Enchanted Forest Christmas Pie
This easy chocolate mousse pie is topped with chocolate curls for an enchanted forest that is PERFECT for the magic of the holidays!
Equipment
- pastry scraper
Ingredients
- 1 cup semi-sweet chocolate chips
- 16 oz heavy whipping cream
- 8 marshmallows
- pre-made gram cracker or oreo crust
- 4 4.4 oz white chocolate bars i used Lindt
- green food coloring
Instructions
Make The Chocolate Mousse Pie:
- Start by heating up the chocolate and marshmallows in a double bubbler. I do this by filling a large pot with about 2 inches of water and heating on medium heat. Once the water is warm, I place a smaller pot inside of the larger pot (so the bottom is touching the warm water) and fill it with the semi-sweet chocolate chips and marshmallows.
- Heat the semi-sweet chocolate chips and marshmallows, stirring frequently, until fully melted. You may need to add a few tbsp of heavy cream to the pot to prevent sticking of the chocolate.
- Once melted, remove from the heat.
- In a large bowl, pour in the heavy whipping cream. Using an electric hand mixer, mix the heavy cream on medium/high until stiff peaks form. This usually takes between 3-5 minutes.
- Fold the chocolate into the whipped cream until fully combined. Pour the mixture into the pie crust, place the lid on it and refrigerate.
To Make The White Chocolate Curls:
- Pre-heat the oven to 200 degrees.
- Break the white chocolate into squares, and place them in a glass oven-safe bowl. Place the bowl in the oven and heat until the chocolate has melted. This usually takes about 10 minutes, stirring once.
- Once melted, add about 20 drops of green food coloring and mix. Pour the melted chocolate over a large flat baking sheet, and using a flat pastry scraper, spread the mixture as thinly as possible over the sheet. You want it to be thin enough, but not see through.
- Place the baking sheet in the refrigerator for 5 minutes. Press your finger moderately onto the chocolate: if you make an indent, continue to refrigerate until you can press your finger onto the chocolate and there is no imprint. Remove the baking sheet from the fridge.
- Holding your pastry scraper at a 45 degree angle, press down on the chocolate and push in one direction. If the chocolate is too soft, it will not curl. If it is too hard, it will splinter. See the 'TIPS' section below the recipe to see what to do if either of these things happens.
- To get 'tree' shapes, keep one end of the scraper in one spot, and push the rest of the scraper in a half circle motion. See images above for reference.
- Once you have enough chocolate curls made, place them in the refrigerator for at least 10 minutes before sticking them into the mousse pie.
- Once the spirals are placed in the mousse pie, you have the option of sprinkling confectioners sugar over the top for a 'snow' look!
Notes
TIPS:
- If the white chocolate is too hard/cold, place the baking sheet back in the oven for 30 second intervals until the desired softness.
- If the white chocolate is too soft/warm, place the baking sheet back in the refrigerator for 2 minutes, then re-check.
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