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Chocolate Mousse Pie I (P, KLP, TNT)
Source: Penina
Serves: 8 or more

8 ounces semisweet chocolate
1/4 cup water
8 eggs, separated
1-1/2 teaspoons vanilla
2/3 cup sugar

Heat chocolate and water over very low heat, keep stirring until smooth. Stir in BEATEN egg yolks. Add vanilla.

Beat egg whites in large mixing bowl until foamy. Gradually add sugar until stiff.

Add a little egg white mixture to chocolate, to lighten. Then fold chocolate into remaining whites.

Pour 4 cups into greased 9" pie pan which has been sprinkled with sugar. Refrigerate the rest of the mousse.

Bake at 350°F for 25 minutes, until set. This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate overnight.

This is our family's all-time favorite Pesach dessert, for the Seder or ANY TIME. It's actually too wonderful to save for one week a year.

Poster's Notes:
I used a deep pie pan. There would be too much batter for a regular-sized pan. I would think you could also use a small springform pan - 8" or so. You could also decorate it with nuts or whipped cream or whatever to make it even fancier.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 268 Calories; 13g Fat (40.7% calories from fat); 7g Protein; 35g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 59mg Sodium.
Exchanges: 1 Lean Meat; 2 Fat; 2-1/2 Other Carbohydrates