Ingredients

4 oz Bettercreme® Chocolate Icing Made W/ Hershey's Cocoa, 9-lb Pail
4 oz 6'' Pie Shell
.75 oz Allen® Ganache Dark Chocolate Naturally & Artificially Flavored
4 oz Chocolate Mousse
.25 oz Chocolate Curls And Wings
3 oz Chocolate Chip Cookie

Chef Notes

Mousse Formula • 1 - 5 lb. container Rich’s chocolate pudding • Either 1 container of liquid Perfect Finish® or ½ pail of whipped Perfect Finish® (8 lbs.), chocolate • 2 small boxes or 1 large box of instant chocolate pie filling. • If using liquid Perfect Finish®, mix all items together until well blended and whipped to proper consistency. • If using whipped Perfect Finish®, mix instant pudding into the pudding first, then add the whipped Perfect Finish® Keep refrigerated

Directions

1
 Using an unbaked 6” pie shell, place a 3 oz. chocolate chip cookie in the bottom of the pie shell and bake according to pie shell direction. Let cool.
2
 Spread a thin layer of chocolate ganache over the cookie.
3
 Fill with chocolate mousse. (see notes)
4
 Pipe Chocolate Bettercreme® Whipped Icing on top.
5
 Garnish with chocolate curls around the outside edge of pie and a chocolate wing in center of pie.
1 pie