Recipe by Jeannette Gartner
"If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe."
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1 (9 inch)
pie shell, baked
semisweet chocolate chips
instant coffee powder
heavy whipping cream
unsweetened cocoa powder
heavy whipping cream
I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.
Needed to be more firm.
Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) just kind of sunk into the chocolate, since the chocolate was still quite soft after 1 hour.
I wish I could give this a higher rating, but five stars is as high as it goes! This is the best chocolate mousse pie I've ever had! Even better than in any restaurant I've ever had anything mousse in! It was easy to make and store, and I even made mine non-dairy using Rich's whipping cream. Everybody raved about the pie. Thanks!!
A really good version of this is to put it in the freezer instead of the fridge until completely frozen. The mousse ends up reminding you of ice cream but is still light and fluffy.
This pie is so good! I brought it to a 4th of July BBQ and everyone loved it! It is a bit rich, but still great. I defnitely reccomend chilling the pie overnight to get a nice firm (not soupy) consistency. When I made it I thought I had done something wrong because it looked so soupy, but after leaving it in the fridge overnight, it was perfect! Overall, easy to make and so delicious!
This was excellent! I would recommend not using the chocolate waffer crust, only because a basic pie crust really does mediate the rich taste of the filling
Easy to follow recipe and great results. I used a baked pie crust because I had planned to make a different chocolate pie and then couldn't find the cornstarch. I made the recipe as written except I added one egg and I whipped a full cup of cream and folded it into the chocolate mousse and poured the entire contents into the shell. There was enough left to make two small servings that we tasted a few hours later. I wanted to let the pie set up overnight so it would cut nicely. I am not going to add the second layer and may decorate with chocolate curls.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mousse Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 294
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