Chocolate Mousse Pie

An easy and rich chocolate dessert that can be prepared a day ahead.

Recipe from Smithfield
Chocolate Mousse Pie
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  • 20 chocolate sandwich cookies (such as Oreos)
  • 1/4 cup (1/2 stick) unsalted butter cut into pieces, room temperature
  • 12 ounces high quality semisweet dark chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 3/4 cups chilled whipping cream
  • 1/4 cup sugar
  • Chocolate shavings for garnish
Butter 9-inch, spring-form pan. In a food processor grind the cookies until fine. Add the butter and pulse until combined.
Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Remove from oven and allow to cool completely.
For Mousse
In the bowl of a food processor, combine the chocolate, vanilla, and salt. Bring 1 cup cream to boil in heavy small saucepan. With food processor running, gradually pour hot cream in and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
In the bowl of a standing mixer beat 2 cups cream and sugar until stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Serve sliced pie with whipped cream and chocolate shavings for garnish.
Serving Suggestions
This pie can also be served frozen.
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