 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Chocolate Mousse Pie is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
4 ounces semisweet chocolate
2 tablespoons milk
1 8-ounce package cream cheese at room temperature
3 tablespoons sugar
1/3 cup Grand Marnier
1 3/4 cups whipping cream, whipped
1 9-inch graham cracker crust
2 10-ounce packages frozen raspberries, thawed and drained
1/4 cup Grand Marnier
1 cup whipping cream, whipped
2 ounces semisweet chocolate, grated
Combine 4 ounces chocolate and milk in small saucepan over very low heat. Stir until chocolate melts, 1 to 2 minutes. Cool Completely. Beat cream cheese and sugar until smooth and well mixed, 2 to 3 minutes. Add 1/3 cup Grand Marnier and cooled chocolate mixture and blend well. Gently fold in whipped cream. Spoon into crust. Refrigerate at least 2 hours or overnight. Combine raspberries and Grand Marnier in food processor and puree. Strain into small bowl to eliminate seeds. Chill at least 2 hours or overnight. Just before serving, pipe rosettes of whipped cream around the edge of the pie. Sprinkle with grated chocolate. Serve raspberry sauce separately. Makes 6 to 8 servings.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|