Bill was hankering for a Father’s Day pie, so I created this Triple Chocolate Mouse Pie in his honor. With a chocolate crust, chocolate mousse, and white chocolate mousse, it’s a chocolate lover’s dream!
Triple Chocolate Mousse Pie
I finally got the ol’ hubby to give me some good quotes. Just don’t tell him that they’re being blasted over the Internet! “Wow” was his response when I let him sample the chocolate left on the edges of the springform pan after I released it. Next, wanting a slice sooner than later, he inquired if he could fire up the grill and get dinner going. Mind you, it was 10 AM! And minutes later, he reminded me that it wasn’t his fault if I’d need to bury him in a piano crate. I’m not too worried about that either.
A Special Occasion Dessert
This isn’t necessarily a difficult recipe, but it does take some time. The cookie crust is pretty basic, just chocolate cookie crumbs and melted butter, pressed into the bottom of the pan and baked. Next, you make one mousse at a time. They both use raw eggs, so to be on the safe side, I recommend pasteurized eggs* to prevent a foodborne illness. Also, when whipping the egg whites, note that they do best at room temperature, so set them out an hour or two before starting the process. And make sure no egg yolk or grease is in or on the mixing bowl or beaters as that will prevent the whites from becoming white and billowy.
I made semisweet chocolate curls using the Pioneer Woman’s technique as my topping. You can certainly serve ungarnished or top each slice with some beautiful red raspberries. Treat the chocoholics in your life to this exquisite chocolate mousse pie!
You May Need:
- 6 ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers
- 4 tablespoons butter (1/2 stick), melted and slightly cooled
- 5 ounces semisweet chocolate, coarsely chopped
- 1 cup heavy cream
- 3 large egg whites, at room temperature (I recommend Davidson's Safest Choice Eggs)
- ¾ teaspoon powdered gelatin (I use Knox)
- 1 tablespoon water
- 6 ounces white chocolate, coarsely chopped
- 1½ cups heavy cream
- Chocolate curls, optional
- Grease an 8-inch springform pan and set aside. Preheat oven to 350º.
- Place the cookies in a food processor and pulse till crumbs are formed. Add the melted butter and pulse to combine. Scrape the bowl and pulse again till butter is evenly dispersed.
- Press the crumbs into the bottom of the spring-form pan. Bake 10 to 15 minutes. Remove to a wire rack and cool to room temperature.
- Make chocolate mousse by placing the semisweet chocolate and ¼ cup of the cream into a heatproof bowl. Microwave gently, stopping and stirring at 30-second increments until smooth and melted. Set aside to cool (should not be hot when you add the whipped cream).
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Mix on high until stiff peaks form, about 1 minute. Transfer whipped whites to another bowl.
- Place the remaining ¾ cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute.
- Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest. Gently fold the egg whites into the chocolate mixture. Scrape the mousse onto the cooled crust and smooth top with an offset spatula. Refrigerate uncovered for at least an hour before making the white chocolate mousse.
- To make the white chocolate mousse, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate and ½ cup of the cream in a medium microwave-safe bowl. Microwave gently, stopping to stir at 30-second increments, till melted and smooth. Add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, stirring occasionally.
- Whip the remaining 1 cup of cream until soft peaks form. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula. Spoon the white chocolate mousse into the pan over the chocolate mousse. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2 hours.
- Garnish top with chocolate curls or chocolate shavings, if desired.
*Note: I highly recommend Davidson’s Safest Choice Eggs when any recipe calls for raw or partially cooked eggs. They are pasteurized to prevent any foodborne illnesses, which can be quite serious for children, elderly and the immuno-compromised.
Disclosure: This recipe was created for an entry in the Davidson’s Safest Choice® Eggs Blogger Recipe Contest.
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