Posts Tagged ‘chocolate mousse pie’

The ChocolateDoctor’s Mmmm…Chocolate Mousse Pie

Friday, April 12th, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is definitely going to become your go-to chocolate pie from now on. It is simple to make and Mmmm…yummy to eat! It is sky-high and simply scrumptious—one of the best fluffy chocolate delights to serve for a fall or holiday dessert. You can put the pie together in a wink and a nod and it will disappear just as fast! You can substitute a store-bought chocolate or graham cracker crust and just mound the filling within and let it cool. As a bonus, add a couple of tablespoons of Choclatique Chocolate Curls or Decoratifs as a fancy sprinkle on top.

Chocolate Mousse PiePrep Time: 25 minutes
Cook Time: 5 minutes
Cool Time: 5 hours
Ready In: 6 hours
Yield: 1 9-inch pie

20 Oreo Chocolate Sandwich Cookies, crushed
1/4 teaspoon pure almond extract
1/4 cup unsalted butter, softened
1 cup heavy cream
12 ounces Choclatique Dark Chocolate Chips
1 teaspoon pure vanilla extract
1 pinch salt
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 cup heavy cream, chilled
2 tablespoon of orange liqueur (Grand Marnier)
1/4 cup granulated sugar


  1. Preheat oven to 350º F.
  2. Generously butter a 9-inch springform pan.
  3. In a medium bowl, mix together crushed cookies, almond extract and softened butter and press mixture evenly around the bottom and edges of the springform pan.
  4. Bake in preheated oven for 5 minutes; allow to thoroughly cool.
  5. In a microwave-safe bowl combine 1 cup cream, chocolate chips, vanilla extract and salt; heat in 15 second burst until chocolate is fully melted and mixture is smooth. The chocolate chips will not change shape until you mix. Do not burn.
  6. Set the chocolate mixture aside to cool completely to room temperature, stirring occasionally.
  7. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. Gently spoon the blended chocolate mixture into cooled crust.
  8. Chill the pie at least 5 hours before serving.
  9. Just before serving, beat remaining 1 cup chilled cream with orange liqueur and 1/4 cup sugar. Beat until stiff peaks form.
  10. Before serving spoon a dollop of whipped cream on top of each piece.

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