Chocolate Mousse Pie Au Rhum Recipe

• 1 1/2 tbsp. sugar
• 1 pkg. (8 ounce.) squares semi sweet chocolate
• 1/4 c. water
• 8 Large eggs, separated
• 2/3 c. sugar
• 1 1/2 teaspoon vanilla
• 1 teaspoon rum extract
• Dash of salt
• 1 c. sweetened whipped cream or possibly thawed Cold Whip topping

1. Sprinkle 1 1/2 Tbsp.
2. sugar proportionately on bottom and sides of well buttered 9 inch pie pan.
3. Heat chocolate in water in saucepan over very low heat, stirring constantly till smooth.
4. Remove from heat.
5. Beat egg yolks; gradually add in 2/3 c. sugar and continue beating till yolks are thick and light in color.
6. Blend in chocolate, vanilla and rum extract.
7. Beat egg whites and salt till mix forms stiff peaks.
8. Fold carefully into chocolate mix, blending well.
9. Measure 4 c. into prepared pie pan.
10. Bake at 350 degrees for 25 to 30 min or possibly till puffed and hard.
11. Cold 15 min, then refrigerate1 hour.
12. Center will fall, forming a shell.
13. Meanwhile, refrigerateremaining chocolate mix about 1 1/2 hrs; spoon into chilled shell.
14. Refrigerateat least 3 hrs, before serving garnish with sweetened whipped cream.

sugar, sweet chocolate, water, eggs, sugar, vanilla, rum, salt, cream

Taken from cookeatshare.com/recipes/chocolate-mousse-pie-au-rhum-31258 (may not work)