Divine Chocolate Mousse Cream Pie
Serving Size / Yield
- For Crust:
- 6 oz. chocolate cookie wafers
- 4 Tbsp. unsalted butter, melted and slightly cooled
- For Chocolate Mousse:
- 5 oz. semisweet chocolate, coarsely chopped
- 1 C. heavy cream, cold
- 3 large egg whites, room temperature
- For Whipped Cream:
- 1 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. nutmeg
- 1 1/2 C. heavy cream, cold
- For Topping:
- chocolate syrup
Preheat the oven to 350 degrees. Put the cookies in a food processor and blend until they are pea-sized. Then add the butter and continue to process until the crumbs are fine. Transfer the crumb mixture into a 9-inch pie plate. Firmly press and spread the mixture evenly along the bottom and sides. Bake for 10 to 15 minutes. Remove from the oven and set aside.
Chill a bowl for 5 minutes. Then add the sugar, vanilla, nutmeg and cream. Mix until medium peaks form. Transfer 3/4 of the whipped cream onto the pie crust. Spread it gently. Refrigerate until you layer with the chocolate mousse.
Fill a skillet with 2 inches of water over medium heat. Bring to a simmer. In a large bowl, combine 1/4 cup of heavy cream and chocolate. Hold the bowl over the saucepan; make sure the bottom of the bowl doesn't touch the water. Stir the bowl occasionally. Once the texture is smooth and the ingredients are combined, set the bowl aside. Put the egg whites in a second large bowl. Beat the egg whites until stiff peaks form. Place the remaining heavy cream in a third bowl. Whisk until stiff peaks form. Then fold half of the whipped cream into the melted chocolate. Gently stir in the rest of the whipped cream. Cautiously fold in the egg whites; do this until there are no more large blobs of whipped cream or egg whites. Spoon the mousse over the whipped cream; smooth it to an even layer. Refrigerate for at least 2 hours.
Take the remaining whipped cream and transfer it into a pastry bag. Pipe the edges of the pie with the whipped cream. Trickle chocolate syrup on top before serving.