When it's too hot to bake, there is always the option of using pie filling in a different way. This mousse uses the basic French Silk pie filling, but eliminates the crust.
The filling is made extra rich and smooth with the inclusion of pastry cream, made by heating evaporated milk mixed with egg yolk. I use powdered egg yolks for this purpose, because they dissolve readily in the liquid and it eliminates having to separate eggs (and having whites left over). The custard created serves as a vehicle for effectively melting and incorporating chocolate. The end result is a smooth, creamy and very rich chocolate filling that marries well with the whipped cream layers.
French Silk Mousse
2 pkgs (8 oz each) cream cheese, at room temperature
1 c. granulated sugar
1 tsp. vanilla
1 c. evaporated milk
3 egg yolks
4 oz. bittersweet chocolate, shaved
Fresh fruit for garnish
Whipped cream
Using the paddle blade of a stand mixer, combine the cream cheese, granulated sugar and vanilla. Beat until creamy and all of the sugar is incorporated.
Place evaporated milk and egg yolks in a 1 quart saucepan. Heat to a simmer on medium-low, stirring constantly to ensure the solution doesn't stick. Remove from heat once the mixture becomes thick and coats the spoon. Stir the chocolate into the hot mixture, making sure that all of the pieces have melted.
Slowly pour the milk mixture into the cream cheese, beating with the stand mixer on low. Increase the mixer speed to medium and whip all ingredients together.
Layer the chocolate mixture with whipped cream in dessert glasses. Top each serving with fresh strawberries, raspberries or mint leaves. Cover and chill until served. Makes 4 to 6 servings.
