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12 oz dark chocolate - 60-70% cocoa - broken into pieces 336 g
3/4 cup boiling water 375 mL
8 large eggs, separated 8
5 tbsp Grand Marnier liqueur 75 mL
2/3 cup sugar 160 mL
1 cup heavy cream 250 mL
1 tbsp sugar 15 mL
Butter a 9-in/23-cm pie pan.
Place the chocolate in the food processor and blend until reduced to a powder. Add the boiling water and blend until smooth. Then add the egg yolks, the liqueur and the sugar. Blend until well combined.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the chocolate mixture into the egg whites.
Pour the mousse into the prepared pie pan. Open freeze until solid (6 hours at least), then wrap in cling film.
A few hours before serving, whip the cream with the sugar until soft peaks form. Decorate the edge of the pie with the cream. Return the pie to freezer until ready to serve.
Chef's Note
The pie, without the garnish, can be prepared 1 week before the party...
3/4 cup boiling water 375 mL
8 large eggs, separated 8
5 tbsp Grand Marnier liqueur 75 mL
2/3 cup sugar 160 mL
1 cup heavy cream 250 mL
1 tbsp sugar 15 mL
Butter a 9-in/23-cm pie pan.
Place the chocolate in the food processor and blend until reduced to a powder. Add the boiling water and blend until smooth. Then add the egg yolks, the liqueur and the sugar. Blend until well combined.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the chocolate mixture into the egg whites.
Pour the mousse into the prepared pie pan. Open freeze until solid (6 hours at least), then wrap in cling film.
A few hours before serving, whip the cream with the sugar until soft peaks form. Decorate the edge of the pie with the cream. Return the pie to freezer until ready to serve.
Chef's Note
The pie, without the garnish, can be prepared 1 week before the party...
