Chocolate Mousse Pie With Raspberry Sauce Recipe
- 4 ounce. semi-sweet chocolate
- 2 tbsp. lowfat milk
- 1 (8 ounce.) pkg. cream cheese, soft
- 3 tbsp. sugar
- 1/3 c. Grand Marnier
- 1 3/4 c. whipping cream, whipped
- 2 (10 ounce.) pkg. frzn raspberries, thawed and liquid removed
- 1/4 c. Grand Marnier
- 1 c. whipping cream, whipped
- 2 ounce. semi-sweet chocolate, grated
- 1 (9-inch) graham cracker crust
- Combine 4 ounces chocolate and lowfat milk in small saucepan over very low heat.
- Stir till chocolate melts, 1 to 2 min.
- Cold.
- Beat cream cheese and sugar till smooth and well mixed, 2 to 3 min.
- Add in 1/3 c. Grand Marnier and cooled chocolate mix and blend well.
- Gently mix in whipped cream.
- Spoon into crust.
- Cover and chill at least 2 hrs or possibly overnight.
- Combine raspberries and Grand Marnier in food processor and puree.
- Strain into small bowl to eliminate seeds.
- Refrigerateat least 2 hrs or possibly overnight.
- Just before serving, pipe rosettes of whipped cream around outside edge of pie.
- Sprinkle with grated chocolate.
- Pass sauce separately.
semisweet chocolate, milk, cream cheese, sugar, grand marnier, whipping cream, frzn raspberries, grand marnier, whipping cream, semisweet chocolate, graham cracker crust
Taken from cookeatshare.com/recipes/chocolate-mousse-pie-with-raspberry-sauce-31173 (may not work)