Today is National Junk Food Day. After all these months of quarantine lock-down with limited dining options (sorry, McDonald’s but in my book you are the king of Junk Foods), the last thing I want right now is more junk food. If you live most anywhere in California, you know what I’m talking about. We are right back to square one. No more dining in, unless you are talking dining at home. Okay, so there is the option of patio dining or parking lot seating. But when it’s a hundred degrees outside, that’s not really an option, is it?
So just what is junk food? When you get down to it, junk food is the ultimate non-healthy, forget the diet, who’s counting calories indulgence. As long as we are going to throw all sense of caution out the window, why not really make it count? What could be more daring than a rich, sinfully deadly chocolate dessert? Oh yeah! Welcome to my idea of the ultimate Junk Food – Chocolate!
Death by Chocolate Mousse Pie
Chocolate Cookie Crust
1 package Oreo Cookies
1/2 cup Butter, enough to hold crumbs together
Heat oven to 350 degrees. Spray well a 9-inch springform pan with nonstick cooking spray.
In a food processor, pulse the Oreo Cookies until a fine crumb forms. Melt the butter in a glass measuring cup with a pour spout. Slowly add the butter until the cookie crumbs hold together. Empty crumbs into the prepared pan. Press the crumbs evenly onto the bottom and all the way up the sides. Bake for 5 minutes. Cool on rack.
Chocolate Mousse Filling
12 oz Semisweet Chocolate
1 teaspoon Vanilla Extract
Pinch Kosher Salt
3 cups Heavy Cream, divided
1/4 cup sugar
Chocolate Curls or Shavings (optional)
Finely chop the chocolate, place in the bowl of a food processor fitted with a mixing blade. Combine chocolate with vanilla extract, and salt. Bring one cup of the cream to a boil in a small saucepan.With food processor running, pour hot cream in a steady stream through the feed tube, processing until chocolate is melted and smooth. Cool in a large bowl, stirring occasionally to prevent skin from forming on top.
In the bowl of a standing mixer fitted with a whisk attachment, whip remaining two cups heavy cream to soft peaks. Add sugar and whip again until stiff peaks form. Gently fold whipped cream into chocolate mixture until combined; pour into baked crust. Smooth top and refrigerate until set, about 6 hours.
When ready to serve, remove sides of the springform pan, place mousse pie on a footed cake plate for a dramatic presentation. Garnish with chocolate curls or shavings. Slice and serve.