The Best Chocolate Mousse Pie

• 1 (9 inch) pastry shells, baked or (9 inch) chocolate cookie pie crust
• 1 (14 ounce) can condensed milk (not evaporated milk)
• 2/3 cup water
• 1 (3 1/2 ounce) package chocolate pudding mix (not instant)
• 1 ounce unsweetened chocolate square
• 2 cups whipping cream, stiffly whipped

1. In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
2. Cool. Chill thoroughly; stir. Fold in whipped cream.
3. Pour into prepared pastry shell. Chill 4 hours or until set.
4. -----*Note-----.
5. Mousse Pie Garnish.
6. 1 block chocolate, at room temperature.
7. Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
8. You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.

pastry shells, condensed milk, water, chocolate pudding, chocolate square, whipping cream

Taken from www.food.com/recipe/the-best-chocolate-mousse-pie-118338 (may not work)