-⅓ ounces, weight (2/3 Cup) Butter
- 2 whole Eggs, Separated
- 14 ounces, weight Sweetened, Condensed Milk
- 6-¼ ounces, weight (6-ish Oz.) Dark Bitter Chocolate Bar (unsweetened)
Preparation
Preheat oven to 180 C.
THE CRUST:
Put the flour, sugar, butter and egg yolks in a bowl and with your hands, make the dough. The dough will gather together after a few minutes.
Spread the dough in a rounded Pyrex dish and press it down it with a fork. Make sure that you put dough on the sides of the Pyrex.
THE FILLING:
Melt the condensed milk and chocolate bar (broken into pieces) in a double boiler.
Whisk the egg whites until they hold stiff peaks, then transfer the melted chocolate cream into the egg whites and stir together gently.
Fill the Pyrex with the chocolate mousse and bake for 20-30 minutes until the filling raises and the crust on the sides of the Pyrex turns golden.
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