Chocolate Mousse Pie

⅔ cup Oreo cookie crumbs

1 ½ tablespoons butter, softened

7 ounces bittersweet chocolate

1 ½ cups heavy whipping cream

3 egg yolks

½ cup dark rum

For the pie crust: Heat oven to 350 degrees.

In a food processor, pulse the cookie crumbs until they are the size of rice granules. Add the softened butter and pulse again until the mixture forms a grainy paste. Scoop the mixture into a 9-inch pie plate. Using your hands, smooth the mixture across the bottom of the pan. Wax paper can be used to stop the mixture from sticking to your hands. Bake for 10 minutes, remove from oven and allow to cool fully.

For the mousse: Place the chocolate in a large bowl and melt over a water bath making sure not to overheat the chocolate. When the chocolate is fully melted, remove from heat and store in a warm place; do not allow to cool.

In another bowl, whip the cream until soft peaks form. Refrigerate until ready to use.

Bring the rum to a boil in a sauce pan and flambé for 10 seconds and then cap the pan to extinguish the flame.

Place yolks in a bowl and, using a clean whisk, slowly whip in half of the rum to temper the eggs; reserve the remainder of the rum. Over a water bath, whisk the yolks until ribbons form when the whisk is lifted in and out of the yolks and the mixture is almost doubled in volume.

Here is the tricky part; you may need two sets of hands. Slowly drizzle the eggs into the chocolate while mixing constantly with a whisk making sure not to let the mixture cool or the chocolate will seize. Immediately after the eggs are all incorporated and while still whisking, whip in half of the whipped cream and the rest of the rum. Gently fold in the remaining whipped cream and immediately pour the mousse into the pie plate. Chill to set.

Serves six to eight.

Chef Patrick Joyce, 545 North Bar and Grill, Libertyville