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Decadent Chocolate, Chocolate, Chocolate Mousse Pie

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“Think....chocolate crust, oh so creamy chocolate filling made with fresh whipping cream, topped with chocolate curls or sprinkles!!! Or...(if you haven't had enough chocolate)....decorate the plate with chocolate sauce, raspberry coulis and fresh strawberries. Now that's decadent!!!! This is dessert that needs chilling time, so give yourself plenty of time to play.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • Crust
  • 2 cups chocolate wafers, crushed (1 package)
  • 12 cup butter, melted
  • Filling
  • 16 ounces semisweet chocolate
  • 2 eggs, beaten
  • 4 eggs, divided
  • 3 cups whipping cream, divided
  • 7 12 tablespoons icing sugar, divided

Directions

  1. Crust: Mix chocolate wafers and butter. Press on bottom and sides of a 10" springform pan. Chill for 30 minutes.
  2. Filling: In a double boiler, melt the semisweet chocolate; let cool to lukewarm. Add a little of the chocolate mixture to the beaten eggs, then pour into the chocolate. Add 4 egg yolks and beat well.
  3. Whip 2 cups cream with 6 T icing sugar till soft peaks form.
  4. Beat 4 egg whites until stiff but not dry.
  5. Stir 1/4 each of the egg whites and the cream into the chocolate mixture. Fold in the remaining whites and cream. Pour onto the crust and chill at least 6 hours or overnight.
  6. Garnish: Whip 1 cup whipping cream with 1-1/2 T icing sugar until stiff. Loosen crust on all sides using sharp knife, remove springform.
  7. Spread some of the cream over top of the mousse. Garnish with chocolate sprinkles or curls -- strawberries or raspberries -- or a berry coulis.

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