Triple Chocolate Mousse Pie
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 of this chocolate mousse pie 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 layered mousse cake 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.
A Rich, Dreamy Beauty
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!
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Triple Chocolate Mousse Pie
An exquisite pie with a chocolate crust, chocolate mousse, and white chocolate mousse!
- Prep Time: 1 hour
- Cook Time: 15 mins
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Ingredients
Chocolate Cookie Crust::
- 6 ounces chocolate cookie wafers (about 25 wafers), such as Nabisco Famous Chocolate Wafers
- 4 tablespoons butter (1/2 stick), melted and slightly cooled
Chocolate Mousse::
- 5 ounces semisweet chocolate, coarsely chopped
- 1 cup heavy cream
- 3 large egg whites, at room temperature (I recommend Davidson’s Safest Choice Eggs)
White Chocolate Mousse::
- 3/4 teaspoon powdered gelatin (I use Knox)
- 1 tablespoon water
- 6 ounces white chocolate, coarsely chopped
- 1 1/2 cups heavy cream
For garnish::
- Chocolate curls, optional
Instructions
- 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. 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.
Notes
*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 layered mousse cake recipe was created for an entry in the Davidson’s Safest Choice® Eggs Blogger Recipe Contest.
Liz, this is stunning and yummy too.
Love it
xo
I agree with “wow”! This looks amazing:@)
Gorgeous! Looks irresistibly good!
Actually, being buried in a piano crate sounds like a good idea…
Gotta go! I’ve got eatin’ to do!
Wow! This looks like the perfect chocolate combination! I wouldn’t be able to stop with just one slice 😉
I’m always up for pie. And what a pie you’ve made us! Well, actually for Bill, but we can pretend we all got a piece, can’t we? This is lick-your-screen good. Thanks!
Looks absolutely stunning, Liz, and well worth the time. Now that quote from Bill on the piano crate? Too funny!
What a stunning pie! Love all the chocolate you packed into it!
Saw this in my Bloglovin roll and had to come over and take a closer look! Definitely perfect for the chocolate lover who can’t decide which type of chocolate they feel like having today! Beautiful and creamy!!!
Wow yu are just making one cake after another right now lol. And another winner and classic recipe. As Bill said: Wow
Yum this pie looks so gorgeous and delicious!
Your hubby is a lucky man to get a pie like this made for him. It looks fantastic.
I think Bill has the right idea! I hope you gave him a sliver for breakfast. After all it was Father’s Day! Sounds to die for!
Magnificent. So fluffy!
Chocolate, chocolate and more chocolate…this looks sinfully decadent and divine!
My goodness this looks heavenly Liz, lucky Bill!
hahahaa the hubby’s comments are always the best 😀 and this pie is beeeeautiful, and so perfectly wonderously chocolatey!
Wow Liz you’ve outdone yourself here. This looks not just perfect but phenomenal. Your layers look so clean and even. Wow – nice recipe! My family would love this!
You had me at triple chocolate, those layers are absolutely perfect!
Multi layered cakes are really difficult to make, but your recipe sounds to have made it easier. Looks really delicious!
T Triple Chocolate Mouse Pie looks so delicious and wonderful, Liz. Chocolate crust + chocolate mousse + white chocolate mousse? Indeed it’s a chocolate lover’s dream! I wish I can have this right away! YUM YUM! PS: Those curls look on top so adorable. Have a lovely weekend my dear! 🙂
T Triple Chocolate Mouse Pie looks so delicious and wonderful, Liz. Chocolate crust + chocolate mousse + white chocolate mousse? Indeed it’s a chocolate lover’s dream! I wish I can have this right away! YUM YUM! PS: Those curls look on top so adorable. Have a lovely weekend my dear! 🙂
Those chocolate curls, so beautiful!!
A real chocoholics dream, my other half would flip for this!
You said the magic word… Chocolate and lots of it!! I know this pie was amazing…YUM! 🙂
Dear Liz, what an absolutely stunning presentation – I love, love this Triple Chocolate Mousse Pie. The recipe sounds divine and it looks absolutely perfect. I am quite impressed, again!
This comment box says to speak my mind. 😉 Stunning comes to my mind! Lovely, Liz! Your husband is very spoiled.
Liz, this mousse pie is absolutely gorgeous. It reminds me of when I was an apprentice chef, I was studying the baking component and to get marked competent, I had to spend some time working with a professional. So, I organised a month with one of my cities most talented bakers. I learned a whole lot, but the most fun was learning how to make the layered mousse cake. Everything about the dessert was/is wonderful. I can’t wait to give your version a go. Thanks for the trip down memory lane too.
Definitely worthy of a special occasion but any time works for me!
Wow is right! Feeling encouraged to replicate this beauty if you promise, promise it’s not too hard. Simply follow your tips right? Also, thank you for the reminder about the Pioneer Woman’s chocolate curls secret =)
I hope hubby didn’t have to wait ALL day for a piece of this beauty Liz
Getting ready to make this but step 8 is a little confusing. The chocolate and cream are heated, then the gelatin goes in. So what hot cream mixture is going over what chocolate to stand for a minute? The chocolate and cream are already heated in the microwave.
Hi, Deborah, I’ve edited step number 8. There were a couple sentences that I should have removed when editing. Sorry for any confusion!
this is one heavenly slice of pie!
pinning, can’t wait to try it