Dessert: Chocolate Mousse Pie
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Published in ArcaMax Chef
12 ounces semisweet chocolate chips
1 and 1/2 cups whipping cream
2 tsp. vanilla
1/3 cup powdered sugar
1 9-inch chocolate piecrust
Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving.
The Skinny: Use low fat chocolate whipping cream and your favorite sugar substitute.
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