Rich Chocolate Mousse Pie
Servings: 8 servings
Ingredients
Chocolate Graham Cracker Crust
- 1 3/4 cup chocolate graham cracker crumbs
- 8 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 1/8 tsp kosher salt
For the Italian meringue
- 3 egg whites at room temperature
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 4 tbsp water
- 1/8 tsp kosher salt
For the ganache
- 10 ounces semisweet chocolate chopped
- 10 tbsp heavy cream
For the whipped cream
- 1 cup heavy cream very cold
- 1/8 tsp kosher salt
For the ganache drizzle.
- 4 tbsp chopped semisweet chocolate
- 4 tbsp heavy cream
For the cocoa whipped cream.
- 1 cup heavy cream
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/8 tsp kosher salt
Instructions
Make the crust.
- In a large mixing bowl, combine the crumbs, salt, sugar and melted butter. Mix until well combined. Pour the crust into a 9 inch pie pan. Spread the crust over the entire bottom of the pan and up the sides. You could use the bottom of a measuring cup to create a flat surface on the bottom of the pan. Make sure to press all the way into the corners and up the sides.Place the pie pan on a sheet pan and bake in a preheated 350 degree oven for 10 minutes. Set aside to cool while you make the filling.
Make an Italian meringue.
- Pour the egg whites, salt and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment. Pour the granulated sugar and water in a heavy bottomed saucepan. Turn the heat to medium heat and insert a candy thermometer. Stir until the sugar dissolves then let it simmer until the syrup reaches 240 degrees. While the sugar syrup is heating up, whip the egg whites on medium speed until they reach soft peaks, (meaning when you lift the whisk head, a peak will form, then gently collapse back onto itself.)If the whites reach soft peaks before the sugar is at 240 degrees, just turn off the mixer and turn it back on when the syrup is ready.Once the syrup is at temp, drizzle it into the egg whites with the mixer running on medium. Turn the speed to medium-high and continue to whip until the meringue just approaches stiff peaks, which should take an additional 5 minutes, but the time may vary. When you lift the whisk head, the meringue should be firm enough to hold its shape and not collapse back onto itself. Allow the meringue to cool as you make a ganache.
Make a ganache and fold it with the meringue.
- Heat the heavy cream in the microwave until it begins to boil. Remove it, then pour it over the chopped chocolate. Stir until the chocolate completely melts. If some of the chocolate won't melt after minutes of stirring, place the ganache into the microwave and heat for just a few seconds at a time. Be very careful not to over heat, because it can burn. Allow the ganache to cool to room temperature. Pour the ganache into a large mixing bowl then add the cooled Italian meringue. Use a rubber spatula to fold the two together. At this point, don't worry about it being fully combined because you are going to do additional folding when adding the whipped cream in the next step. If it's still streaked with white, that completely fine. Best not to fold too much and risk deflating.
Make the whipped cream and fold it into the mousse.
- Whip the cold heavy cream and salt on medium-high with a whisk attachment until stiff peaks form, about 3 minutes. Add the whipped cream to the mousse and fold it in until the mousse is fully combined and there aren't any white streaks. Be very careful not to stir or to mix too aggressively and risk deflating your beautiful mousse. Pour the mousse into the cooled crust and spread it all the way to the edges with a rubber spatula. Refrigerate for at least 6 hours. It can be left overnight.
Make the ganache for drizzling.
- Just like with the ganache you made for the filling, heat the cream in the microwave, then pour it over the chopped chocolate. Stir until the chocolate has melted. Allow to cool to room temperature, then either drizzle it with a spoon over the chilled pie, or pour it into a squeeze bottle, then drizzle. The cold temperature of the pie will cause the ganache to set immediately.
Make cocoa whipped cream.
- Pour the cream, cocoa, sugar and salt into a large mixing bowl. Whip on medium until the cocoa and sugar are combined into the cream. Turn the speed do high and whip for about 3 minutes until stiff. Scoop the whipped cream into a piping bag and decorate your pie however you like!