Mocha Mousse Pie

From Glorious Chocolate, page 160

Make the Brownie Crust

8 tablespoons (1 stick) unsalted butter
1/4 cup packed light brown sugar
1/4 cup granulated sugar
9 ounces bittersweet chocolate, broken into pieces
1 ounce unsweetened chocolate
2 large eggs
1.5 teaspoons vanilla extract
1.2 cup all purpose flour
1/8 teaspoon salt
1 cup pecans

1/4 cup water
2 teaspoons instant espresso coffee powder

Position a rack in the center of the oven and preheat to 350F. Line an 8 inch round baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter the bottom and sides of the foil lined pan.

Dissolve the coffee powder in the water.

In a medium saucepan, combine the butter and sugars. Over medium heat, stir them with a wooden spoon for 4 to 6 minutes or until the butter is melted. Put the chocolates in a food processor fitted with the metal chopping blade and process for 15 to 20 seconds or until finely chopped. Add the hot butter-sugar mixture and process for 15 to 20 seconds or until smooth, scraping down the sides of the work bowl as necessary. Add the eggs, vanilla, water/coffee mixture and process for 10 to 15 seconds or until combined. Add the flour and salt and process for 5 to 7 seconds, until just combined, scraping down the work bowl if needed. Add the pecans and pulse 10 times to incorporate them into the mixture and to chop them slightly.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the brownies for 25 to 30 minuytes or until a cake tester or toothpick inserted 2 inches away from the center comes out slightly moist. Do not overbake.

Cool the brownies in the pan on a wire rack for 30 minutes. Invert the brownies onto a large place and gently peel off the foil. Trim the top of the brownies flat, cut the brownie into a large circle that fits into the bottom of a pie pan.

Make the Mousse

10 ounces bittersweet chocolate, coarsely chopped
4 tablespoons (1/2) stick unsalted butter, cut into tablespoons
3 humbo eggs, at room temperature, separated
2 tablespoons granulated sugar
1.5 teaspoons vanilla extract
1 cup heavy whipping cream
1 teaspoon instand espresso coffee powder
1 tablespoon coffee liqueur.

Dissolve the coffee powder in the coffee liqueur.

In a heatproof bowl over a saucepan of hot, not simmering water, melt the chocolate with the butter, stirring occasionally until smooth. Remove the saucepan from the heat, keeping the bowl over the pan of hot water.

In a small bowl, whisk together the eggs yolks and sugar until smooth. Stir inthe vanilla and the coffee liqueur mixture.

In a large grease free bowl (copper is best) using a hand held electric mixer set at low speed, beat the egg whites until frothy. Increase the speed to medium high and continue toobeat the whites until they form stiff, shiny peaks.

Remove the bowl from the pan of hot water. Stir the egg yolk mixture into the chocolate mixture until well combined.

With a large rubber spatula, fold one third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites.

In a chilled medium bowl, using a hand-held electric mixer set a medium- high speed, whip the cream until soft peaks start to form when the beaters are lifted. Do not overbeat the cream. Using a large rubber spatula, fold the whipped cream into the chocolate mixture. A few white streaks may remain.

Spread the mousse over the brownie crust. Return the pie to the freezer for 15 minutes or until firm enough to slice.

Make the Garnish

1/2 cup heavy whipping cream, chilled 2 teaspoons confectioners sugar 1 teaspoon coffee-flavored liquer Chocolate curls

In a chilled small bowl, using a hand-held electric mixer set a medium-high speed, whip together the cream, sugar, and coffed liqueur until soft peaks form. Store the whipped cream in an airtight container in the refrigerator until ready to serve the pie. Store the pie in an airtight container in the refrigerator, too. Let the pie stand for a few minutes at room temperature before serving. With a pastry bag fitted with a star tip (such as Ateco #4) and filled with the flavored whipped cream, decorate the top of the pie and sprinkle with chocolate curls, if desired. Or serve each wedge with a dollop of whipped cream.