SERVES: 8
CALORIES: 625
*PIE CRUST*
BLITZ wafers to coarse meal (30 seconds) then PULSE butter about 6 times to form rough dough.
165 g chocolate wafers, broken [769 calories]
56 g butter, melted
PRESS dough into 9-inch pie pan (bottom and sides).
BAKE at 325 degrees for about 15 minutes.
COOL on wire rack.
*BROWNIE LAYER*
MICROWAVE at 50% for about 90 seconds, STIR, then COOL.
120 g bittersweet chocolate, chopped fine
42 g butter
12 g oil
1.5 T Dutch cocoa powder
WHISK until smooth.
135 g dark brown sugar
2 eggs
2 t vanilla
1/4 t salt
WHISK all together then ADD to incorporate.
3 T AP flour
POUR into pie shell then BAKE at 325 for about 15 minutes.
COOL on rack for 1 hour.
REFRIGERATE pie for 1 hour.
*TOPPING*
MIX:
60 g chocolate wafers, crushed into large chunks [280 calories]
2 T powdered sugar
1 T Dutch cocoa powder
1/8 t salt
STIR in:
28 g butter
SPREAD on baking sheet and BAKE for 10 minutes at 325.
*MOUSSE*
MICROWAVE chocolate at 50% for about 90 seconds, STIR, and COOL to between 90-100 degrees (about 10 minutes)-SET ASIDE
180 g milk chocolate, chopped fine
WARM 3 T cream to about 110 degrees then WHISK.
2 T Dutch cocoa powder
ADD the following to STAND MIXER.
2 T powdered sugar
**1 cup cream MINUS the 3 T, chilled and divided
1/8 t salt
WHISK cream mixture for 30 seconds on MEDIUM then 30 to 60 seconds on HIGH to get soft peaks.
FOLD 1/3 whipped cream into melted chocolate with a whisk then ADD remaining whipped cream with spatula to GENTLY FOLD.
SPREAD mousse on top of cooled pie, SPREAD cookie topping to top then REFRIGERATE for at least 3 hours or overnight.
SERVE with simple raspberry syrup.