Step-by-Step Guide to Make Gordon Ramsay Chocolate Mousse Pie With Peanut Butter Cookie Crust

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chocolate mousse pie with peanut butter cookie crust. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chocolate Mousse Pie With Peanut Butter Cookie Crust is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chocolate Mousse Pie With Peanut Butter Cookie Crust is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook chocolate mousse pie with peanut butter cookie crust using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chocolate Mousse Pie With Peanut Butter Cookie Crust:

1. Get 1 FOR CRUST
2. Get 24 Nutter Butter Peanut Butter Sandwich Cookies
3. Prepare 5 tbsp melted butter
4. Prepare 1 FOR MOUSSE FILLING
5. Make ready 12 oz semi sweet chocolate, chopped
6. Get 3 cup chilled heavy cream
7. Prepare 1/4 cup powdered sugar
8. Get 1 pinch salt
9. Prepare 1 tsp vanilla extract
10. Get 1 FOR TOPPING
11. Get 3/4 cup chilled heavy cream
12. Prepare 2 tbsp powdered sugar
13. Get 1/2 tsp vanilla extract
14. Take 3 tbsp shaved chocolate for garnish

Steps to make Chocolate Mousse Pie With Peanut Butter Cookie Crust:

1. TO MAKE CRUST
2. combine crushed cookies( I used the food processor to crush and finely chop ) and combine with melted butter, press into 9 inche pie pan. Freeze while preparing filling
3. TO MAKE CHOCOLATE MOUSSE FILLING
4. Combine chocolate, vanilla and salt in food processor bowl. Heat 1cup of cream in small saucepan just until simmering, with food processor running pour cream through feed tube and mix until smooth. Cool to room temperature
5. In a large chilled bowl whip remaining 2 cups cream with the 1/4 cup powdered sugar until it forms stiff peaks, fold cooled chocolate mixture into whipped cream until it is well blended. Spoon into pie crust. Chill at least 2 hours or overnight.
6. Before serving make topping. Beat the 3/4 cup heavy cream with the 2 tablespoons powdered sugar until thick, add vanilla and beat until stiff. Spread on top of mousse filling and garnish with chocolate shavings.

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