Chocolate mousse. Fluffy marshmallow. In a Pie.
Where have you been all my life?
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 Living, Belle, 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
200g chocolate biscuits
1/2 cup ground hazelnuts or ground almonds
100g butter, melted
2 tsp powdered gelatine
1/2 cup boiling water
1/4 cup Dutch cocoa
300ml thickened cream
1/4 cup caster sugar
1 cup sugar
1/2 cup water
1 tblsp powdered gelatine
1/4 cup boiling water
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!