Chocolate & Whiskey Mousse Pie
This is aΒ show-stoppingΒ dessert recipe for the Holiday season! Itβs full ofΒ velvety chocolateΒ filling flavored withΒ WhiskeyΒ and topped with fluffy whipped cream.
Chocolate & Whiskey Mousse Pie
Ingredients
Crust:
1 ΒΌ cupΒ graham cracker crumbs
2 tbspΒ sugar
ΒΌ cupΒ butter, melted
Filling:
1 2/3 cupsΒ milk
1 cupΒ 18% cream
1Β block (200g) of Ritter Sport Dark Chocolate, chopped
1Β block (200g) of Ritter Sport Milk Chocolate, chopped
1/3 cupΒ brown sugar
1/3 cupΒ caster (superfine) sugar
ΒΌ cupΒ cornstarch
1/3 cupΒ whisky
4Β egg yolks
Whipped Topping:
2 cupsΒ 18% cream, plus extra
Β½ cupΒ sour cream
Dutch cocoa for dusting
Instructions
Pre-heat oven to 375Β°F
Place graham cracker crumbs, sugar, and butter in a medium-sized bowl. Mix well with a fork and transfer to a 9β pie plate. Press crumbs evenly over bottom and sides of pie plate but not onto rim. Bake for 8 minutes. Remove from oven and cool on wire rack.
Place the milk, cream, and both chocolates in a medium sauce pan over medium heat and cook, stirring, until the mixture just comes to a boil. Remove from heat.
Place the brown sugar, caster sugar, cornstarch, whisky, and egg yolks in a large bowl and whisk to combine. Whisk in the chocolate mixture.
Transfer to a clean sauce pan and cook combined mixture over medium heat until it comes to a boil.
Continue whisking for 1-2 minutes, until thickened.
Set aside to cool slightly.
Pour the chocolate custard into the pie shell and refrigerate for 3 hours or until firm.
Place the extra cream and sour cream in a bowl and whisk until stiff peaks form, spoon on top of pie and dust with cocoa to serve.
