This Chocolate Mousse Pie is a decadent and creamy dessert that’s sure to impress! Featuring a rich chocolate wafer crust, a smooth chocolate mousse filling, and a light whipped cream topping, it’s perfect for any special occasion or whenever you’re craving something indulgent.
Preparation Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 6 hours 42 minutes (including chilling time)
Servings: 8
Ingredients:
For the Crust:
- Cooking spray
- 2 1/2 cups chocolate wafer cookies, crushed
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
For the Filling:
- 2 large eggs
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream, divided
- 6 ounces semi-sweet chocolate
For the Topping:
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1 piece chocolate, shaved (for garnish)
Directions:
Step 1: Make the Crust
- Preheat the oven:
- Position a rack in the center of the oven and preheat to 375°F.
- Lightly spray an 8-inch pie dish with cooking spray.
- Combine the crust ingredients:
- In a food processor, combine 2 1/2 cups crushed chocolate wafer cookies and 2 tablespoons granulated sugar.
- Pulse a few times to combine.
- With the food processor running on low, slowly add 1/3 cup melted butter until the mixture comes together.
- Press into pie dish:
- Transfer the cookie mixture to the prepared pie dish.
- Press the mixture evenly in the bottom and up the sides of the dish.
- Bake:
- Bake until set, about 12 minutes.
- Set aside while you make the mousse filling.
Step 2: Make the Filling
- Separate eggs and whisk yolks:
- Separate the egg yolks from the whites.
- In a large bowl, whisk the egg yolks and 1/4 cup granulated sugar until light and frothy, about 1 minute.
- Heat cream and add chocolate:
- Heat 3/4 cup heavy cream in a small saucepan over medium heat until it begins to steam.
- Remove from heat and add 6 ounces semi-sweet chocolate, stirring until melted. Let the mixture cool slightly, about 3 minutes.
- Combine chocolate and egg yolk mixture:
- Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined.
- Set aside to cool to room temperature, about 30 minutes.
- Whip egg whites:
- In another large bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form.
- Fold egg whites into chocolate mixture:
- Fold 1/3 of the egg whites into the chocolate mixture with a silicone spatula to lighten it.
- Fold in the remaining egg whites until only a few streaks remain (do not overmix).
- Whip the remaining cream:
- In the bowl used for the egg whites, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.
- Fold the whipped cream into the chocolate mixture until no streaks remain.
- Fill the pie crust:
- Transfer the mousse to the baked pie crust, spreading it into an even layer.
- Refrigerate for at least 6 hours or overnight.
Step 3: Top and Serve
- Make the whipped cream topping:
- When ready to serve, beat 1 cup heavy cream, 1 tablespoon sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until soft peaks form.
- Add topping:
- Top the pie with the whipped cream and garnish with chocolate shavings just before serving.
Serving Suggestions:
- Serve with a sprinkle of cocoa powder or fresh berries for added flavor.
- Add a drizzle of caramel or chocolate sauce for extra decadence.
- Pair with a cup of coffee or espresso for a perfect match.
Recipe Variations:
- Store-bought crust: There is no shame in using a store-bought chocolate cookie crust if it saves you time.
- Dark chocolate: Substitute dark chocolate for a richer flavor.
- Additional toppings: Add ganache, sprinkles, cherries, or even peanut butter sauce for added flair.
Nutritional Benefits:
- Rich in calcium from the cream, contributing to bone health.
- Contains antioxidants from dark chocolate, supporting heart health.
- Good source of protein from eggs, helping with muscle maintenance.
Dietary Information:
- Vegetarian, made without any meat or animal-derived gelatin.
- Contains dairy, not suitable for those with dairy allergies.
- Contains gluten, due to the chocolate wafer cookies.
Nutritional Facts (per serving, approximately):
- Calories: 380
- Protein: 5g
- Carbohydrates: 26g
- Fat: 29g
- Fiber: 2g
- Sugar: 20g
Storage:
- Refrigerate: Store the pie in the refrigerator for up to 5 days. Cover lightly with plastic wrap.
- Serve chilled for the best flavor and texture.
Why You’ll Love This Recipe:
- Decadent flavor: Rich chocolate mousse with a smooth whipped cream topping.
- Perfect for special occasions: A beautiful and indulgent dessert.
- Customizable: Easy to adapt with different toppings or types of chocolate.
- Impressive presentation: Ideal for dinner parties or celebrations.
- Make-ahead dessert: Prepare in advance, leaving more time for other dishes.
Conclusion:
This Chocolate Mousse Pie is a delicious and indulgent dessert that’s sure to impress. The combination of a crunchy chocolate crust, a rich chocolate mousse filling, and a light whipped cream topping makes it a treat for any chocolate lover. Enjoy this pie as the perfect ending to a special meal or whenever you want a decadent dessert!
Frequently Asked Questions:
- Can I use milk chocolate instead of semi-sweet?
Yes, milk chocolate can be used, but the pie will be sweeter. - How do I make the pie dairy-free?
Substitute coconut cream for heavy cream and vegan butter for regular butter, and use dairy-free chocolate. - Can I freeze the pie?
Yes, you can freeze the pie without the whipped cream topping. Thaw in the refrigerator before adding the topping and serving. - How long should I chill the pie before serving?
Chill the pie for at least 6 hours, but overnight is best for a fully set mousse. - What can I substitute for chocolate wafer cookies?
You can use graham crackers or Oreo cookies (without the filling) as a substitute for the crust.