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Chocolate mousse pie
Chef and owner, The Cutting Board
307 Dewey Avenue, Eureka
Food for thought: The Cutting Board burst onto the national landscape this year when "Live with Regis and Kelly" featured the "Bubba Burger"—aka "The Eureka Burger"—in a hometown grilling competition. The burger placed second, and ever since the restaurant's gone from making a handful of Bubbas to more than 100 per day. We asked James and his wife Marsha for a holiday-themed recipe, and they passed along this dessert, which is another favorite at the Eureka restaurant.
What you'll need:
For the graham cracker crust:
7 whole graham crackers
2 oz. butter, melted
3 tablespoons sugar
For the filling:
3 cups whipping cream
1 cup semisweet chocolate chips
1 giant Symphony bar
2 cups mini marshmallows
1 teaspoon vanilla
How to make it:
Place crackers in food processor and pulse until they become fine crumbs. Mix in the 2 ounces melted butter and the sugar. Mix with a fork and press against sides of a 9-inch pie pan to make a crust.
Combine 1/2 cup whipping cream and the 1 cup chocolate chips in a small bowl placed over a water bath. Set at medium low heat until all the chocolate melts and the cream combines. Let it cool slightly. Once the chocolate cools, pour it into the cracker crust and gently move it around the bottom and slightly up the sides with a spoon. Set aside.
Also over a water bath, combine 1/2 cup whipping cream and 2 cups mini marshmallows in a stainless steel bowl. Set at low heat on the stove. Stir occasionally and let melt. When marshmallows have almost melted, add the Symphony bar (break it into pieces first). Let melt completely. Set aside to cool.
In a smaller mixer, with whip attachment, whip the remaining 2 cups of whipping cream with 1 teaspoon of vanilla. It should be quite stiff.
Fold together the cooled marshmallow mixture and the whipped cream. Pour this into the crust, cover with plastic wrap and put in fridge to set.