Ingredients for Aces Frozen Chocolate Mousse Pie
- 1 1/2 cups chocolate wafer cookies, crushed
- 1/4 cup butter, melted
- 1/4 cup finely chopped pecans
- 4 ounces semisweet chocolate, chopped
- Cream Cheese
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 1/2 cups heavy whipping cream
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
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How to Make Aces Frozen Chocolate Mousse Pie
- Prepare the crust: Crush pecan chocolate wafer cookies into fine crumbs. Combine crumbs with melted butter until moist. Press mixture firmly into the bottom of a 9-inch springform pan. Chill for at least 30 minutes.
- Make the chocolate mousse: In a medium bowl, whisk together sugar, cornstarch, and cocoa powder. Gradually whisk in the cold milk until smooth. Whisk in the egg yolks one at a time, then stir in the vanilla extract and salt.
- In a separate saucepan, heat heavy cream until it just begins to simmer. Slowly pour the hot cream into the chocolate mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil.
- Remove from heat and stir in the melted semi-sweet chocolate until smooth and glossy.
- In a separate bowl, beat heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until just combined.
- Pour the chocolate mousse into the chilled crust. Cover the springform pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- Before serving, let the pie sit at room temperature for about 10-15 minutes to slightly soften. Garnish as desired (whipped cream, chocolate shavings, fresh berries) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
62g
Fat
90g
Carbs
9g
