Did I tell you that I put some water and sugar to make syrup on the stove, forgot about it, went for a walk, then dashed to the supermarket to buy some groceries and then got home to a cloud of smoke? Smoke so dense by then, that I started coughing and had to open windows everywhere. Not that they were much help, since the day outside was hot and humid, not a leaf moving from the lack of wind.
Onto our food finds. I had this asian dish twice last week, once with chicken and fresh asparagus. I highly suggest you try it, it’s simple and so flavorful. Last week I made slow roasted pork shoulder with this dry rub. I ate it for three days straight with rice. I get little food obsessions, especially with savory stuff.
CHOCOLATE MINT MOUSSE PIE
Yield 8 servings
- 1 ½ cups chocolate wafer crumbs
- 6 Tbs butter, melted
- 4 Tbs sugar
- 2 Tbs + 2 teaspoons cornstarch
- 1 cup semi sweet chocolate chips
- ½ teaspoon peppermint extract
- 1 cup whole milk
- 1 cup heavy cream
- Chocolate shavings and sliced almonds, for decoration
- Preheat oven to 350º.
- Mix crumbs with butter until it looks like wet sand. Place mixture in a 9-inch pie pan with removable bottom. Carefully press evenly against bottom and sides of the pan.
- Bake for 10 to 12 minutes. Let cool on wire rack completely.
- In a small saucepan combine sugar and cornstarch. Add milk and cook on medium heat until mixture boils. Stir constantly to avoid lumps. Let it boil 1 minutes, whisking constantly. Remove from heat and immediately add chocolate and mint extract. Combine well. The mixture will look like a jello gone bad, don´t worry. Cover with plastic wrap touching the surface and let cool to room temperature. You can speed this process by refrigerating it.
- With electric mixer, beat chocolate mixture a bit. Add cream and slowly beat until smooth, about 3 minutes.
- Put filling in prepared crust and spread evenly. Refrigerate until ready to serve, at least 2 hours.
- Sprinkle with chocolate shavings and almonds if desired.