Chocolate Mousse Pie

Chocolate Mousse PieChocolate Mousse Pie is a perfect summer dessert.  It’s cold, light, gorgeous, and CHOCOLATE!  What more could you want?  My daughter called it Hobbit Pie because you’ll go there and back, again.  I agree.
Chocolate Mousse PieYou can use milk, semi-sweet, or dark chocolate for the mousse and ganache, so Chocolate Mousse Pie is easily adaptable to any chocolate intensity preference. 🙂 
Homemade Chocolate Mousse PiePlus, it’s DELICIOUS!

Easy Step-By-Step Instructions for Chocolate Mousse Pie

Homemade Chocolate Mousse

Melt
5 tablespoons butter

Homemade Chocolate Mousse Pie

Crush
25 Oreo cookies
(I use the food processor for this).

Chocolate Mousse Pie

Pour butter over crumbs, and mix thoroughly.

Chocolate Mousse Pie

Dump into an 8-inch spring-form pan, and …

Homemade Chocolate Mousse Pie

… press down evenly to form a crust. Refrigerate 30 minutes or until set.

While the crust is setting up, make the mousse filling as follows:

Chocolate Mousse Pie

Combine
1 tablespoon hot water
¾ teaspoon unflavored gelatin powder
Mix to incorporate, then let dissolve for 5 minutes.

Chocolate Mousse

Heat ½ cup heavy whipping cream in microwave for 60-90 seconds, until scalding but not boiling.

Homemade Chocolate Mousse

Then do the following 3 things: 
1.   Add 2 tablespoons sugar
2.   Add dissolved gelatin
3.   Mix well

Homemade Chocolate Mousse Pie

Pour over
6 ounces chopped chocolate (milk, semi-sweet, or dark depending upon how hard-core your chocolate tolerance is — I use semi-sweet)
Allow to stand for 10 minutes.

Homemade Chocolate Mousse

Stir until completely combined, and allow to cool to room temperature. (about 30 minutes)

Chocolate Mousse Pie

Whip remaining
1 cup heavy cream
until stiff.

Chocolate Mousse

Fold in chocolate to gently incorporate.

Chocolate Mousse Pie

Pour onto cooled crust, and spread evenly.

Homemade Chocolate Mousse Pie

Refrigerate 1-2 hours until set.

Chocolate Mousse

Once the mousse has set, make the ganache.

Homemade Chocolate Mousse Pie

Heat in microwave for 60-90 seconds, until scalding but not boiling:
¾ cup heavy whipping cream
Pour over
9 ounces chocolate, chopped in pieces (semi-sweet or dark work best)
1 tablespoon butter
Allow to stand for 10 minutes.

Chocolate Mousse

Stir until completely combined, and allow to cool to room temperature. (again, about 30 minutes)

Chocolate Mousse

Pour cool ganache over set mousse, and …

Homemade Chocolate Mousse Pie

… spread quickly as the cold mousse will make the ganache begin to set. Return to fridge for another hour.

Chocolate Mousse Pie

Once the ganache has set, you can serve immediately, or cover the pie, and continue to refrigerate until you’re ready to eat it.

 

Homemade Chocolate Mousse Pie

To serve, remove from pan …

Chocolate Mousse Pie

…slice, …

Triple Chocolate Mousse Pie

… garnish with fresh berries, …

Chocolate Mousse Pie

… whipped cream, or …

Chocolate Mousse Pie

… both.

Homemade Chocolate Mousse Pie

Enjoy!

Free Printable Recipe for Chocolate Mousse Pie

Chocolate Mousse Pie
Serves 12
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Prep Time
3 hr
Prep Time
3 hr
Crust Ingredients
  1. 25 Oreo cookies, crushed
  2. 5 tablespoons butter, melted
Mousse Ingredients
  1. 1 tablespoon hot water
  2. ¾ teaspoon unflavored gelatin powder
  3. 6 ounces chocolate (milk or semi-sweet), chopped in pieces
  4. 1 and ½ cups heavy whipping cream
  5. 2 tablespoon sugar
Ganache Ingredients
  1. 9 ounces dark chocolate, chopped in pieces
  2. 1 tablespoon butter
  3. ¾ cup heavy whipping cream
Crust Directions
  1. Combine Oreo crumbs with melted better, and mix thoroughly. Press into bottom of 8-inch
  2. spring-form pan. Refrigerate 30 minutes or until set.
Mousse Directions
  1. Stir gelatin into hot water, and dissolve for 5 minutes.
  2. Heat ½ cup cream in microwave for 60-90 seconds, until scalding but not boiling. Stir in sugar, and dissolved gelatin. Pour over 6 ounces chopped chocolate, and allow to stand for 10 minutes. Stir until completely combined, and allow to cool to room temperature.
  3. Whip remaining cup of cream until stiff. Fold into chocolate, and gently incorporate. Pour onto cooled crust, and spread evenly. Refrigerate 1-2 hours until set.
Ganache Directions
  1. In small bowl, combine chocolate with butter. Heat ¾ cup cream in microwave for 60-90 seconds, until scalding but not boiling. Pour over chocolate, and allow to stand for 10 minutes. Stir until completely combined, and allow to cool to room temperature. Spread over set mousse, and return to fridge for another hour.
  2. Slice and serve as is or with fresh berries or whipped cream.
Notes
  1. Store leftovers in the fridge for up to 5 days.
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