It's as much of a small social event as it is a baking/cooking workshop. I enjoy going because I get to meet other moms from town that I may not know, and learn a new recipe. I went to this clinic with my dear friend Mandy, who also drove me to the event, while my car was in for an oil change and tire rotation at Mountain Lakes Motors (the best mechanics I've ever used).
The bake workshop was for Chocolate Mousse Pie. It was at my son's classmate's house, which was nice, because I got to meet her mother, a super sweet, grounded woman who happens to be from my favorite home away from home, Rhode Island.
|Recipe courtesy of Kim Terhune (actual how to at the end of the blog).|
Thankfully, all of the women at the workshop were patient and light-hearted. After doing a few pies -- we all split it up so it went fast -- I can say that while I am not a pro at folding the cool whip into the batter, I can do it!
I must add that it was a great group of women, and the workshop made the morning fun. Two were women I knew, Mandy being one of them, and three were women I'd just met. They were all so great, and the hostest had coffee and bagels for us. I ended up eating a whole bagel, something I haven't done in months. It was so yummy. I'd wished we had more baking time because I enjoyed talking with all of them.
Anyhow, the recipe is simple, if you know how to fold...
Chocolate Mousse Pie
From the HSA Bake Sale Workshop, printed with permission from Kim Terhune
- 1 c chocolate chips
- 1/3 c milk
- 3 oz. cream cheese, at room temperature
- 1 8 oz. carton of Cool Whip
- 1 chocolate graham cracker pie shell
- Put the cream cheese in a big bowl and smush it 'til it's easily manipulated. (At first, we then added the cream cheese and beat it in until it melted but then tried this way, that was easier ).
- Heat chocolate chips and milk on the stovetop over medium low heat until chocolate chips are melted. (No double boiler. You can do it right in the pot.
- Add melted chocolate to cream cheese and beat until blended.
- Fold in the cool whip. As I learned, whipping it in will take the air out of it and make the pie flatter.
- Add mixture to pie shell.
Refrigerate until ready to serve.
Now, the ladies at the clinic had chocolate in a squeeze container to decorate the top. I am not sure how the chocolate sauce was made, but it was kept warm in boiling water. I will check with Mandy tonight and get back to you. I will definitely be making this for future parties.
Enjoy, and have a great weekend!