This delicious Chocolate Mousse Pie recipe is one not to be missed!
Ingredients (serves 12)
- BASE
- 12 choc chip cookies
- 1 tablespoon (15g) margarine or butter melted
- ¾ teaspoon skim milk
- cooking spray
- FILLING
- 24 squares (100g) dark cooking chocolate
- 1 x 375ml can CHILLED evaporated light milk
- ½ teaspoon vanilla essence
- 2 tablespoons gelatine
- ¼ cup boiling water
- 2 x Jarrah Choc O Lait® sachets
Method
- Before starting make sure your evaporated milk is CHILLED. Place chilled canned milk into freezer for 1 hour before making filling.
- To make base: In a food processor crumble biscuits. Add melted margarine and milk, process until combined. Coat a pie plate with cooking spray then spread biscuit mixture over base, pressing firmly. Refrigerate.
- To make filling: In a small ceramic bowl melt chocolate in microwave on high temperature for one minute. Leave to sit in microwave while you prepare other ingredients. Make sure evaporated milk is very cold.
- In a large mixing bowl beat chilled milk and vanilla essence until really thick, using an electric beater. Add melted chocolate and blend well.
- Dissolve gelatine completely in boiling water then add Jarrah sachets, mix well. Pour mixture into milk, beat continuously until well combined. Pour mixture over biscuit base, refrigerate until set.
Notes
VARIATION: To make chocolate mousse, omit base and reduce gelatine down to 1½ tablespoons
RECIPE FROM: SYMPLY TOO GOOD TO BE TRUE BOOK 4
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