A while back I went to a port party, hosted by the inimitable Peter Brown. A lovely evening. With gorgeous port, wonderful food, and delicious people. One of the dishes that was brought was an amazing Cinnamon Chocolate Mousse. I had never tasted anything like it. It went perfectly with the port. And I decided then I would have to make it. And make it into a pie.
I only found one recipe online for Cinnamon Chocolate Mousse, and it wasn't a very good recipe. So I found a recipe for Chocolate Mousse Pie and I...messed with it. I don't know, I thought adding cinnamon to each level of the whole would make it more...complete. And I might have been right. Although I don't have a control to test against. But it's so perfectly delicious. A little reminiscent of Mexican Hot Cocoa. But cold. And with lots of air.
Cinnamon Chocolate Mousse Pie *click here for printable version*
adapted from Bon Appetit and smitten kitchen
5 T unsalted butter, melted, plus more for greasing
1-1/2 cups cinnamon graham cracker crumbs (10 cinnamon graham crackers-pulsed in food processor until finely ground)
2 T sugar
1/8 tsp. salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
1-1/2 tsp. ground cinnamon (divided)
1 T + 1-1/2 tsp. unsweetened cocoa powder
Pinch of salt
3-3/4 cups chilled whipping cream
1/4 cup sugar
Preheat oven to 350 F. Lightly butter 9- to 9-1/2 inch pie plate. Stir together all ingredients and press evenly into bottom and up sides of pie plate. Bake 12-15 minutes, until slightly browned, then cool on a rack to room temperature.
Combine chocolate, vanilla, 1 tsp. cinnamon, cocoa powder, and salt in a food processor. Bring 1 cup cream to boil in a heavy small saucepan. With processor running, gradually pour hot cream through the feed tube and process until chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream, 1/2 tsp. cinnamon, and sugar in a large bowl to stiff peaks. Fold into chocolate mixture. Spoon mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Spoon a small portion on each slice of pie as you serve.
TGIP Rating--Cinnamon Chocolate Mousse Pie--So good I wish I had made two.
Next up: Pumpkin muffins. It's time.