In one of my other chocolate dessert recipes I talked about tempering. By tempering the chocolate I was able to achieve crunchy and glossy chocolate pie crust. Filled with chocolate mousse and topped with raspberries, it could be served up at a dinner party. It's a crowd-pleaser!
Use grease-proof paper for rather than regular paper since it'll easily peel off your chocolate crust once it hardens. Silicone baking moulds work well too.
1 cup fresh raspberries, washed and dried (for decoration)
Line making mould with grease-proof paper
To create the crust, first divide chocolate chips into equal quantities. Melt one batch in a glass bowl over a pot of simmering water, stirring until smooth.
Pour a small scoop of the melted chocolate into the mould. Using a pastry brush, carefully spread the melted chocolate over the bottom and up the sides of liner to coat evenly. Place the mould in the freezer for 30 minutes to harden.
Start making the mousse. Place all the ingredients in a food processor and blend until smooth and creamy. Place mousse in the fridge for 30 minutes to cool.
Start melting the second batch of chocolate chips. Take the mould out of the freezer and add a second coat of melted chocolate to the chocolate crust. Freeze for another 30 minutes.
Remove chocolate pie from the freezer. Remove grease-proof paper and place on a chilled plate.
Using a pastry bag and icing tip, pipe mousse into the chocolate crust as if you were icing a cake.
Before serving top with fresh raspberries and grated dark chocolate. Best to be consumed within 1 day