Chocolate and mint are the perfect pair for holiday desserts. Combine them in a mousse pie and everyone will be thrilled!
Smooth and creamy, this mousse tart has a chocolate cookie crust and can be frozen.
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? A 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.
The syrup crept to the top and when I poked with a spoon the jar was completely filled. I mean, it was like I had filled it with black, hardened foam. So cleaning it took a while. A big while. Like a few days. Hot water and soap, let it rest, hot water and soap, let it rest, scrub it, hot water and soap, let it rest, scrub it…you get the idea.
The upside, for you especially, is that if you ever want to buy a resistant steel saucepan, make sure it´s surgical steel. Doesn’t it sound cool? Surgical steel pans.
Well, the thing is I bought a whole set many years ago. They told me they were able to ride out any wave. And they were absolutely right. I mean, it doesn’t get much worse than syrup boiling for two hours.
Trust me. So, remember, surgical steel. And if you keep an immaculate, magazine-worthy kitchen they were meant for you.
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.
Now for some holiday inspiration, you can try these brussels sprouts with grapes, the cutest Xmas wreaths, pignoli biscotti, this amazing no-bread bruschetta, the cutest mini donuts, the perfect popcorn, gorgeous crunchy flatbreads, a caramel latte flan that’s haunting my dreams, the perfect pecan shortbread, fantastic award-winning sandwich cookies, golden baked acorn squash, the perfect eggs for brunch, crusty chilli buns.
Vintage Chocolate Mint Mousse Pie
The vintage recipe I’m sharing today surprised me.
Not in the beginning, because I love chocolate and mint, and it seemed pretty straight forward. But the first step results in a very dubious-looking mess, like chocolate jello that didn’t set and you don’t know what to do with it.
Well, after the cream is added and everything is whipped, a satiny, smooth, perfectly colored mixture emerges, wiping all doubts that it will be a great dessert. I sometimes wonder how anybody got to the end of the recipe with such a bad start.
This pie a perfect dessert for this season, the mint can be adjusted to your taste, and chocolate is always a favorite.
Bake your crust and then all you need to do is whip up some mousse and chill. This dessert looks really elegant.
- 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 or whipping 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.
Keywords: chocolate mint mousse pie, chocolate mint mousse pie recipe