Food & Drink

Chocolate mousse-peppermint crunch pie

Chocolate mousse-peppermint crunch pie

1 purchased chocolate crumb crust

1/2 cup coarsely crushed hard peppermint candies, divided

Truffle layer:

6 oz. semi-sweet chocolate, chopped fine or use morsels

1/2 cup heavy whipping cream


1 1/2 cup heavy whipping cream, room temperature

6 oz. semi-sweet chocolate, chopped fine or use morsels

Whipped cream for garnish

Serves 6-8.

Remove wrapping from chocolate crust and place crust on counter top. Truffle layer: Place chocolate in small heat-safe bowl. Heat whipping cream until boiling. Pour over chocolate. Let stand 3-5 minutes, then stir until smooth. Pour truffle layer in bottom of crust. Smooth to level. Reserving 2 tablespoons crushed peppermint candy for garnish, sprinkle remaining crushed peppermint candies over truffle layer. Press down into truffle. Mousse: In a small heat-safe bowl, melt chocolate stirring until smooth. In a large mixing bowl, beat whipping cream until firm medium peaks hold. Add melted chocolate to whipped cream, and blend in well, until no streaks of whipping cream remain. Spoon into crust over truffle/peppermint layer. Cover pie. Place in refrigerator to chill for at least 4 hours or up to 2 days ahead of serving. Cut into wedges. Serve each wedge, garnished with a dollop of whipped cream and a sprinkling or crushed peppermint candy.