Chocolate Mousse Pie

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“This is the ultimate chocolate experience. The recipe comes from Bon Appetit. The only things I do differently when preparing are to use a store bought chocolate crumb crust that I blind bake, brushed with egg white, for 5 min ay 375, and add a bit of sugar and vanilla to the whipped cream that goes on top. I also do not use the food processor method for the mousse. I just bring the cream to a boil, then pour it over the chocolate, vanilla, and salt; then stir until melted.”
READY IN:
2hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 21 Oreo cookies
  • 14 cup unsalted butter, cut into pieces, at room temperature
  • 12 ounces semisweet chocolate, finely chopped
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3 34 cups whipping cream, chilled
  • 14 cup sugar
  • chocolate shavings (optional)

Directions

  1. Preheat oven to 350. Butter a 9 inch springform pan with 2 3/4 inch high sides. Finely grind cookies in food processor. Add butter and process until evenly moistened. Press mixture onto bottom and up sides of pan to form a thin crust. Bake 5 minute Transfer to a rack to cool completely.
  2. Combine chocolate, vanilla and salt in processor. Bring 1 c cream to a boil. With processor running, gradually pour hot cream through feed tube and process until melted and smooth. Transfer chocolate to a large mixing bowl. Cool to room temperature, stirring occasionally.
  3. Beat 2 c cream and the sugar in large bowl until stiff peaks form. Fold into chocolate. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be made 1 day ahead).
  4. Beat remaining 3/4 c cream in med bowl to firm peaks. Decorate top of pie with cream and garnish with shavings.

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