More Chocolate Recipes! Cherry Chocolate Mousse Pie and Death by Chocolate Brownies

I was recently at the H.E. Corley Elementary School Carnival in Irmo, SC doing a booth for ChicksLoveChocolate and met a wonderful lady who worked for Pampered Chef.

She sent me these two great chocolate recipes:

Cherry Chocolate Mousse Pie

Pampered Chef 2004

1 package refrigerated pie crust dough, softened (15oz)

1 egg white,lightly beaten

3/4 cups semi-sweet chocolate morsels, divided

1 package cream cheese, softened (8ounces)

1/4 cup powdered sugar

2 Tablespoons milk

1 container frozen whipped topping,thawed, divided

1 can cherry pie filling (21 ounces) divided

1. Preheat oven to 425 degrees. Unfold one crust onto lightly floured Baker's mat. Roll into a 12inch circle using a floured rolling pin. Place into a deep dish pie plate, pressing dough into bottom and up sides. Unfold remaining crust onto lightly floured surface. Cut 24 hearts using heart shaped cookie cutter. Brush edge of crust with egg white; gently press hearts onto the edge of the crust. Prick bottom and sides with a pastry tool. Bake 10-12 minutes or until lightly golden brown. Cool completely.

2. Microwave 1/2 cup of the chocolate morsels, uncovered on high for one minute. Stir at every 20 second intervals until smooth. Chop remaining chocolate. In batter bowl, combine cream cheese and powdered sugar; whisk in milk and melted chocolate until smooth. Fold in chopped chocolate and 2 1/2 cups of the whipped topping until blended.

3. Spoon half of the cherry pie filling over the bottom of the crust, spread with cream cheese mixture. Top with remaining pie filling. Pipe remaining whipped topping around the edge. For chocolate drizzle, microwave 1/4 cup of the remaining chocolate morsels with 1 teaspoon vegetable oil for 30 seconds or until melted; drizzle over pie. Refrigerate 30 minutes.

Yield: 8 servings

Death by Chocolate Brownies

Make the recipe on a package of Ghiradelli brownie mix (eggs, oil, water). With your kitchen spritzer, spray oil in the bottom of the 9 x 9 square baker or for more brownies use the 9 x 13 baker and 2 boxes of Ghiradelli brownie mix. Pour half the prepared brownie mix in the bottom of the pan. Add 2 Symphony Chocolate bars (any good chocolate will do) and pour the other half of the brownie mix over the bars. Bake at 350 degrees for 45 minutes.

For more information and to order from Pampered Chef:

www.pamperedchef.biz/ruthcornell