Chocolate Mousse Pie
Updated Aug. 22, 2024
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 12eggs, separated
- 1½cups sugar plus 3 tablespoons
- 2teaspoons vanilla
- ¼teaspoon salt
- ¾cup brandy
- 15ounces unsweetened chocolate
- 3ounces semisweet chocolate
- 1cup plus 2 tablespoons butter, softened
- ¾cup coffee
- 2¼cups heavy cream
- Chocolate crust
Nutritional analysis per serving (14 servings)
663 calories; 50 grams fat; 30 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 10 grams protein; 119 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
Beat yolks in top of double boiler with 1½ cups sugar, vanilla, salt and brandy, over simmering water, until mixture is thick. Remove from water and set aside.
- Step 2
Melt chocolates over hot water or over direct heat, carefully. Remove; beat in butter a little at a time. Gradually beat chocolate into yolks until mixture is smooth. Beat in coffee.
- Step 3
Beat whites until soft peaks form. Gradually beat in 3 tablespoons sugar until stiff peaks form. Beat one cup of whites into chocolate mixture to thin it. Then fold in remaining whites until well blended.
- Step 4
Whip cream until stiff and fold into chocolate mixture. Pour into prepared crust and chill overnight in refrigerator.
- Step 5
Or spoon mixture into 16 individual souffle dishes, each holding less than ⅛ cup.
Private Notes
Comments
I only wish I had realized the quantity if ingredients I purchased was more than I had ever purchased for a single recipe. By the time I had followed the directions to a T I felt like my kitchen was drowning in chocolate mousse. I filled one pie shell...larger than even called for...and then filled every empty glass in my cupboard to use up the rest. Divide by 3 for a normal pie.
This is for a spring form pan. Divide by 3 for a normal pie.
Way too much for one pie!
But truly delicious. Makes 3 pies worth, easily.
This is delicious. And more mousse than most people will need, so heed the other reviews. This filled one 9” spring form (with a graham cracker crust) five ramekins, two espresso cups, and three plastic cocktail cups. My guess is you could fill at least 3-4 regular pie plates with the recipe as is. Next time will cut in at least half.
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