Chocolate Mousse Pie

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Chocolate is my absolute WEAKNESS. I’ve never been a fan of candy, but chocolate is another story.

This chocolate mousse pie is decadent, chocolatey, and isn’t overly sweet because I use dark chocolate in my recipe. And since research shows that eating dark chocolate can be beneficial to your health, consuming this pie is practically like saving your life.

Seems legit.

INGREDIENTS:

5 ounces of chopped dark chocolate (may sub for semi-sweet)

4 egg yolks

1/4 cup of sugar

1 cup of heavy whipping cream

3 Tablespoons of prepared gelatin (see recipe below)

prepared whipped cream (see below)

TO MAKE THE GELATIN:

1 package of unflavored gelatin (about 2 1/2 teaspoons)

1/2 cup of hot water

TO MAKE THE WHIPPING CREAM:

2 cups of heavy whipping cream

1/2 cup of powdered sugar

2 tsp of vanilla extract

3 Tablespoons of prepared gelatin

YOU WILL ALSO NEED:

2 store bought chocolate crusts

INSTRUCTIONS:

1. Start off by chilling your mixer by placing it (along with beater) in your freezer.
2. Into a small mixing bowl, make your gelatin. Mix very well. Set aside and allow to cool down slightly.
3. Into a medium sized bowl, beat your egg yolks until lemon colored and thickened. Add in your sugar and beat until well combined.
4. Into a saucepan over medium heat, add in 1 cup of heavy cream and heat until hot (but not boiling). Take half of your hot cream and add it into your egg yolk mixture. This is called tempering. Using a wire whisk, whisk it just until combined. Carefully, add all of your egg yolk mixture + cream back into the saucepan and cook over low heat until thickened (about 5 minutes). Keep whisking and DO NOT BOIL. Remove from heat and stir in dark chocolate. Whisk until fully melted.
5. Pour chocolate mixture into a clean mixing bowl and stir in 3 Tablespoons of your prepared gelatin. Mix well.
6. Using your chilled mixer, pour in 2 cups of heavy cream. Beat on medium speed for 2 minutes and gradually speed up mixer. Once at soft peaks, turn mixer to low, and add in your powdered sugar, and vanilla extract. Turn mixture to medium high, and add in 3 Tablespoons of gelatin, and beat until stiff peaks.
7. Take HALF of your whipped cream, and fold it into your chocolate mixture. Place the other half of your whipped cream in the refrigerator for later use.
8. Divide your chocolate mousse evenly amongst two pie crusts, cover, and refrigerate for 4 hours.
9. Remove pie crusts from the fridge, and using the remainder of your whipped cream, frost the tops of your pies.

NOTES:

Make these a day ahead for the best, chocolate mousse pie eating experience. :) The pies will be set and ready to eat in about 4 hours, but I prefer to make these a day ahead!