Come Over To The Dark Side Towering Chocolate Mousse Pie

Is there anyone out there that doesn't love chocolate? If yes, then I'm sorry to say that we can't be friends anymore. Ha...I'm kidding. But surely by now you know that I love baking desserts. And chocolate is always at the top of my list. So when the the recent issue of Food Network Magazine was delivered to my door, I was thrilled. The entire magazine is devoted to chocolate. Be still my heart.

Every page is full of chocolate information, recipes and chocolate merchandise. For example: wouldn't you love to carry your M&M's in this fabulous Kate Spade Chacha Chocolate Clutch?  It's only a mere $375. If you buy it for me, we'll be friends forever and ever.

Ingredients:
1 sheet refrigerated pie crust dough
2 cups semisweet chocolate chips, plus more for topping (I used chocolate curls instead)
1/2 cup whole milk
1 tablespoon Kahlua
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 quart heavy cream

Directions:
1. Preheat the oven to 350 degrees. Line a 9-inch pie plate with the pie crust dough; crimp the edges as desired. Prick holes in the bottom of the pie shell. Bake in the oven 11 minutes, or until golden brown. Let cool.

2. Combine the chocolate chips, milk and Kahlua in a medium saucepan over medium-low heat. Cook, stirring until smooth, about 1 minute. Mix in the vanilla extract. Let the chocolate sauce cool.

3. Combine the confectioners' sugar and heavy cream in a mixing bowl. Whip with a mixer to make whipped cream. Gently fold about 1 cup of the whipped cream into the cooled chocolate sauce. Gently fold the remaining whipped cream in tow to three more batches. Pour the mousse mixture into the pie shell. Add chocolate chips to the top of the pie. Cover with plastic wrap and freeze a few hours or overnight.

Adapted from Food Network Magazine.

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