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Chocolate Mousse Pie Recipe

Indulge in this heavenly Chocolate Mousse Pie! A rich chocolate cookie crumb crust cradles a luscious, velvety chocolate mousse, creating a dramatic dessert that's surprisingly easy to make. Prepare ahead and freeze for effortless entertaining – simply thaw overnight in the refrigerator. This recipe, a treasured family favorite, consistently receives rave reviews. The secret? Freezing it before serving enhances the texture and taste for an unforgettable experience. Prepare to be amazed!

Prep Time 210 mins
Cook Time 465 mins
Calories 967.4 kcal
Protein 33g
Rating 2.5 (2 Reviews)
Chocolate Mousse Pie 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Mousse Pie

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How to Make Chocolate Mousse Pie

  1. **Make the Crust:** Combine 1 ½ cups chocolate cookie crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom and up the sides of a 10-inch springform pan. Refrigerate for 30 minutes.
  2. **Prepare the Chocolate Filling:** In a double boiler over simmering water, melt 12 ounces of bittersweet chocolate. Stir until smooth. Remove from heat and let cool to lukewarm.
  3. **Combine Wet Ingredients:** Whisk in 2 large whole eggs and 2 large egg yolks until thoroughly blended. Set aside.
  4. **Whip the Cream:** In a separate bowl, beat 2 cups heavy cream with ¼ cup powdered sugar until soft peaks form. Set aside.
  5. **Whip the Egg Whites:** In another clean bowl, beat 4 large egg whites until stiff but not dry peaks form.
  6. **Combine and Fold:** Gently fold a spoonful of whipped cream and egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream and egg whites until fully incorporated.
  7. **Chill the Mousse:** Pour the mousse into the prepared crust. Refrigerate for at least 6 hours, or preferably overnight. For the best results, freeze for at least 4 hours then thaw overnight in the refrigerator before serving.
  8. **Make the Chocolate Leaves (Optional):** Melt 4 ounces semi-sweet chocolate and 1 tablespoon shortening in a double boiler. Using a spoon, generously coat the undersides of camellia or other waxy leaves. Chill or freeze until firm.
  9. **Prepare the Topping:** Whip the remaining 2 cups heavy cream with powdered sugar to taste until stiff peaks form.
  10. **Assemble the Pie:** Carefully loosen the crust from the springform pan using a sharp knife. Remove the ring. Spread all but ½ cup of the whipped cream over the top of the mousse.
  11. **Decorate:** Pipe the remaining whipped cream into rosettes in the center of the pie.
  12. **Add Chocolate Leaves:** Gently peel the chocolate leaves from the waxy leaves, starting at the stem. Arrange them in an overlapping pattern around the cream rosettes.
  13. **Serve:** Cut the pie into wedges using a thin, sharp knife and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

62g

Fat

262g

Carbs

17g

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