Chocolate Mousse Pie – Texanerin Baking

This chocolate mousse pie has a completely home made Oreo-like cookie crust that’s made in just some minutes. The mousse is no-bake and solely requires 4 fundamental components. It may be made with all-purpose, complete 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 outline 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 total recipe is on the backside of this put up.

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 a daily 9″ pie pan, and it wasn’t giant sufficient. When you don’t have one, you can use a springform pan or actually any dimension pan.

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

How you can make the filling

To make the mousse, you combine collectively the chocolate, a few of 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 choose 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 troublesome to fold the whipped cream into it.

This can most likely take round half-hour.

Can I exploit a unique 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 means 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 Pink Mill 1-to-1 Gluten-free Baking Flour. It’s the one within the blue bag.

I don’t advocate utilizing a unique sort of flour. As I stated in my Gluten-free Pie Crust Recipe, crusts are tremendous finicky and it’s worthwhile to use no matter product/model of gluten-free flour is known as for.

I additionally tried it with oat flour, and whereas it tasted simply pretty much as good, it was inconceivable 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 it’s worthwhile to line the pan with a chunk of plastic wrap. I’m warning you that it’ll be a bit of 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 a bit of thicker. However it will look a lot nicer!

Can I make it vegan?

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

I do know that different sorts of vegan whipping cream exist, however I don’t use them, so I do not 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 greatest on the day you make or and the subsequent day.

Maybe it’s my fault and I didn’t do an excellent 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 part in there may be in container, nevertheless 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 happening Christmas break after I hit the publish button, so see you subsequent yr and have a contented Christmas, when you rejoice, and an excellent 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 complete wheat flour or for gluten-free, use 1/2 cup (68 grams) Bob’s Pink 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 once you whip the cream later.
2. In a big mixing bowl, combine collectively all of the crust components apart from the butter till nicely mixed.
3. Stir within the butter till mixed.
4. Pat into the ungreased deep dish pie pan. It’s not imagined 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 not seems moist. It’s nonetheless going to be comfortable however shouldn’t be moist.
8. Let cool fully, 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 often till melted. It’ll appear 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 choose 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 troublesome to fold the whipped cream into it. This can most likely 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’ve stiff peaks.
13. Rigorously fold the whipped cream into the room-temperature chocolate combination. It’ll be very comfortable at this level however companies up because it chills.
14. Pour the chocolate combination into the cooled crust and chill for a minimum of 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 secure 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 type.
16. Unfold over the pie and high with shaved chocolate. It is best loved on the day of creating or the subsequent.
17. Cowl and refrigerate for as much as 2 days. It may also be frozen.

Recipe by Texanerin Baking | www.texanerin.com