Chocolate Mousse Pie
User Reviews
5.0
12 reviews
Excellent
Chocolate Mousse Pie
Report
Crisp cookie base with the lightest, airiest chocolate mousse filling, you're going to love this chocolate mousse pie for dessert.
Share:
Ingredients
For the crust
- 250 g (9oz) chocolate cookies
- ⅓ cup melted butter
For the chocolate mousse filling
- 4 eggs separated
- ¼ cup caster sugar
- 100 g (3.5oz) milk chocolate
- 100 g (3.5oz) dark chocolate
- 1 cup (250ml) heavy cream / whipping cream
- pinch of salt
For the topping
- 2 cups heavy cream / whipping cream
- 2 tbsp powdered sugar / icing sugar Optional. For a less-sweet dessert, leave this out.
Instructions
- To make the crust, place the cookies in the bowl of a food processor and blend until fine. Pour in the melted butter and pulse until the mixture resembles damp sand.
- Grease a 22cm/9inch springform pan then press the cookie mixture into the bottom of the pan. Place in the fridge to set.
- To make the chocolate mousse, place the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment.
- Whisk the eggs and sugar together for 8-10 minutes until voluminous and pale yellow. Scrape the bowl down with a rubber spatula every 2-3 minutes to make sure the eggs are well incorporated.
- Break the chocolate up and place in a glass bowl. Place over a pot of barely simmering water and melt.
- Once completely melted, remove from the heat and allow to cool down for 5 minutes.
- In another clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Whip the cold cream until firm peaks form.
- Once the egg yolks are whipped, pour in the cooled chocolate and mix until combined. The mixture will stiffen up quite a bit, but that's fine.
- Stir in one third of the cream to loosen the chocolate then gently fold in the remaining cream with a metal spoon.
- Fold in the beaten egg whites, taking care not to lose the airy texture.
- Transfer the chocolate mousse to the cookie base then place in the fridge. Allow to set for at least 12 hours but ideally overnight.
- Once you're ready to serve, whip the remaining cream with powdered sugar (if using) until soft peaks form.
- Remove the pie from the pan then top with the whipped cream, slice and serve.
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
149mg
(50%)
Sodium
150mg
(6%)
Potassium
236mg
(7%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
999IU
(20%)
Vitamin C
0.4mg
(0%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 150mg | 6% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 999IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Classic passion fruit mousse {Mousse de maracuya}
South American, American, Brazil
4.8
(648 reviews)
Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache
American
4.7
(108 reviews)