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.
