Chocolate Mousse Pie
Easy to make chocolate mousse pie! This pie features a chocolate graham cracker crust, rich and silky chocolate mousse filling, fresh whipped cream, and a sprinkling of chocolate shavings. Yield: 9-inch pie
Servings: 10 slices
Ingredients
Crust:
- 3 cups (350 g) ground graham crackers
- 5 Tablespoon (25 g) sifted unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ¾ cup ( 170 g ) unsalted butter, melted
Chocolate Mousse:
- 0.25 oz packet unflavored gelatin powder (7 g) (about 1 Tablespoon)
- 1 Tablespoon water
- 6 oz (170 g) whole milk
- 8 oz (227 g) dark chocolate
- 4 oz (114 g) milk chocolate
- 16 oz (454 g) heavy cream, very cold
Whipped Cream:
- 1 ½ cups (340 g) heavy cream, very cold
- 1 Tablespoon (5 g) unsweetened cocoa powder
- 4 Tablespoon (28 g) confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Crust:
- Preheat oven to 350° F.
- Stir together ground graham crackers, cocoa powder, salt, and melted butter until thoroughly moistened. Transfer to a 9-inch springform pan. Press into an even layer into bottom and up the sides of pan. Use the flat bottom of a drinking glass or measuring cup to smooth out the crust.
- Bake for 10 minutes until crust is set. Use the flat bottom of drinking glass to press down any bits of crust that may have puffed up during baking. Allow crust to cool.
Mousse:
- In a small bowl, mix together gelatin powder and water. Let sit for 5 minutes to bloom gelatin.
- Place gelatin in microwave safe bowl with milk. Heat milk and gelatin in microwave for 20 second intervals until gelatin has completely dissolved and milk is warm. Set aside.
- In a large bowl, melt together dark chocolate and milk chocolate. This can be done in the microwave in 30-45 second intervals at half power. Or, set chocolate bowl over a bain-marie to gently melt. Once chocolate is smooth and melted, let cool for 5 minutes.
- Pour warm gelatin mixture into melted chocolate in three intervals. Stir to combine until smooth and homogenous.
- In another bowl, whip cold heavy cream to soft peaks. Add whipped cream to chocolate mixture in three addtions. Fold gently. Fold until there are no longer any white streaks of whipped cream left.
- Pour chocolate mousse into cooled graham cracker crust. Use a mini offset spatula to spread mousse into an even layer. Place in the fridge to chill for at least 4 hours, overnight is best.
Whipped Cream:
- In a large bowl, whip heavy cream to soft peaks. Add cocoa powder, confectioners' sugar, and vanilla. Continue to whip to stiff peaks. Spread whipped cream over chilled chocolate mousse. Top with chocolate shavings, if desired.
Notes
- Over-mixing the whipped cream and chocolate mixture will result in a grainy textured mousse. It usually takes me between 8-10 folds to incorporate each addition of whipped cream.
- I used a mixture of 72% dark chocolate and milk chocolate. Large blocks of dark chocolate bars and milk chocolate bars can be found at Trader Joe's and baking supply stores.
- 2%, low fat, or reduced fat milk can be used in place of whole milk. DO NOT use non-fat milk.
Storage and Leftovers:
- The assembled crust and filling will keep in an airtight container in the fridge for up to three days. Add whipped cream topping once ready to serve.
- Fully assembled chocolate mousse pie will keep in the fridge for up to 2 days. Overtime, the whipped cream topping will start to separate.
Nutrition
Calories: 738kcal | Carbohydrates: 46g | Protein: 8g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 391mg | Potassium: 396mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1653IU | Vitamin C: 0.5mg | Calcium: 124mg | Iron: 5mg