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Prep time
6 hours 20 minutes
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Cook time
30 minutes
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makes
one 9-inch pie
Author Notes
Chocolate lovers, this one’s for you. There’s not much that can compete with the decadence of a classic chocolate mousse pie. This version has a rich Oreo cookie crust, silky mousse, and a pile of whipped cream topped with chocolate shavings. I’ve added a touch of espresso powder to intensify the chocolate flavor. While inherently elegant in form, this show-stopping pie actually comes together quickly. The crust is the only time you’ll use the oven, and since the mousse needs a few hours to set, it’s the ideal make-ahead dessert.
There are a few different ways to make chocolate mousse, but I’ve found this version to be the most foolproof. Egg yolks and sugar get tempered with hot cream before bittersweet chocolate (like our very own 72 percent!) is whisked into the mixture. Once the chocolate mixture is homogenous, it’s folded into pillowy whipped cream to create a luscious filling. While the cream should be hot, the trick is to ensure you add it just before boiling to prevent the eggs from curdling. Make sure to wait until just before serving to add the whipped cream or it could weep in the fridge.
We’re calling this our best chocolate mousse pie because it’s just that—rich and delicious and not overly sweet. It’s easy enough for any home baker to perfect with just enough steps to make it a satisfying baking project. If you prefer even more whipped cream on top, add another 1/2 cup of heavy cream and an additional tablespoon of confectioners’ sugar. —Alexis deBoschnek
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Ingredients
- Cookie Crumb Crust
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40
chocolate cookies, such as Oreos with filling removed
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1/2 teaspoon
kosher salt
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6 tablespoons
unsalted butter, melted
- Filling & Topping
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3 cups
heavy cream, divided
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2 teaspoons
espresso powder
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4
large egg yolks
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1/4 cup
granulated sugar
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1/4 teaspoon
kosher salt
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7 ounces
bittersweet chocolate, finely chopped
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1 teaspoon
pure vanilla extract
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2 tablespoons
confectioners’ sugar
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Chocolate shavings, for garnish
Directions
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Make the Crust: Heat the oven to 350˚F. Add the chocolate sandwich cookies and salt to the bowl of a food processor and pulse until finely ground. Add the butter and pulse until the cookie crumbs just stay together. Press the crust mixture tightly into a 9-inch pie dish in an even layer. Bake until set and springs back lightly to the touch, about 15 minutes. Let the crust cool completely.
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Make the filling: Add 3/4 cup of heavy cream and espresso powder to a saucepan over medium heat, whisking until the espresso powder has dissolved, and heat until hot, but not simmering, about 1 minute. Meanwhile, in a metal or heatproof bowl, add the egg yolks, sugar, and salt, and whisk to combine. Slowly pour in the hot cream and whisk to combine. Transfer the mixture back to the saucepan and continue to cook over low heat, stirring constantly, until the mixture coats the back of a spoon and reaches 160˚F, about 3 to 4 minutes.
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Remove the saucepan from the heat. Add the chocolate and vanilla extract and whisk until smooth. Let cool to room temperature, stirring occasionally, about 40 minutes.
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In a medium bowl, add 1 1/4 cups heavy cream and beat with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Pour the chocolate mixture over the whipped cream and use a spatula to fold until just combined. Carefully pour the chocolate mousse into the cooled pie crust and transfer to the refrigerator to chill for six hours, or overnight.
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Make the Topping: Add 1 cup heavy cream to a medium bowl and beat with a hand mixer on medium speed until soft peaks form, about 3 minutes. Add the powdered sugar and continue to beat until stiff peaks form, 1 more minute.
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Remove the pie from the fridge. Dollop all the whipped cream in the middle of the pie and use a spatula to spread out to the edges, leaving 1/2-inch of space between the crust and whipped cream so that a ring of the pie is still visible. Top with chocolate shavings and serve immediately.
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