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Chocolate Mousse Pie
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1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust or pastry shell , baked (9 inches)
In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until
chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in
whipped cream; pour into crust. Refrigerate for at least 3 hours. Refrigerate
leftovers.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |