Latest revision as of 13:23, 16 February 2014

Makes: 42

Active Time: 30 minutes

Total Time: 3 hours 30 minutes

From: http://www.womansday.com/recipefinder/triple-chocolate-mousse-pyramids-121878

Ingredients

Cookie Crust

1 cup(s) all-purpose flour

2/3 cup(s) Dutch-processed unsweetened cocoa powder

1 stick(s) (1/2 cup) butter, softened

1 cup(s) confectioners’ sugar

Yolk from 1 large egg

1/2 teaspoon(s) vanilla extract

Mousse

1 1/2 cup(s) heavy (whipping) cream

1/4 cup(s) granulated sugar

1 teaspoon(s) vanilla extract

1 bag(s) (11.5 oz) milk-chocolate chips

4 large eggs

Marble Glaze

1/2 ounce(s) semisweet baking chocolate, very finely chopped

8 ounce(s) white baking chocolate

2 tablespoon(s) solid vegetable shortening

Directions

Step 1

Heat oven to 350°F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend about 2 in. above ends of pan.

Step 2

Crust: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners' sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack.

Step 3

Mousse: While crust bakes, stir cream, sugar and vanilla in a 1-qt microwave-safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust.

Step 4

Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft).

Step 5

Glaze: Meanwhile seal semisweet chocolate in a small, sturdy, ziptop bag. Place in a small bowl of hot tap water. Let sit, squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth.

Step 6

Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip tip off 1 corner and pipe thin lines and squiggles over white chocolate. Draw a wooden pick through semisweet chocolate to marbleize. Refrigerate uncovered 2 hours until Glaze hardens.

Step 7

Holding foil ends, lift to a cutting board. With a knife dipped in warm water, and using a gentle sawing motion, carefully cut crosswise in 6 strips. Cut each strip in 7 triangles. Refrigerate.