French silk pie from Midwest Made: Big, Bold Baking from the Heartland (page 84) by Shauna Sever

  • heavy cream
  • gelatin
  • all-purpose flour
  • butter
  • dark chocolate
  • eggs
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on October 11, 2020

    The filling is very rich but light. I served it with whipped cream because I didn't have any stabilizer. I almost feel that you can serve the filling as a dessert topped with whipping cream. There are raw eggs in it but you can use pasteurized.

  • Zosia on October 07, 2020

    The filling was light and airy, very chocolatey, and deceptively rich. Made with 70% cacao chocolate, the mousse was quite sweet. It was an impressive dessert that took very little effort to make - and family loved it - so I would make this again with a darker chocolate.

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