Chocolate Mousse Pie Recipe
chocolate graham, cacao nib tuile, whipped cream
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Ingredients
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Crust
Mousse Filling
Cacao Nib Tuile
Whipped Cream
Method
Crust Preparation
- 1
Preheat Oven
Preheat the oven to 350°F (175°C).
- 2
Make Crust Mixture
In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- 3
Form Crust
Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- 4
Bake Crust
Bake for 8-10 minutes, then set aside to cool.
Mousse Preparation
- 5
Melt Chocolate
Melt the chopped bittersweet chocolate over a double boiler or in the microwave until smooth. Let cool slightly.
- 6
Whip Cream
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
- 7
- 8
Combine Mixtures
Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until fully incorporated.
- 9
Fill Crust
Pour the mousse filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours to set.
Cacao Nib Tuile Preparation
- 10
Make Tuile Batter
In a bowl, mix together flour, softened butter, granulated sugar, and egg white until smooth.
- 11
Add Cacao Nibs
Fold in cacao nibs.
- 12
Shape Tuiles
On a baking sheet lined with parchment paper, drop spoonfuls of the batter and spread thinly into desired shapes.
- 13
Bake Tuiles
Bake at 350°F (175°C) for about 5 minutes, or until edges are golden. Let cool on the baking sheet.
Whipped Cream Preparation
- 14
Whip Cream
In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
- 15
Assemble Pie
Once the mousse has set, top with whipped cream and arrange cacao nib tuiles on top for garnish.