My Chocolate Season 2024: Chocolate Mousse Pie

Welcome to week two of my 2024 chocolate blog. Today I'm sharing a DELICIOUS and decadent Chocolate Mousse Pie. In fact it's so delicious that, after caring for young grandsons through much of Monday, I made an evening meal from a big slice and some good red wine. (don't worry - this isn't a regular thing but boy, did it hit the spot!)

My resulting dessert doesn't look anywhere near as 'refined' as the original and I dirtied plenty of equipment in my kitchen making this recipe. But it will definitely become a staple. Here are my notes:

EQUIPMENT
Springform pan
Food processor
Measuring cup
Measuring spoons
Two large mixing bowls
Small saucepan
Hand mixer
Spatula (I used rubber)

Sieve (V.O.E. - I used this to sprinkle cocoa powder atop the finished pie)

Crust note/V.O.E. - Break each chocolate sandwich cookie into small pieces before putting in food processor. 

​And room temperature butter works great.

The crust cooled until I combined the semi-sweet chocolate, vanilla, and kosher salt and then added the heated cream (see bowl on left, above). V.O.E. - However, the next time I make this recipe I will be sure the heated cream is hotter and the chocolate pieces are completely melted before adding the beaten heavy cream (bowl on the right, above) - so no crunchy chocolate bits remain.

After six long hours in the refrigerator this pie was ready for its whipped cream topping. V.O.E. - However, I simply placed dollops of whipped cream across the top as I don't own a pastry bag. I also added 3-4 tablespoons of sugar to the whipped cream first and substituted a dusting of unsweetened cocoa powder for chocolate shavings. It was a very tasty compromise.