Chocolate Crunch Mousse Pie

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Chocolate Crunch Mousse Pie

I was very much looking forward to this pie.  It is one of those delicious items, you simply enjoy, and don’t worry about calories.  It is pure pleasure and fun.  This means, something is going to surprise me, in the recipe.

This mousse did not work out, the way I thought it would. This is one of those mistakes that I love, if it really was a mistake. I was working from memory of a mousse, I made, some time ago. I remembered it had cream cheese, whipped topping and chocolate for the ingredients. It came out creamy chocolate and was in a chocolate crust.

This was right before Passover and it was the last day, I could do anything with prohibited Passover foods.

There was no way I could make a crust without flour or chocolate cookie crumbs so I got a ready made graham cracker crust. I was thinking of pouring some chocolate syrup on the surface of the crust but no chocolate syrup. One has to be very clever or a magician to work when the kitchen is in limbo. I prefer to think that one has to be very clever.

The best part was I got rid of the crust. No, that was the second best part. The first was eating some of the filling. This is the best filling, I can imagine, at the moment. It was a creamy mousse filled with small chunks of chocolate. Where did those chunks come from? Actually, this was a surprise to me. I melted the chocolate chips and they were fully melted into one smooth cream. When, I put them into the mousse mixture, they immediately turned in to chunks. The only rationale, I can find is that the whipped topping had been frozen but sitting out, for an hour. Maybe, it was still cold and when the two met, the lumped together to make these crunchy bites filled with chocolate flavor. I, probably will not be able to recreate this but I hope I can. This is superior to the smooth filling which I also love.

Here is the recipe. If you try it, please tell me what happens to your chocolate.

Ingredients

1 8 ounce container of whipped topping (I used the ready made which is unusual for me.)

1 8 ounce container of Tofutti whipped cream cheese

1/3 cup sugar

1 cup Tofutti sour cream

1 teaspoon almond extract (If I could have located it, I would have used my mocha extract rather than almond.)

2 cups chocolate chips

1/2 cup chocolate sprinkles

1 graham cracker crumb crust

Method:

In a large bowl, using a mixer, beat the cream cheese until smooth.

Add the sugar, sour cream and almond extract.

Continue to beat with mixer until all the ingredients are well combined.

Add the whipped topping and blend it in, by hand.

Melt chocolate chips in a microwave. If you prefer, use a double boiler to melt them. You know me, I use my microwave, every chance I can.

Add the melted chocolate to the mousse mixture and blend it in. If you are fortunate, you will get those scrumptious chocolate chunks.

Scoop the mixture into the pie crust.

Use a fork, a decorating piece or anything and make ridges in the mousse.

Top with chocolate sprinkles or decoration of choice.

Refrigerate.