Chocolate Mousse Pie

Staff Writer
Chocolate Mousse Pie
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.

6
Servings
798
Calories Per Serving
Deliver Ingredients
Makes
6 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
  • 1 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.

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.

Nutritional Facts

Total Fat
63g
97%
Sugar
44g
N/A
Saturated Fat
36g
100%
Cholesterol
130mg
43%
Protein
6g
12%
Carbs
62g
21%
Vitamin A
394µg
44%
Vitamin B12
0.2µg
2.7%
Vitamin C
0.5mg
0.8%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
9%
Vitamin K
12µg
15%
Calcium
85mg
8%
Fiber
5g
18%
Folate (food)
19µg
N/A
Folate equivalent (total)
45µg
11%
Folic acid
15µg
N/A
Iron
3mg
18%
Magnesium
90mg
23%
Monounsaturated
21g
N/A
Niacin (B3)
1mg
6%
Phosphorus
171mg
24%
Polyunsaturated
3g
N/A
Potassium
354mg
10%
Riboflavin (B2)
0.2mg
14%
Sodium
191mg
8%
Sugars, added
34g
N/A
Thiamin (B1)
0.2mg
10.4%
Trans
0.3g
N/A
Zinc
2mg
12%