Ingredients
450g semisweet chocolate chips
1L, plus 3 tbsps double cream
1 tbsp chocolate creme liqueur
1 tsp vanilla essence
675g icing sugar
1 premade pie shell
Chocolate chips, for topping
Preparation
Step 1
Preheat oven to 176 degrees C.
Step 2
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
Step 3
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons double cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla essence. Mix and let cool.
Step 4
In a mixing bowl combine sugar and .9L double cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Step 5
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.
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