Unlike most recipes, this Chocolate Mousse Pie doesn’t rely upon added sugar to sweeten it. As a result, you get a delicious, genuinely chocolatey treat.

Chocolate Mousse Pie

Chocolate Mousse Pie
Recipe type: Dessert
Cuisine: American
Serves: 1 large pie
  • 1 Quart chocolate sandwich cookie crumbs
  • 6 ounces butter, melted
  • 12 ounces egg yolks
  • 4 ounces water
  • 2 1/2 pounds semisweet chocolate, melted, chopped
  • 2 Quarts heavy cream
Whipped Cream for Topping
  • 3 Cups heavy cream
  • 1/2 teaspoon vanilla
  • 3 Tablespoons confectioners' sugar
  • chocolate shavings, as needed
  1. Combine cookie crumbs and melted butter in bowl. Press into high-sided, 10-inch spring pan lined with pan liner. Set aside.
  2. Whip heavy cream in large bowl until peaks form. Keep cool, and set aside.
  3. Whisk together egg yolks and water in top of double boiler over simmering water until thick, being careful not to overcook.
  4. Gradually mix melted chocolate with egg mixture; fold in whipped cream.
  5. Fill spring pan; spreading the filling evenly. Refrigerate 4 hours or more.
Whipped Cream for Topping
  1. Whip the cream with vanilla and sugar in a chilled bowl till stiff. Before serving, pipe or spoon cream on individual slices and garnish with chocolate shavings.
Please note that serving under cooked eggs can result in illness, particularly with small children, the elderly or those with compromised immune systems.

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