Chocolate Mousse Pie

Chocolate Mousse Pie
Staff Writer
Chocolate Mousse Pie

Ellen Silverman

Chocolate Mousse Pie

I am including this pie for my brother, who requested this dessert for every family event from the time he was tiny until he entered his 20s and lost his taste for sweets (a strange, inexplicable event in our family that I feel validates my childhood taunting that he was adopted). If you feel like a milk chocolate mousse, substitute milk chocolate for the bittersweet. 

Click here to see Pick-Up-and-Go Pies.

Ingredients

  • 12  ounces  (340 grams) bittersweet chocolate, chopped, or bittersweet chocolate chips (2 cups)
  • 4  tablespoons  (55 grams) unsalted butter, cut into pieces
  • 1/3  cup  (75 milliliters) strong brewed coffee
  • 1  tablespoon  rum or Cognac
  • 2  cups  (480 milliliters) heavy cream, chilled
  • 1  teaspoon  vanilla extract
  • 1  ounce  (30 grams) bittersweet chocolate or 2 tablespoons unsweetened cocoa
  • recipe Chocolate Crumb Crust*

Directions

In a large, heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes. 

In a stand mixer fitted with the whip attachment, combine 1 ½ cups (360ml) of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.)

Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days. 

Line six ½-pint (24-ml) jars with the crumb crust. Whip the remaining ½ cup (120 ml) cream until soft peaks form. Spoon about ½ cup (120 ml) mousse into each crust-lined jar. Top the mousse with a dollop of the whipped cream and grate or shave a little chocolate on top or dust with cocoa powder. 

Serve immediately, or cover and refrigeratre for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.

Nutritional Facts

Total Fat
26g
37%
Sugar
29g
32%
Saturated Fat
11g
46%
Cholesterol
53mg
18%
Carbohydrate, by difference
38g
29%
Protein
4g
9%
Vitamin A, RAE
125µg
18%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
85mg
9%
Choline, total
24mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
34mg
11%
Niacin
1mg
7%
Phosphorus, P
146mg
21%
Selenium, Se
8µg
15%
Sodium, Na
325mg
22%
Vitamin D (D2 + D3)
1µg
7%
Water
81g
3%
Zinc, Zn
1mg
13%

Chocolate Mousse Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Mousse Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.