Mmmmmmmud Pie

Recipe courtesy Gale Gand, American Brasserie by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1997

Show: Sweet DreamsEpisode: Sweet & Southern

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
20 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: 3 min
Cook: 20 min
Total:: 1 hr 23 min

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Ingredients

Crust:

2 cups finely ground chocolate sandwich cookies (filling and all)
1/2 cup chopped unsalted cashew nuts
2 tablespoons unsalted butter, melted

Dense Chocolate Mousse:

12 ounces semisweet chocolate
8 tablespoons (1 stick) unsalted butter
5 large eggs, separated
2/3 cup malt powder
2 1/2 tablespoons sugar

Light Chocolate Mousse:

5 ounces semisweet chocolate
1 ounces unsweetened chocolate
1 1/4 cups heavy whipping cream
6 egg whites
1/4 cup sugar
Serving Suggestion: Glossy Chocolate Sauce, recipe follows

Directions

Crust: Combine all the ingredients in a bowl and toss until thoroughly combined. Press the mixture into the bottom of a 10-inch spring form pan and refrigerate.

Dense Mousse: Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat. Let cool slightly, then whisk in the egg yolks. Whisk in the malt powder. Keep warm. In the bowl of a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy. Fold into the chocolate mixture. Pour into the pan and smooth the top with a rubber spatula. Refrigerate.

Light Mousse: Melt the chocolates together in the top half of a double boiler over medium-low heat. Let cool slightly. Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill. In a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy. A third at a time, fold the egg whites into the chocolate mixture. (You may need to whisk, not fold, the first third if the mixture is very thick).

Fold the whipped cream into the mousse. Pour over the dense mousse and smooth the top with a rubber spatula. Chill until set, at least 3 hours or up to 1 day. To turn the pie out of the pan, warm the sides with a torch and remove the walls. Slice with a knife dipped in hot water and serve with warm chocolate sauce, if desired.

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Comments & Reviews

recipe Mmmmmmmud Pie
Averi Kill Devil Hills, NC 03-24-2008
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Sooo good yet very messy!
Rated: 5 stars out of 5

This was just excellent! I made it for Easter and it disapeared fast! Delicious. Anyone who likes chocolate will LOVE this.... However it did take tons of dishes and lots of time to prepare so be ready to clean up a mess!Read more
recipe Mmmmmmmud Pie
Anonymous 12-31-2007
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Taste's very fancy
Rated: 5 stars out of 5

I made this pie for thanksgiving and for xmas this year and all I heard was how good and rich it was and how everyone wants... the recipe. Definitely a winner of a recipe.Read more
recipe Mmmmmmmud Pie
Herman Mockingbird Heights, CA 12-30-2007
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Too many 'm's
Rated: 5 stars out of 5

I've made this recipe many times. It is always a hit. If I'm feeling lazy I leave out the chocolate sauce to finish, but it... really is better with it. My wife, Lilly, describes this as "The most intense chocolate experience I've ever had". It does bring some color to her cheeks as well. I can never remember the number of 'm's in the name when trying to find it here, shame that.Read more
recipe Mmmmmmmud Pie
Dina Morton Grove Ave, IL 03-28-2007
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Ssssssso Good!
Rated: 5 stars out of 5

WOW! Turned out beautifully and extremely delicious. Thanks for the great recipe!
recipe Mmmmmmmud Pie
Anonymous 12-22-2006
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Best Mudd Pie Ever!
Rated: 5 stars out of 5

Best Mudd Pie Ever!
recipe Mmmmmmmud Pie
Annie Anchorage, AK 09-04-2006
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"Like a 5-star Restaurant," said my foodie guest
Rated: 5 stars out of 5

This was aMAZing. I couldn't believe I had made it. It was not too sweet (though I served it straight up, no chocolate... sauce); everyone loved it, and I served it to some very picky gourmet-types. My husband is allergic to nuts, so for the crust I mixed 2 cups oreo crumbs with 4 Tbsp melted butter. Held together perfectly and tasted great. I had never made mousse before (EVER. I was a little nervous), and my first time making the dense chocolate mousse I added the cold egg yolks all at once, and my chocolate seized up -unsalvagable, believe me, I tried- so I tried again adding the yolks a tablespoon at a time, lots of stirring between tablespoons, and the 2nd time it was beautiful. But I could not believe the taste. I never would've imagined myself making something that tasted THAT good. If the recipe title weren't so hard to spell, this recipe would have lots more reviews, I think.Read more