Chocolate Mousse Pie – Texanerin Baking

This chocolate mousse pie has a very do-it-yourself Oreo-like cookie crust that’s made in only a few minutes. The mousse is no-bake and solely requires 4 fundamental components. It may be made with all-purpose, entire wheat or gluten-free flour.

Right here’s a very easy last-minute deal with for Christmas.

I’ll admit that it’s not tremendous Christmasy. Add some peppermint extract to the chocolate combination and bam! There’s your Christmas pie. 😉

Or smashed up some sweet canes and throw them on high. Then it’s additionally festive wanting!

Elements

Right here’s an summary of what you’ll want. If you’d like whipped cream and chocolate on high, you’ll additionally want some powdered sugar and shaved chocolate.

The complete recipe is on the backside of this submit.

The crust

You don’t want any cookies or cookie crumbs for this tasty crust. You simply combine 5 components collectively in a bowl, pat into the pan, chill for half-hour, and bake.

I first tried this in an everyday 9″ pie pan, and it wasn’t giant sufficient. In the event you don’t have one, you can use a springform pan or actually any measurement pan.

Your crust and filling received’t be precisely as thick as mine are. And your crust baking time can be totally different.

make the filling

To make the mousse, you combine collectively the chocolate, among the cream, vanilla and salt.

You then take away it from the warmth and have to let it come to room temp, about 70 °F (21 °C) earlier than continuing.

Your finger isn’t an correct decide of room temperature. My finger (it was clear! and the pie all mine) thought it was room temperature at 30 °C.

If it’s too scorching, it’ll soften the cream you’re about to whip. If it’s too chilly, it’ll be tough to fold the whipped cream into it.

It will in all probability take round half-hour.

Can I take advantage of a special sort of chocolate?

It’d be too candy with milk chocolate, however when you like darkish chocolate, darkish chocolate will work.

It’d even be approach too candy with white chocolate. If you wish to use that, discover a white chocolate mousse pie recipe.

Gluten-free model

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You possibly can ought to use Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour. It’s the one within the blue bag.

I don’t advocate utilizing a special sort of flour. As I mentioned in my Gluten-free Pie Crust Recipe, crusts are tremendous finicky and you should use no matter product/model of gluten-free flour known as for.

I additionally tried it with oat flour, and whereas it tasted simply pretty much as good, it was unimaginable to get out of the pan with out digging at it. It was a battle.

If you wish to use oat flour, you are able to do that, however then make it a no-bake crust.

It’s nonetheless going to stay to the pan, so you should line the pan with a bit of plastic wrap. I’m warning you that it’ll be just a little messy.

Or use a springform pan and line the underside with parchment paper. However word that your mousse layer can be thinner and your crust just a little thicker. However it could look a lot nicer!

Can I make it vegan?

I’ve by no means gotten a lot of quantity once I make whipped coconut cream. And you actually need that for this recipe to work. So I don’t have a vegan possibility to supply.

I do know that different forms of vegan whipping cream exist, however I don’t use them, so I don’t know in the event that they’d work. If somebody tries it out, I’d love to listen to the way it goes!

Can I make it forward of time?

I feel it’s finest on the day you make or and the subsequent day.

Maybe it’s my fault and I didn’t do a superb job masking the pie, however on day 3, I assumed the flavour had modified a bit.

I’m assuming it had taken on some fridge style (it’s clear and every little thing in there’s in container, however it nonetheless occurs).

Can I freeze it?

Sure! And it freezes nice.

Simply cowl up, wrap in a big Ziploc bag, and freeze for as much as 3 months.

I hope you’ll get pleasure from this chocolate mousse pie! I’m occurring Christmas break after I hit the publish button, so see you subsequent yr and have a cheerful Christmas, when you have fun, and a fantastic begin to 2024. 🙂

❀

• Prep Time: 20 min
• Cook dinner Time: 12 min
• Prepared in: 5 h
• Yield: 8-12 slices

Elements

Crust:

• 1/2 cup (63 grams) all-purpose or entire wheat flour or for gluten-free, use 1/2 cup (68 grams) Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup + 1 tablespoon (65 grams) Dutch-process cocoa powder
• 1/8 teaspoon salt
• 6 tablespoons (84 grams) unsalted butter, melted

For the filling:

• 1 1/3 cups (226 grams) chopped semi-sweet chocolate
• 2 cups (473 ml) heavy cream, divided
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Garnish:

• 3/4 cup (177 ml) heavy cream
• 3 tablespoons (23 grams) powdered sugar
• shaved chocolate

Instructions

Put together the crust:

1. Get out a 9” (23 cm) deep dish pie pan. Put aside. Place a big mixing bowl and the beaters into the fridge now. That is to make them chilly for whenever you whip the cream later.
2. In a big mixing bowl, combine collectively all of the crust components apart from the butter till effectively mixed.
3. Stir within the butter till mixed.
4. Pat into the ungreased deep dish pie pan. It’s not alleged to go up onto the rim, however as much as the rim.
5. Chill for half-hour.
6. Preheat the oven to 350 °F (175 °C).
7. Bake for 12 minutes or till it now not seems moist. It’s nonetheless going to be tender however shouldn’t be moist.
8. Let cool utterly, about 1 hour.

Put together the filling:

9. In a big saucepan over medium hit, combine collectively the chopped chocolate, 1/2 cup (120 ml) of the cream, vanilla extract and salt.
10. Stir incessantly till melted. It’ll seem like ganache.
11. Take away from the warmth, pour the chocolate combine into one other giant mixing bowl, place within the fridge, stirring sometimes, and let cool till room temperature – 70 °F (21 °C). Your finger isn’t an correct decide of room temperature. Mine thought it was room temperature at 30 °C. If it’s too scorching, it’ll soften the cream you’re about to whip. If it’s too chilly, it’ll be tough to fold the whipped cream into it. It will in all probability take round half-hour.
12. As soon as the chocolate combine is room temperature, beat the remaining 1 1/2 cups (354 ml) of heavy cream within the chilled mixing bowl till you will have stiff peaks.
13. Rigorously fold the whipped cream into the room-temperature chocolate combination. It’ll be very tender at this level however corporations up because it chills.
14. Pour the chocolate combination into the cooled crust and chill for at the least 4 hours or in a single day. Mine was already set at 2 1/2 hours, however I’m saying 4 to be on the protected facet.
15. When it’s prepared, beat the remaining 3/4 cup (177 ml) cream in a big mixing bowl with the powdered sugar till stiff peaks kind.
16. Unfold over the pie and high with shaved chocolate. It is best loved on the day of constructing or the subsequent.
17. Cowl and refrigerate for as much as 2 days. It will also be frozen.

Recipe by Texanerin Baking | www.texanerin.com