Creamy Chocolate Mousse Pie

Rich, creamy chocolate mousse pie is a ideal treat for everyone who likes creamy cakes, and for all the chocolate mousse lovers! It’s really delicious – you just got to love it! So simple to make it’s silly!

Servings 8-10 

Ingredients:

For the crust:

• 9 ounces chocolate wafer cookies, crushed into fine crumbs
• 5 tablespoons salted butter, melted
• 6 ounces semi-sweet chocolate, melted

For the chocolate mousse:

• 6 ounces semi-sweet chocolate, broken into 1/2-ounce pieces
• 1 1/2 cups heavy cream
• 3 egg whites
• 2 tablespoons sugar

For the whipped topping:

• 1/4 cup confectioners’ sugar
• 1 cup heavy cream
• chocolate shavings or cinnamon, for garnish

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Instructions:

To make the crust:

• Place the cookie crumbs and the butter in a medium bowl and stir until moistened. Press the mix into a 9-inch pie plate being sure to coat both – the bottom and the sides. Refrigerate for 30 minutes.
• Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.

To make the chocolate mousse filling:

• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semi-sweet chocolate in the top ½ of the double boiler. Firmly cover it with film wrap.
• Let the chocolate melt slowly, around 10 minutes.
• Set aside and stir until smooth. Leave it at room temperature until required.
• Place 1 1/2 cups heavy cream in the chilled mixer bowl fitted with a well-chilled balloon whip.
• Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
• Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form about 2 to 2 1/2 minutes.
• Add a 1/4 of the whipped cream to the chocolate and beat rapidly and thoroughly. Next, put the egg whites, whisk slightly and place the remaining whipped cream.
• Gently fold all together but thoroughly.
• Spread the chocolate mousse filling onto the pie crust. Return the pie to the refrigerator and chill for 1 hour or overnight.

To make the whipped topping:

• In a medium bowl, beat the confectioners’ sugar and cream together with an electric mixer until stiff peaks form.
• Spread the whipped cream over the top of the pie.
• Garnish with chocolate shavings or cinnamon, if desired.
• Chill for 30 minutes or overnight.
• Slice with a warm sharp knife in order to make slicing easier.

Enjoy!