Easy Chocolate Mousse Pie
Published Oct 22, 2023
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Super easy and sensational, this Easy Chocolate Mousse Pie is the perfect dessert for any holiday occasion.
Easy Chocolate Mousse Pie
Ingredients
Crust
- 12 ounces (350 g) gluten-free Oreo-style cookies
- 2 tablespoons (25 g) salted butter, very soft, plus more for greasing the pan
- 1¾ ounces (50 g) dark chocolate, melted in a double boiler
- Ingredients for the milk chocolate layer
- 2½ ounces (70 g) milk chocolate
- ¾ cup (180 ml) heavy cream, very cold
- 1 teaspoon powdered gelatin
- 3½ ounces (100 g) cream cheese, preferably Philadelphia type
- Ingredients for the white chocolate layer
- 2½ ounces (70 g) white chocolate
- ¾ cup (180 ml) heavy cream, very cold
- 1 teaspoon powdered gelatin
- 3½ ounces (100 g) cream cheese, preferably Philadelphia type
Instructions
- Prepare a 10-inch diameter round tart pan, preferably with a removable bottom, and lightly grease with butter.
- Finely grind the gluten-free Oreo-style cookies in a food processor until no lumps remain. Add the soft butter to the crushed cookies and the melted, cooled dark chocolate. Mix thoroughly until all ingredients are well combined. Press the mixture firmly into the prepared tart pan, evenly covering the bottom and sides. Place in the refrigerator to set.
- For the milk chocolate layer, melt the milk chocolate in a double boiler. Remove from heat. Remove 1-2 tablespoons melted chocolate for decoration. To the remaining melted chocolate, add a tablespoon of heavy cream and 1 teaspoon powdered gelatin. Mix thoroughly until all ingredients are well incorporated. Allow the mixture to cool, stirring occasionally to prevent it from setting. Add the cold cream cheese to the cooled chocolate mixture and blend until you achieve a fluffy and smooth consistency.
- In a large, very cold metal bowl, whip ¾ cup (minus 1-2 tablespoons) cold heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the chocolate mixture using a large spoon or spatula. Spread the chocolate mousse evenly over the chilled crust in the tart pan. Return to the refrigerator.
- For the white chocolate layer, repeat the same process as the milk chocolate layer, also reserving 1-2 tablespoons melted chocolate for decoration.
- Carefully spread the white chocolate mousse over the milk chocolate layer in the tart pan. Using the reserved milk and white melted chocolates, create small dots on the top layer and then create decorative patterns by dragging a toothpick or a small fork through the chocolate.
- Cover the pie and refrigerate for at least 5 hours, or until the mousse is set. This pie can be prepared up to 2 days in advance.
Nutrition
Calories: 4752kcalCarbohydrates: 370gProtein: 58gFat: 353gSaturated Fat: 196gPolyunsaturated Fat: 24gMonounsaturated Fat: 108gTrans Fat: 1gCholesterol: 680mgSodium: 2320mgPotassium: 2168mgFiber: 19gSugar: 247gVitamin A: 8660IUVitamin C: 2mgCalcium: 705mgIron: 50mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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