Chocolate Mousse Tart

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I've made this recipe about 10 times - it's very good as is. But...I like to use more cream than the recipe calls for -- a total of 2 cups --- 1 cup of cream to mix into the chocolate mixture and 1 cup for the topping. Sometimes I use Frangelico instead of orange liquor. If I'm too lazy to make the tart crust, I buy a pre-made chocolate cookie crust and press it onto the bottom of a springform pan. After the filling is chilled, it will stand alone when released from the pan and it makes a pretty presentation.

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Alexandra_eberh, wow. I have been looking for a recipe for French Silk Pie to duplicate Tippins for more years than I care to remember. I will try this recipe and thank you for your review.

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The chocolate mousse recipe is the best one I've tried thus far...I make the regular pie curst per the recipe and did a chocolate wafer cookie crust instead because I didn't have time to let the dough freeze...and it was excellant

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This pie is so good. I have been searching for a recipe to duplicate Tippins French Silk pie, I don't know if many of you are familiar with Tippins French Silk but it is the best pie. i have searched other sites and Food Network for a french silk pie recipe and had a hard time finding one. Well this is it the texture of the mousse is so incredible it just melts in your mouth. I used semisweet chocolate because I like a sweeter chocolate and instead of using a tart pan I just used a regular pie plate. I will be making this again for my boyfriends birthday.. it's his favorite pie too, and already have several other requests for this pie. Try it you won't be disappointed.

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Great recipe -- you might vary the sugar and type of chocolate to match people's taste. Some found it to rich (and dark with bittersweet chocolate. Using semi-sweet or adding a bit more sugar might help. Next time, I'll try with a different liqueur. It would probably be good with hazelnut (Frangelico or a cherry liqueur.

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I made this recipe exactly as recommended and it was great. Really light but delicious!

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The texture of the mousse in this recipe was perfect. I have been looking for a recipe like this this that would hold up nicely in a pie or tart and this does the trick. I used Kahlua instead of Grand Marnier and did a cookie crust in a springform pan (blind baked it and let cool. The pie was nice and high and sliced beautifully, the chocolate was smooth and creamy and tasted great. Very easy too, for such great results! Next time I will do the Grand Marnier, sure it will be awesome too.