Fall Pies - Chocolate Explosion Recipe
Rich and silky chocolate mousse layered in a flaky butter crust then topped with chocolate whipped cream, chocolate ganache and chocolate curls. A chocolate lover’s dream!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chocolate Explosion Pie
Method
Instructions
- 1
Make the Pie Crust
In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cold water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
- 3
Prepare the Chocolate Mousse
Melt the semi-sweet chocolate chips in a double boiler or microwave until smooth. Let it cool slightly. Whip 1 cup of heavy cream until soft peaks form. Fold the melted chocolate into the whipped cream until fully combined. Spoon the mousse into the cooled pie crust and chill in the refrigerator for at least 2 hours.
- 4
Make the Chocolate Whipped Cream
In a bowl, whip the remaining heavy cream with powdered sugar, vanilla extract, and cocoa powder until stiff peaks form. Spread the chocolate whipped cream over the chilled mousse layer.
- 5
Prepare the Chocolate Ganache
Heat the 0.75 cups of heavy cream in a saucepan until just simmering. Pour it over the chopped dark chocolate and let sit for 2 minutes. Stir until smooth and glossy. Let it cool slightly, then drizzle over the whipped cream.
- 6
Garnish and Serve
Top the pie with chocolate curls and refrigerate until ready to serve. Slice and enjoy your Chocolate Explosion Pie!
