Crust |
|
|---|---|
| 3 c | Chocolate Wafer Crumbs |
| 1/2 c | Unsalter Butter, melted |
Combine crumbs and butter.
Press on to bottom and up the sides of a 10 inch springform pan.
Refrigerate 30 minutes.
Chocolate Leaves |
|
|---|---|
| 8 oz | Semi Sweet Chocolate |
| 1 T | Vegetable shortening |
| Camellia or other Waxy Leaves | |
Melt chocolate and shortening in the top of a double boiler.
Using a spoon, generously coat the UNDERSIDE of leaves.
Chill or freeze until firm.
Filling |
|
|---|---|
| 1 lb | Semi Sweet Chocolate |
| 2 | Eggs |
| 4 | Egg Yolks |
| 2 c | Whipping Cream |
| 6 T | Powdered Sugar |
| 4 | Egg Whites, at room temperature |
| 2 c | Whipping Cream |
Soften chocolate in the top of a double boiler over simmering water.
Let cool to lukewarm.
Add whole eggs and mix well.
Add yolks and mix until thoroughly combined.
Whip cream with powdered sugar until stiff but not dry.
Stir a little cream and whites into chocolate mixture to lighten.
Fold in remaining cream and whites until completely incorporated.
Turn into crust and chill for at least 6 hours.
Loosen up crust on all sides using a sharp knife and remove from pan.
Spread all but about 1/2 c cream over top of mousse.
Pipe remaining cream into rosettes in center of pie.
Seperate chocolate from leaves, starting at stem end of leaf.
Arrange in overlapping pattern around rosettes.
Cut pie into wedges with VERY sharp knife.