Ingredients
- 1 prepared pie crust
- 2 cups heavy cream
- 4 egg yolks
- 1/4 cup sugar
- 1 tsp vanilla
- 8 oz finely chopped dark chocolate
- 1 cup Diamond of California® Chopped Walnuts
The Steps
- Pre-heat the oven to 350. Roll the pie crust into a pan. Trim and crimp the edges, then use a fork to poke several holes in the bottom of the pie crust. Bake for 25 minutes until crust begins to brown.
- While the crust cooks, Bring ¾ cup cream to a simmer over medium-high heat.
- In a large metal bowl, whisk together the yolk, sugar and vanilla. Slowly pour 1/3 of the heated cream into the egg mixture, whisking constantly. Pour the egg mixture back into the sauce pan and return to heat. Using a wooden spoon stir constantly until mixture thickens and coated the back of the spoon. Remove from heat.
- Melt the chocolate in a large, heat-proof bowl over a double boiler. Place a mesh sieve on top of the bowl, then pour the egg mixture through the sieve using the wooden spoon to press it through slightly. Whisk to combine.
- Beat the remaining cream to stiff peaks, then fold into the chocolate mixture. Fold in ¾ cup chopped walnuts. Press plastic wrap tightly on top of the mousse and refrigerate for at least 1 hour.
- Once chilled, us an ice cream scoop to fill the baked pie crust. Top with reserved walnuts before serving.
