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“This is an old favorite that I used to make for special occasions. It is quite heavy and more like fudge, so serve small wedges, especially after a meal.”
4hrs 20mins

Ingredients Nutrition

  • 8 ounces semi-sweet chocolate chips
  • 5 tablespoons unsalted butter, room temperature
  • 5 large egg yolks
  • 14 cup superfine sugar
  • 1 14 cups heavy cream
  • 14 cup orange liqueur
  • 1 (9 inch) chocolate graham wafer pie crust
  • 1 (15 ounce) can whipped cream
  • 12 cup chocolate, shaved, for garnish
  • 12 cup pecans (optional)
  • 12 cup berries (optional)


  1. In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
  2. Remove from the heat and mix in sugar until smooth.
  3. Return to low heat and add yolks, 1 at a time, beating well after each.
  4. Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
  5. Add cream and orange liqueur and mix well.
  6. Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
  7. Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
  8. Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
  9. Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.

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