Dark chocolate mousse pie is one of my favorite modern French cuisine recipes. It’s so creamy and delicious. Yummy!
Ingredients:
- 2 tablespoons unsalted butter melted
- 8 oz. chocolate wafer sandwich cookies
- 3 tablespoons cocoa powder
- 12 oz. semisweet chocolate
- 1/2 cup coffee, use espresso if you like a strong coffee flavor
- 1 teaspoon brandy or bourbon
- 2 cups heavy cream
- 4 teaspoons granulated sugar, divided
- 3 large eggs, separated
- 1/4 teaspoon salt
- 1 teaspoon vanilla or rum extract
For the topping:
- 1 1/2 cups heavy cream
- 1 teaspoon rum or vanilla extract
- Grated chocolate, chocolate curls, or shards, curls (optional)
Instructions:
- Add wafer cookies in the blender. Pulse to break up the wafer cookies and process continuously until the cookies are finely crushed into crumbs. Place them into a mixing bowl and combine them with the melted butter. (You will want the mixture to still be slightly crumbly at this point, therefore it is easy to press them into the pan.)
- Butter a 9-inch springform pan. Press the crumbs into the bottom of the pan, using a bit of plastic wrap or wax paper to keep them from sticking to the fingers. Put the springform pan into the fridge for at least half an hour for the crust to set.
- Next, finely chop the chocolate. In a heatproof bowl, put the chocolate, bourbon/brandy, coffee, and cocoa powder and set it over a pot of hot water. Keep the water at a bare simmer and do not let it touch the bottom of the bowl. Then, stir the chocolate mix frequently, until it is just about smooth. Remove the bowl from the pot and carry on stirring until smooth and the chocolate is melted. Leave aside to cool a bit.
- In a mixing bowl, beat the egg yolks, 2 teaspoons of granulated sugar, and salt until the yolks thicken a little bit and get lighter color, around 30 seconds. While whipping continuously, gradually put a ladle of the chocolate to the yolks and combine it in. Then, add another and combine again. After that scrape the egg-chocolate mix back into the chocolate bowl and beat until incorporated.
- Use a hand or stand mixer to beat the egg whites until frothy, around 3 minutes. Add the remaining sugar and continue whipping on medium-high until you see soft peaks, 2 minutes more with the standing mixer – and a little more with the hand mixer.
- Scrape around one third of the egg whites into the chocolate and slowly fold it in with a spatula. Place the rest and fold it in until it is just about completely mixed but you still see some egg whites.
- Then, take the egg white bowl and add the vanilla and cream. Beat the cream on medium-high speed until you get soft peaks again, around 3 minutes. Scrape the cream into the chocolate and slowly fold it in until it is entirely mixed through.
- Place the mousse into the prepared springform pan and spread it out evenly. Cover the pie with plastic wrap and leave it set overnight in the fridge.
- Gently run a knife around the sides of the pan in order to unmold the pie from the pan, At this point, you may serve it in the bottom of the pan or take it out with a thin spatula and transfer it to a plate.
- When ready to serve, beat the 1 1/2 cups of heavy cream and vanilla until you get soft peaks and mound it over of the top of the mousse pie. Top with chocolate curls or-or grated chocolate (if desired).
Bon Appétit!