Chocolate Mousse Pie
Prep time
Cook time
Total time
Author: Sally at Sweet Peas and ABCs
Serves: 1 9-inch pie, about 12 slices
Ingredients
Crust
- 2 cups chocolate wafer cookies
- ¼ cup butter, melted, plus more for greasing the pan
- 1 tablespoon brown sugar
Filling
- 12 ounces semisweet chocolate chips (I like the Enjoy Life brand, as they're allergy friendly)
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder, or 2 tablespoons strongly brewed coffee
- ⅛ teaspoon salt
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- fresh raspberries or strawberries (for decorating/serving)
Instructions
Crust
- Preheat the oven to 350 degrees. Prepare a 9-inch springform pan by lightly greasing it with butter. Set aside.
- Using a rolling pin with your cookies in a large Ziploc bag, or in a food processor, crush the chocolate cookies until finely ground. You should end up with about 1¼ cups of cookie crumbs. Add the melted butter and brown sugar and stir well, until the crumb mixture resembles wet sand. Pour the crumbs into your prepared pan, spreading evenly across the bottom. Using the bottom of a small glass, press the crumb mixture on the bottom and up the sides a bit to form a crust. Bake at 350 degrees for 5 minutes. Remove from the oven and let cool completely.
Filling
- In a small pot, gently heat 1 cup of the heavy whipping cream over medium low heat until hot, but not boiling. You should see little bubbles starting to form around the edges of the pot. Stir frequently, as you don't want your cream to burn.
- In a large bowl, add the chocolate chips, vanilla, espresso and salt. Pour the hot cream over the chocolate mixture and let it sit for 1-2 minutes so the chips will melt. Stir gently with a spatula until the chocolate is all melted and the mixture comes together. It will look like a big bowl of melted chocolate. Let it cool while you whip the remaining cream.
- Using a handheld mixer or stand mixer, whip the remaining 2 cups of cream and ¼ cup of powdered sugar until stiff peaks form (the cream should stand up on it's own when you lift the beaters out). Using a large spatula, add the whipped cream to the bowl with the chocolate mixture and GENTLY fold it in until the mixture is thoroughly combined.
- Pour the filling on top of the cooled crust, pushing it to the edges and smoothing the top with spoon or offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- When ready to serve, top with fresh raspberries or strawberries.
Notes
For the chocolate wafer cookies, I like the "Chocolatey Cats: Cookies for People" cookies from Trader Joes. You could also use the Nabisco Famous Chocolate Wafer cookies, I just personally don't use them because they contain egg.
I keep a can of Cafe Bustelo espresso in my freezer for recipes like this one.
Dark chocolate would also likely work well instead of semisweet.
If you don't have a springform pan, you could also use a deep dish pie plate and it should work just fine.
I keep a can of Cafe Bustelo espresso in my freezer for recipes like this one.
Dark chocolate would also likely work well instead of semisweet.
If you don't have a springform pan, you could also use a deep dish pie plate and it should work just fine.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/chocolate-mousse-pie/