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Chocolate Mousse Pie Recipe

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This luscious Chocolate Mousse Pie features a rich, silky dark chocolate mousse filling set in a flaky baked pie crust, topped with a smooth chocolate ganache layer. The airy mousse is created by folding stiff meringue into a glossy chocolate ganache, resulting in an indulgent yet light dessert perfect for chocolate lovers. Chilling overnight allows the pie to set beautifully for a creamy, melt-in-your-mouth experience.

Ingredients

Pie Crust

  • 1 baked and cooled pie crust (store-bought or homemade flaky crust)

Mousse and Ganache

  • 360 ml Heavy Cream (at least 36% fat)
  • 370 g Dark Chocolate, chopped
  • 4 Large Egg Whites
  • 200 g Granulated Sugar (caster sugar in the UK)
  • 1 tsp Vanilla Extract or vanilla bean paste
  • ¼ tsp Salt

Instructions

  1. Prepare the Pie Crust: Bake the pie crust according to package or recipe instructions if using a traditional crust. If using a no-bake crust like graham cracker or Oreo crumb, prepare and set aside without baking.
  2. Chop Chocolate: Finely chop the dark chocolate and place it in a large mixing bowl.
  3. Heat Cream and Vanilla: In a saucepan over medium heat, warm heavy cream and vanilla extract until steaming with tiny bubbles at the edges but not boiling.
  4. Make Ganache: Pour the hot cream over the chopped chocolate; let sit for one minute, then stir until smooth and glossy. Reserve about one-third of the ganache (approximately ¾ cup) in a separate bowl for topping later; set both bowls aside.
  5. Prepare Double Boiler: Fill a small saucepan with 1-2 inches of water and bring to a simmer over medium-low heat. Place a heatproof bowl over it making sure the bottom doesn’t touch the water.
  6. Heat Egg Whites Mixture: Combine egg whites, sugar, and salt in the heatproof bowl. Whisk constantly over the simmering water until the mixture reaches 160°F (71°C) or is no longer grainy to the touch.
  7. Whip Meringue: Transfer the heated mixture to a stand mixer with a whisk attachment and whip at high speed until stiff, glossy peaks form and the bowl is no longer warm, about 10 minutes. If still warm but stiff peaks are formed, allow to cool to room temperature before proceeding.
  8. Fold Meringue into Ganache: Gently fold the meringue into the cooled larger portion of chocolate ganache in thirds until fully incorporated without any meringue lumps.
  9. Fill Pie Crust: Pour the chocolate mousse filling into the prepared pie crust and smooth the surface evenly. Refrigerate for 10 minutes to slightly set.
  10. Add Ganache Topping: Pour the reserved ganache over the mousse layer and spread to cover. If ganache is too firm, warm in 5-second microwave bursts to loosen before pouring.
  11. Chill and Serve: Refrigerate the pie for at least 4 hours, preferably overnight, until fully set. Serve chilled with an optional dollop of chantilly cream on top.

Notes

  • Ensure the ganache and meringue are cooled to room temperature before folding to prevent deflating the mousse.
  • Using a thermometer for the egg white mixture improves safety and helps create stable meringue.
  • Dark chocolate with high cocoa content (70% or higher) yields the best rich flavor.
  • The pie can be made a day ahead and stored covered in the refrigerator.
  • For no-bake crusts, chilling is especially important to allow mousse to set properly.

Find it online: https://simpleplatter.com/chocolate-mousse-pie-recipe/