What's for dessert honey?

Those are the words I hear at least twice a week from the hubby. He love's his chocolate:) Lately I have not been making him chocolate anything but instead make fruity desserts because lets face it, it's the season for fruit. Not chocolate. However, yesterday, I decided to take pity on him and make him some chocolaty goodness. Big smile from the hubs. Besides, I need to take a little break from the sweets. Its starting to show that I am enjoying them a little too much.
Oh well, what can I say but....I love food:)
I searched through my earmarked recipes and found one that kind of reminded me of my childhood and I also thought would satisfy the hubby's sweet tooth. It was a Chocolate Mousse Pie and I found it from an old Bon Appetit issue.

I could not find my 9" spring form and so used a 10" instead. It worked well but I think the pie would have been thicker in the right size pan. I still think it was a success. He loved it and his chocolate craving has been satisfied. At least for right now.
Here's the recipe in case it reminds you of a childhood dessert but a little more grown up in presentation.

Chocolate Mousse Pie
from Bon Appetit

Ingredients
Crust
21 oreo cookies
1/2 stick unsalted butter cut int pieces

Mousse
12 oz semisweet chocolate chopped
1 tsp vanilla extract
pinch of salt
3 3/4 c of heavy cream chilled
1/4 c sugar ( I added a little more to make it a tad bit sweeter)
chocolate shavings

Directions
for crust preheat oven to 350F. Butter 9" spring form pan bottom and sides. Grind cookies in processor until fine. Add butter and blend until moistened. Press cookies into spring form firmly up sides and the bottom of the pan. Bake for 5 minutes. Transfer crust to rack to cool.

Mousse
Combine chocolate, vanilla, and salt in processor. Heat up cream and add it slowly to processor through the tube until chocolate is melted and smooth. Transfer to a large bowl and let cool to room temp stirring occasionally.
Beat 2 cups of cream and the sugar until stiff peaks form. Fold into chocolate mixture and pour onto crust.

Smooth top and refrigerate for at least 6 hours until set.
Beat 3/4 c of cream until firm peaks and pipette on top.
(I did not do this)

Enjoy a slice topped with or without cream.
I hope your day has been excellent. If not, there's always tomorrow.