The best delicious Double Chocolate Mousse Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Chocolate Mousse Pie recipe today!
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What Makes This Double Chocolate Mousse Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Chocolate Mousse Pie.
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PIE CRUST
8 oz Chocolate Wafers; finely
-crushed
1/2 c Butter; melted
-PIE FILLING-
14 oz Semisweet Chocolate
4 oz Unsweetened Chocolate
16 oz Whipping Cream
6 tb Confectioner’s Sugar;
-divided
2 lg Eggs
4 lg Eggs; separated
Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine’s Day by offering you
fourteen of our most delicious chocolate-coated, cocoa-concocted recipes
from our Chocolate Lover’s Collection.
Today’s recipe is a chocolate lover’s dream: a fluffy filling of chocolate
mousse over a dark chocolate wafer crust! The Kitchen Staff recommends you
add a dab of freshly whipped cream and shaved semisweet chocolate to your
already decadent dessert just before serving it to your Valentine’s Day
favorites.
Pre-heat the oven to 350-F degrees.
To prepare the pie crust, combine the butter and crushed chocolate wafers
in a mixing bowl. Press the mixture into the bottom of and onto the sides
of a 9-inch springform pan. Refrigerate to firm the crust before baking the
mousse.
Using a double boiler, melt both chocolates over a low-heat setting. Stir
the chocolate occasionally until it is thoroughly melted. When melted,
remove the chocolate from the heat and let cool a bit.
In a large mixing bowl, whip the whipping cream with 2 tablespoons of
confectioner’s sugar until stiff.
In a separate mixing bowl, beat the four egg whites with 2 tablespoons of
confectioner’s sugar until stiff.
Add two whole eggs to the melted chocolate, one egg at a time, and mix
well. Make sure the chocolate is cool enough to not cook the egg yolks, yet
warm enough to easily stir.
Add the remaining four egg yolks, again one at a time, stirring the
chocolate mixture each time to thoroughly blend in the eggs.
Alternating between the whipping cream and the whipped egg whites, add
about half of each mixture and blend it into the chocolate. Fold the
mixture gently to combine the ingredients until all of the egg whites and
whipping cream have been added and blended.
Pour the chocolate mousse into the prepared pie crust and refrigerate
overnight. To serve, let the mousse warm a bit before loosening the spring
form pan, slicing, and serving.
Refrigerate any leftovers, but for a day or two only.
Yields
1 servings
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