Monday, November 1, 2010

Home-lovin' Chocolate mousse marshmallow pie


Chocolate mousse. Fluffy marshmallow. In a Pie.
Where have you been all my life?

Hi! It's your friendly mag hag reporting in again.  I just want to share a recipe I found in a ... home magazine. 
Each month, it's a toss-up between the food mags and the home mags.  While I love to cook and eat, I'm still hopeful that my home will one day be more beautiful, which is why I buy magazines such as Home Beautiful, Real LivingBelle, and House and Garden (and very occasionally, I have to buy a piece of furniture to put them all in). Pretty soon, I'm going to need a new house for the magazines and magazine storage units as well.

Anyway, I came across this amazing chocolate mousse marshmallow pie during my latest reading binge - the picture in the magazine only showed one slice of the pie in the tin, but even that could not hide the height and blinding whiteness of this brilliant creation.  I had never made marshmallow before this, but it was really foolproof.  If only everything else in life was so simple...

Chocolate mousse marshmallow pie
serves 8

Ingredients
Biscuit base:
200g chocolate biscuits
1/2 cup ground hazelnuts or ground almonds
100g butter, melted

Mousse:
2 tsp powdered gelatine
1/2 cup boiling water
1/4 cup Dutch cocoa
300ml thickened cream
1/4 cup caster sugar

Marshmallow:
1 cup sugar
1/2 cup water
1 tblsp powdered gelatine
1/4 cup boiling water

Method
1. To make the base: grease a 24cm springform tin or deep pie plate. Put biscuits and ground hazelnuts or almonds in the bowl of a food processor and process until it forms crumbs.  Add butter and mix until combined.  Tip mixture into the prepared tin.  Use the flat bottom of a straight-sided glass to press into the base and up the sides. Refrigerate the base for 30 minutes.
2.  To make the mousse: sprinkle the gelatine over boiling water and stir until dissolved.  Stir in the cocoa until dissolved, then cool in the fridge for 15 minutes.  Put cream and sugar into a small bowl and beat with an electric mixer until the cream begins to thicken.  Pour in the gelatine mixture and beat until soft peaks form.  Spread over the biscuit base and smooth the surface. Refrigerate for 30 minutes.
3.  To make the marshmallow: beat sugar and water with an electric mixer for 5 minutes.  Sprinkle gelatine over boiling water and stir until dissolved. Pour into sugar mixture and beat for 10 minutes until it forms a thick, dollopy consistency and is white in colour.  Spread over mousse and refrigerate overnight to set.
4.  To serve, remove the pie from the tin and slice.
recipe adapted from Australian Home Beautiful (November 2010)

So, 200g of chocolate biscuits is equivalent to 21 Arnott's Chocolate Ripple biscuits.  The biscuits are ground up in a food processor with almond meal, then melted butter is added. Use a glass to press the base into the tin.

Lovely soft chocolate mousse.  Pillowy white marshmallow.

That's all there is to it. Brilliant!


You really don't want to fancify it too much!

31 comments:

  1. I like things that are foolproof. Especially when they involve chocolate mousse. This looks glorious.

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  2. Mag hag. Love it! the last time I attempted marshmallow was way back in 1989 and it went horribly wrong. Even the dog wouldn't eat it

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  3. awwww man!!that looks divine!!! ... look how fluffy that marshmallow is! and that velvety chocolate mousse!! yum!!!

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  4. Oh my Bel, that looks DIVINE! And I am a trash mag hag! :P

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  5. Looks like something I need now... since I am working.... and most colleagues are away on long weekend! BAh!

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  6. This looks really easy to make and I love the Choc Ripple base, Choc Ripple FTW!

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  7. The layers are so perfect and contrasting that it almost looks fake! Deliciously fake. Love how the layers are a nice spectrum of texture too, very scientific :D

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  8. The first picture just took my breath away! Remember next time you bake something like this - give me a call otherwise, it's just plain rude! :)

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  9. Oooooh I'm wanting some now. Thanks for sharing, I'll have to make this very soon.

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  10. What a lovely and fabulously easy pie!! yum!

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  11. I can see this pie becoming a fast family favorite. Looks so good!
    Thanks for a new dessert to try tonight.

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  12. Looks gorgeous Bel! So many layers of goodness!

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  13. Not only do I love an easy recipe but I LOVE all those ingredients! Bookmarked!

    Great blog; happy I found ya!

    Mary xo
    Delightful Bitefuls

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  14. omg that is heaven on a plate right there!

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  15. drool factor 10!! It has biscuits, mousse and meringue! I'm totally sold!!

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  16. This looks absolutely to die for!!! Mmmm can I invite myself over? =p

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  17. That looks magnificent! I love the layers of chocolate topped in a cloud of marshmallow.

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  18. OMG how good does that look? I'd like to be locked in a room with that!

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  19. Such brilliant definition between the colours of each layer - and each layer a sin in itself - yummmm.

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  20. Wow. That is gorgeous! No wonder you had to make it. :D

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  21. How good does that chocolate mousse cake look? Absolutely awesome. I'd love to chow down on a big plate of that!

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  22. ARRRRRGGGGGGGHHHH i failed!!! when i put the cooled gelatine mixture into the cream it went all gluggy and separated :( what did i do wrong??

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  23. hi KelliesKreations - oh, it's a shame the cream separated. Make sure the gelatine is dissolved in the water, then cooled, before adding to the cream. And also ensure that thickened cream is used, as it already has gelatine in it that will help the additional gelatine get incorporated. Hope you try the recipe again with success - it's worth it!

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  24. The cooled gelatine mixture also turned the cream gluggy for me too.

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  25. hi Madeline - that's disappointing. I looked up why the cream might turn gluggy - maybe ensure that the gelatine mixture is not too cold before adding to the cream (cool but not cold, not straight from the fridge). That way, if the cream and gelatine are about the same temperature, they may almalgamate better. Good luck.

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