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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
30 chocolate wafers or chocolate graham cookies |
2 tablespoon(s) butter melted |
1 package(s) unflavored gelatin |
1/2 cup(s) fat free half & half |
1/2 cup(s) sugar divided |
1/3 cup(s) unsweetened cocoa powder |
1 egg lightly beaten |
1 teaspoon(s) vanilla extract |
1/3 cup(s) chocolate, semisweet morsels |
1/3 cup(s) liquid pasteurized egg white |
Directions:
1. For Crust:
2. Preheat oven to 350 degrees F. Process cookies in the food processor. Add melted butter and 1 tablespoon of water. Continue processing until combined. Press crumb mixture into a 9-inch pie plate that has been coated with cooking spray. Bake 9-11 minutes. Remove from oven and cool on a rack.
3. For Mousse:
4. Place 2 tablespoons water in a small bowl. Sprinkle gelatin over water, stir until dissolved. Set aside. Place half & half, 1/4 c of sugar, cocoa powder, egg and vanilla in a small saucepan. Cook, stirring with a whisk, over medium-low heat until thickened - approximately 160 degrees F. Remove from heat. Stir in gelatin mixture and chocolate chips. Chill chocolate mixture to room temperature.
5. Place egg whites in a medium mixing bowl. Beat on high speed with an electric mixer until frothy. Add remaining 1/4 c of sugar. Beat until soft peaks form. Fold egg whites into the cooled chocolate mixture. Pour mousse into pie shell. Refrigerate until mousse is set - about 4 hours. Garnish with strawberries. Slice to serve.
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