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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Mousse and Praline Pie Recipe

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This recipe for Chocolate Mousse and Praline Pie is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup butter
1/4 cup light brown sugar
2 T water
1 T cornstarch
2/3 cup coarsely chopped pecans
8 inch packaged crump crust

Chocolate Mousse filling:
1 tsp unflavored gelatin
1 T cold water
2 T boiling water
1/2 cup sugar
1/4 cup cocoa
1/4 cup (1/2 pt) cold whipping cream
1 tsp vanilla extract
Directions:
Directions:
In microwave safe bowl, melt butter. Add brown sugar, water and cornstarch; stir with wire whisk until smooth. Microwave on high 1 min or until mixture comes to full boil. Stir in chopped pecans; spread mixture on bottom of crust. Place in freezer while preparing filing. Chocolate Mousse filling: In mall cup, sprinkle gelatin over cold water; let stand 1 min to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 min. Meanwhile, in small mixer bowl, stir together sugar and cocoa; add whipping bream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat just until well blended. carefully spread filling over pecan layer. Cover; refrigerate 3 to 4 hours. Garnish with pecan halves.

 

 

 

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