Candy Cane Fudge Part 2: X-Mousse

Now, that is a Candy Cane pie. So simple. So good. Everybody agrees (at least at my house). Rich, chocolate-y mousse. Peppermint bite. Airy marshmallows. Yum. I used this recipe and this one. Sort of a recipe mashup. With my own alterations for taste, etc.

Here's the recipe:


Candy Cane X-Mousse Pie *click here for printable version*

30 chocolate cookies (such as oreos, with filling) crushed
1/2 c. butter, melted
12 oz. semisweet chocolate, finely chopped
1 tsp. vanilla
pinch of salt
3-3/4 c. chilled whipping cream, divided
1/4 c. powdered sugar
1 c. mini marshmallows
1 c. candy canes or peppermint candy, finely crushed (plus more for sprinkling)

Combine crushed cookies and melted butter. Press into 9 inch pie plate. Bake at 350 degrees for 10 minutes. Set aside to cool.

Combine chocolate, vanilla, and salt in food processor. Bring 1 c. whipping cream to a boil. With food processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally.


Beat 2 c. whipping cream and sugar to stiff peaks. Fold into chocolate mixture along with marshmallows and crushed candy canes. Pour mousse into prepared crust. Chill until set (about 6 hours).


Beat 3/4 c. whipping cream to firm peaks. Pipe rosettes around edge of pie. Sprinkle crushed candy canes over whole pie for garnish.

Happy St. Stephen's Day!

Pie Rating--Candy Cane X-Mousse--X-MAS KEEPER

P. to the S. Re: the crust, in Part 1 I took the cookie fillings out. Clearly, I haven't made enough chocolate cookie crusts in my time. I didn't know that you leave the fillings in. It was fine, but totally unnecessary.


Next up: I set out in early September (week 36 of 52) to make a pie a week through the end of the year. This was pie number 17. Mission accomplished. BUT, in the next few days, I'll post news about this blog! I know, too much excitement, try to control yourselves.