Chocolate Mousse Malt Ball
Pie
Wafer Crust:
1/3 cup butter, melted
1 1/2 cups finely crushed vanilla wafers
1/2 cup toasted chopped pecans*
- Combine the crushed vanilla wafers with
melted butter and pecans, mixing well. Press mixture evenly onto
bottom and sides of a 9-inch pie plate.
- Bake at 375*F (190*C) for 10 minutes or
until edges are golden brown. Cool completely before filling.
Filling:
1/3 cup light brown sugar, packed
3 tablespoons corn starch
1/4 teaspoon salt
1 1/2 cups milk
1/3 cup malted milk powder
1 cup (6-ounces) semi-sweet chocolate chips
1 cup crushed malt balls, divided
1 teaspoon vanilla
1 cup heavy cream
1/4 cup powdered sugar
Topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
- In a medium saucepan, combine brown sugar,
cornstarch, salt and malted milk; mix well. Slowly add milk and
cook over medium heat until mixture boils and thickens; using
a wire whisk, stir constantly. Remove from heat; stir in chocolate
chips and vanilla until mixture is smooth. Refrigerate about
25 minutes or until cool.
- In another bowl, beat 1 cup heavy cream
until soft peaks form. Add the powdered sugar, beating until
stiff peaks form.
- Fold whipped cream into cooled chocolate
mixture. Stir in 1/2 cup of the chopped malt balls (reserving
the other 1/2 cup for garnish). Pour into cooled pie crust.
- In a small bowl, beat 1 cup heavy cream
until soft peaks form. Add the powdered sugar and vanilla, beating
until stiff peaks form. Spread over pie filling. Sprinkle with
reserved crushed malt balls.
- Refrigerate for at least 2 hours or until
firm. Store in refrigerator.
Make 6 to 8 servings.
