Frozen Maple Mousse Pie With Chocolate-Maple Sauce
Updated Nov. 3, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups fine chocolate cookie crumbs
- 1cup maple sugar
- Pinch of salt
- 6tablespoons unsalted butter, melted
- 3large egg whites, at room temperature
- 1cup pure maple syrup, preferably Grade B
- 2cups heavy cream
- 4ounces unsweetened chocolate
- ½teaspoon vanilla extract
Nutritional analysis per serving (12 servings)
496 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 5 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Mix crumbs with ÂĽ cup maple sugar, the salt and the butter. Press into bottom and sides of a 10-inch pie plate. Refrigerate 15 minutes. Bake chilled crust 10 minutes, cool to room temperature, then place in freezer.
- Step 2
Beat egg whites until frothy. Place all but a tablespoon of remaining maple sugar in a saucepan, add ÂĽ cup water, bring to a boil and cook until mixture is 237 degrees on a candy thermometer. Continue beating egg whites until softly peaked. Then, beating all the while, drizzle in all the maple sugar mixture and beat until egg whites are firm and glossy. Beat in 4 tablespoons maple syrup. Refrigerate.
- Step 3
Whip cream until stiff. Fold into egg white mixture. Refrigerate separately until cookie crust is cold. Spoon mousse in prepared cookie crust, smooth top and freeze 4 hours. When frozen, cover with plastic wrap until ready to serve.
- Step 4
Melt chocolate on low heat. Whisk in remaining maple syrup and vanilla. Place in a container, cover and refrigerate.
- Step 5
Do not thaw pie for serving. Dust top with remaining tablespoon maple sugar and serve. Spoon some chocolate sauce over each portion.
Private Notes
Comments
Sounds great but, where do I get maple sugar, and or is there a substitute?
Thanks
I find Maple Sugar at my local grocery store. You can also find it at Maple sugar houses, but Im fortunate enough to live on the border of vermont in New York, so I can find it easily. You could try on line or if feeling frisky try making your own with maple syrup and a candy thermometer. You just heat the syrup to a particular degree (look up online) remove from heat and it turns to sugar as it cools.
Wow!--Like the old fashioned Sanders maple cream candies, but better. (Gasp!) I read the notes and decided to use my hand-held mixer so I could pour the maple carmel on the side. This worked very well. And I did bake the crust because then it seems to hold together better. When I was ready to serve it, I ran out of steam, so I just drizzled it with some maple syrup and some chocolate sauce. I think the whole thing was easier than it looks.
Maple sugar: King Arthur Flour, or my local food coop.
Wow!--Like the old fashioned Sanders maple cream candies, but better. (Gasp!) I read the notes and decided to use my hand-held mixer so I could pour the maple carmel on the side. This worked very well. And I did bake the crust because then it seems to hold together better. When I was ready to serve it, I ran out of steam, so I just drizzled it with some maple syrup and some chocolate sauce. I think the whole thing was easier than it looks.
I guess you can buy fine chocolate cookie crumbs but I've never seen them. I bought chocolate wafer cookies and put them in the Cuisinart, pulsing until they were finely chopped and uniform.
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