I hope you all had a wonderful Christmas! I had a great day and I can't believe it's over! I love the whole Christmas season and I'm always so sad when it's over!
On Christmas Eve my family and I did some baking, went to church in the evening, and watched our favorite Christmas movie, A Christmas Story.
Then on Christmas day we had amazing eggnog pancakes and Christmas coffee for breakfast, opened our presents, and then all my grandparents came over for dinner. I always make the dessert for all of our family's holiday meals. This Christmas I made a chocolate mousse pie, which turned out amazing. It was probably one of my favorite things I have made. It was really easy to make (you don't have to bake the filling!), and it was so creamy and light!
Here is my recipe:
8 oz softened cream cheese
2 cups heavy cream
1/2 cup cocoa powder
1 cup powdered sugar
a pinch of salt
1 1/4 teaspoons vanilla
Beat the cream cheese, a 1/2 cup of the heavy cream, and the cocoa powder in a large bowl until it's smooth. Add the powdered sugar, vanilla, and salt to the bowl and again beat until it's smooth. In a medium bowl, beath the other 1 1/2 cups of heavy cream until it becomes fluffy like whipped cream. This takes several minutes but keep going until it's fluffy (you don't want it to be too liquidy or the pie won't be the right consistency). Fold the cream into the chocolate cream cheese mixture in the large bowl.
You can buy a pie crust from the grocery store, but I like to make it myself.
Here is my pie crust recipe I like to use:
1 1/4 cups cold all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick unsalted butter, cold and cut into small cubes
1/2 teaspoon white vinegar
About 1/4-1/2 cup cold water
Mix the flour, sugar, and salt in a large bowl. Then, using a pastry blender, cut in the butter until it is the size of peas. Combine the water and white vinegar and drizzle about a teaspoon at a time over the mixture. Fold the dough together until it sticks together. Make the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 45 minutes. Roll it out to about 12 inches wide and place it in a 9 or 9 1/2 inch greased pie dish. Bake for 8-10 minutes at 425 degrees or until golden and flaky.
Allow the crust to cool completely before putting the mousse in it. Then put the pie in the refrigerator for at least a couple hours before serving it so it will all be cool.
I served the pie with a dollop of whipped cream and raspberries. I really liked how the chocolate and raspberries complemented each other. Strawberries would be good too!
Got my chocolate mousse pie recipe from busycooks.com and my pie crust recipe from Virginia's DISTINCTION magazine vol. 20.
Some of my favorite things I got for Christmas this year...
a few J.Crew sweaters, some pretty new earrings, and pajama pants!
What did y'all get for Christmas?
HAPPY HOLIDAYS!
xoxoxo
Katie
