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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: CHOCOLATE MOUSSE PIE

  3. Categories: Pies, Desserts

  4. Yield: 8 servings

  5. --CHERRY CORDIALS--

  6. 13 Maraschino cherries w/ stems

  7. - drained 1/2 c Brandy

  8. 5 oz Semisweet chocolate

  9. --CHOCOLATE CRUST--

  10. 2/3 pk Dark choc. wafers (8 1/2-oz)

  11. 2 tb Butter; melted

  12. --FILLING--

  13. 8 Eggs; separated

  14. Sugar

  15. 2 ts Vanilla

  16. 1/4 ts Salt

  17. 1/2 c Brandy

  18. 10 oz Unsweetened chocolate

  19. 2 oz Semisweet chocolate

  20. 3/4 c Butter; softened

  21. 1/2 c Coffee

  22. 1 1/2 c Whipping cream

  23. 1/2 cup brandy and place in freezer. Melt

  24. 5 ounces

  25. semisweet chocolate over hot water. When cherries are frozen, dry on paper

  26. towel and quickly dip, one at a time, into chocolate, swirling around by

  27. stem until completely covered. Chocolate will harden almost immediately.

  28. Place on waxed-paper- lined rack in refrigerator until ready to use.

  29. To make crust, grind wafers in blender until crumbs are very fine. Combine

  30. melted butter with crumbs and pat onto sides and bottom of buttered 9-inch

  31. 10 minutes. Remove from oven and cool

  32. completely.

  33. Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla,

  34. salt and 1/2 cup brandy in top of double boiler. Place over simmering water

  35. 8 to 10 minutes. Remove from

  36. water and set aside. Melt unsweetened and 2 ounces semisweet chocolate in

  37. top of double boiler over hot water. When melted, remove from water and beat in softened butter, a bit at a time. Gradually beat chocolate into egg

  38. yolk mixture until smooth. Chocolate mixture will congeal and become very

  39. stiff. Beat in coffee. Beat egg whites (at room temperature) into soft

  40. 3 tablespoons sugar until stiff peaks form. Beat

  41. cup of beaten egg whites into chocolate mixture to thin, then carefully

  42. fold in remaining beaten egg whites until thoroughly incorporated. Whip

  43. cream until stiff and gently fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator. Garnish with cherry

  44. cordials. --

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