Chocolate Mousse Pie

Rich, velvety chocolate meets airy, whipped cream in this decadent Chocolate Mousse Pie. With a cookie-like crust made from cocoa powder and unsalted butter, this dessert is a chocolate lover’s dream come true.

The perfect treat for a special occasion or indulgent gathering.

Ready Time

4 hrs

Yields

4 servings

Ingredients

For the Crust:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
For the Filling:
8 ounces high-quality dark chocolate (at least 70% cocoa solids), broken into small pieces
1/2 cup granulated sugar
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup heavy cream, chilled

Instructions

Preheat your oven to 350°F (175°C). Begin by preparing the crust.

In a medium bowl, whisk together the flour, confectioners’ sugar, cocoa powder, and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake for 15-20 minutes, or until the crust is set and slightly puffed.

Let it cool completely. Melt the chocolate pieces in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Let it cool slightly.

In a separate bowl, whisk together the granulated sugar and egg whites until stiff peaks form. Add the vanilla extract and whisk until combined.

Fold one-quarter of the egg mixture into the cooled chocolate until well combined, then gently fold in the remaining egg mixture.

In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the chocolate mixture until no white streaks remain.

Pour the mousse into the baked crust and smooth the top.

Refrigerate for at least 2 hours or overnight.

Notes

Make sure to use high-quality dark chocolate for the best flavor. If you’re not comfortable with a pastry blender, you can also use your fingertips to work the butter into the dry ingredients.

When pressing the crust mixture into the pan, make sure to press it evenly and all the way up the sides.

Don’t overmix the egg whites and sugar, as this can make them too stiff. When melting the chocolate, be patient and don’t rush the process.

If using the microwave, start with 30 seconds and check until smooth.

When folding the egg mixture into the chocolate, be gentle to avoid deflating the mixture. Refrigerate the pie for at least 2 hours, but overnight is best for the flavors to meld together.

Slice carefully, as the mousse can be delicate.