If you’re skeptical about themarshmallows, don’t be.
They help set the mousse while adding some sweetness and meringue-like “bounce.”
What Is Chocolate Mousse Pie?
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Decadentchocolate moussecombines with the structure of pie to create this unique and timeless dessert.
Topped with whipped cream and chocolate cookie crumbs, this dessert is irresistible.
The higher the percentage, the more deep and bitter the chocolate flavor.
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To make this pie further ahead, prepare as directed through Step 7.
Wrap tightly and refrigerate for up to three days.
Top with whipped cream as directed on the day of or day before serving.
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If frozen, thaw in the refrigerator overnight before serving.
), plus more crushed cookies for garnish
3Tbsp.
(1 1/2 oz.
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)unsalted butter, melted
Filling:
2cups(3 3/4 oz.
)mini marshmallows(from 1 [10-oz.]
)60% cacao bittersweet chocolate baking bar, finely chopped (about 2/3 cup)
1(4-oz.
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envelope)
1 1/4cupsheavy whipping cream
1/3cup(1 1/3 oz.
)unsifted powdered sugar
1/2tsp.vanilla extract
Directions
Prepare the pan:
Preheat oven to 350F.
Lightly coat a 9-inch springform pan with baking spray.
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Line sides of pan with parchment paper.
Add melted butter; pulse until mixture holds together when squeezed, about 6 pulses.
Bake crust:
Press crumb mixture evenly into bottom of prepared pan.
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Bake in preheated oven until set and fragrant, about 10 minutes.
Let cool slightly on a wire rack, about 30 minutes.
Increase speed to medium-high, and beat until medium-stiff peaks form, about 2 minutes.
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Add Filling to Crust, and chill:
Spread Filling evenly over prepared Crust.
Let stand until gelatin is hydrated, about 5 minutes.
Gradually stir 1 1/2 teaspoons thickened cream into warm gelatin mixture.
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Increase speed to medium-high, and beat until stiff peaks form, 45 to 60 seconds.
Add Topping to pie:
Uncover pie.
Remove pie from pan, and discard parchment paper; transfer to a serving plate.
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Spread or pipe Topping over pie as desired.
Garnish with crushed cookies.
Store in an airtight container in refrigerator for up to 4 days.
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For the cleanest slices, dip a sharp knife in hot water and wipe off between cuts.
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Credit:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
