The Best Chocolate Mousse Pie - cooking recipe

Ingredients

1 (9 inch) pastry shells, baked or (9 inch) chocolate cookie pie crust
1 (14 ounce) can condensed milk (not evaporated milk)
2/3 cup water
1 (3 1/2 ounce) package chocolate pudding mix (not instant)
1 ounce unsweetened chocolate square
2 cups whipping cream, stiffly whipped

Preparation

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth.
Cool. Chill thoroughly; stir. Fold in whipped cream.
Pour into prepared pastry shell. Chill 4 hours or until set.
-----*Note-----.
Mousse Pie Garnish.
1 block chocolate, at room temperature.
Using a swivel vegetable peeler, peel down the long side of the chocolate to make curls.
You can do it right over the pie if you like or on a piece of wax paper. Use a toothpick to place the curls. If you handle them they will break.