Double Chocolate Mousse Pie Recipe

Preparation

1. 1

   Make the Crust

   Preheat your oven to 350°F (175°C). Crush the chocolate wafer cookies into fine crumbs and mix with melted butter until well combined. Press the mixture into the bottom of a pie dish to form an even crust. Bake for 10 minutes, then let cool.

2. 2

   Prepare the Mousse

   Melt the semi-sweet chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let cool slightly. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. In another bowl, beat the eggs and powdered sugar until thick and pale, then add in the melted chocolate and vanilla extract.

3. 3

   Combine Mousse Components

   Gently fold the whipped cream into the chocolate mixture until just combined. Pour the mousse into the cooled crust and refrigerate for at least 4 hours or until set.

4. 4

   Prepare Raspberry Purée

   Blend fresh or frozen raspberries until smooth, then strain to remove seeds. Sweeten to taste with powdered sugar and reserve for serving.

5. 5

   Make Espresso Cream Anglaise

   Heat 1 cup of heavy cream with 1 tablespoon of espresso powder until just below boiling. In another bowl, whisk together 2 egg yolks and 1/4 cup of sugar. Slowly pour the hot cream into the egg mixture, whisking continuously. Return to the heat and stir until the mixture thickens enough to coat the back of a spoon. Cool before serving.

6. 6

   Candied Toffee Crumbs

   In a small saucepan, melt 1/2 cup of sugar until it caramelizes. Pour over crushed toffee and let cool, then break into crumbs.

7. 7

   Serve the Pie

   Slice the chilled chocolate mousse pie and serve with raspberry purée, drizzle with espresso cream anglaise, and top with candied toffee crumbs.