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Gluten Free Extravagant Raspberry Chocolate Mousse Pie

Recipe By: Grace Thatcher
Year Submitted: 2015
Winner Third Place

Ingredients

Crust
7 oz. gluten free “Simplebites” extreme chocolate mini cookies by Pamelas
6 T. butter
1 3/4 oz. milk chocolate
7 1/2 T. sugar
1 1/2 t. vanilla

Raspberry puree
2 twelve oz packages frozen unsweetened raspberries thawed

Raspberry base
1 3/4 C. raspberry puree (see above)
3/4 C. sugar
1 1/2 t. vanilla paste
1 1/2 t. lemon juice

Raspbery mousse
1 C. raspberry base (see above)
2 egg yolks
1 t. unflavored gelatin
2 T. water
1/2 C. heavy cream, whipped

Raspberry gelee
3/4 t. unflavored gelatin
1 T. water
3/4 C. raspberry base (see above)

Chocolate ganache
7 oz semi-sweet chocolate
1/2 C. plus 2 T. heavy cream
3 T. light corn syrup
6 T. sugar

Chocolate mousse
6 oz. semisweet chocolate
3/4 C. half and half
2 t. light corn syrup
1/4 C. sugar
3/4 C. heavy cream, whipped
1/2 t. vanilla

Miroir glaze
1 t. unflavored gelatin
2 T. water
1/2 C. sugar
2 T. water
1 T. cocoa powder
1 T. sour cream
1/2 oz. semi-sweet chocolate

Directions

Crust
Crush cookies and put in a large bowl. Add the sugar and mix well. Melt the butter and chocolate together in the microwave on high power for 10 seconds at a time until just melted. Add vanilla and mix well. Pour into crumbs and mix until the crumbs are moist. Press on to the bottom and up the sides of a 10 inch pie pan at a thickness of 3/16 of an inch. Bake at 325 for about 8 minutes.

Raspberry puree
Puree berries in a food processor. Strain out the seeds to make 1 3/4 C. of puree.

Raspberry base
Combine ingredients in a small saucepan over medium heat and cook until sugar is dissolved and set aside.

Raspbery mousse
Bloom gelatin in cold water and set aside for 5 minutes. Into a small saucepan combine raspberry base and egg yolks, stir vigiorously to blend well and bring to a temp of 160 degrees. Remove from heat and add bloomed gelatin, stir to dissolve completely let cool until mixture reads 90 degrees on an instant read thermometer, fold in whipped cream. While cooling slightly, line a 9 inch round pan with cling wrap, pour mixture onto pan and immediately place pan into freezer until mousse is set.

Raspberry gelee
Bloom gelatin in cold water and set aside for 5 minutes. Into a small sauce pan add raspberry base, set over medium heat until mixture is warm. Remove from heat, add gelatin and stir to thorougly blend.Pour gelee over the top of the mousse and return to the freezer.

While gelee and raspberry mousse are in the freezer, assemble other components.

The gelee and raspberry mousse can be prepared ahead of time and frozen until ready to assemble in the crust.

Chocolate ganache
Break chocolate into a mixing bowl and set aside, add cream, corn syrup and sugar to a saucepan, set over medium high heat and bring to a boil. Pour cream mixture over chocolate and stir until chocolate is melted. Pour into baked crust and smooth with spatula.

Take gelee and raspberry mousse from freezer and turn out onto ganache. Place pie in the freezer while preparing chocolate mousse.

Chocolate mousse
Break chocolate into a mixing bowl and set aside, Add half and half and corn syrup to a saucepan, set over medium high heat and bring to a boil. Pour hot mixture over chocolate and stir until chocolate is melted. When cooled to 90 degrees fold whipped cream and vanilla into mixture. Spread mousse on top of gelee/ mousse layer. Place pie in refrigerator.

Miroir glaze
Bloom gelatin in cold water and set aside for 5 minutes. Bring sugar, water and cocoa powder to a boil in a saucepan over high heat. Remove from heat and stir in sour cream and gelatin. Add chocolate and stir until melted, cool for 10 minutes. Pour over top of pie and return to refrigerator. When ready to serve garnish with fresh raspberries and whipped cream if desired. Enjoy!