This chocolate mousse pie has a very home made Oreo-like cookie crust that’s made in only a few minutes. It may be made with all-purpose, complete wheat or gluten-free flour. The mousse can also be very simple and solely requires 4 primary elements.

Right here’s a very easy last-minute deal with for Christmas.

I’ll admit that it’s not tremendous Christmasy. Add some peppermint extract to the chocolate combination and bam! There’s your Christmas pie. 😉

Or smash up some sweet canes, and throw them on high. Then it’s additionally festive trying!

And for those who want a last-minute Christmas current, these Chocolate Coated Pecans, Candied Pecans and Pecan Clusters are nice decisions.

If you need one thing just a little extra concerned, or simply one thing with out pecans, then these Wholesome Peanut Butter Balls and this White Nutella would make wonderful presents.

I’ve made 6 batches of these peanut butter balls this vacation season. And I solely ate about half of them. 😉

Components

Right here’s an outline of what you’ll want. If you need whipped cream and chocolate on high, you’ll additionally want some powdered sugar and shaved chocolate.

The complete recipe is on the backside of this publish.

The crust

You don’t want any cookies or cookie crumbs for this tasty crust. You simply combine 5 elements collectively in a bowl, pat into the pan, chill for half-hour, and bake.

I first tried this crust in an everyday 9″ (23 cm) pie pan, and it wasn’t giant sufficient. There was approach an excessive amount of crust for it.

Should you don’t have a deep dish pie pan, you might use a springform pan or actually any dimension pan.

Your crust and filling received’t be precisely as thick as mine are. And your crust baking time can be completely different.

Or you might use your common 9″ pie pan and put the remaining crust and filling in a ramekin or two. Then you’ll be able to have your personal secret chocolate mousse “pie” earlier than reducing into the pie. 🙂

Learn how to make the filling

To make the mousse, you soften collectively the chocolate, a number of the cream, vanilla and salt.

Then you definitely take away it from the warmth and have to let it come to room temp, about 70 °F (21 °C), earlier than continuing.

Your finger isn’t an correct choose of room temperature. My finger (it was clear! and the pie all mine) thought it was room temperature at 30 °C.

If it’s too sizzling, it’ll soften the cream you’re about to whip. If it’s too chilly, it’ll be tough to fold the whipped cream into it.

It takes about half-hour to chill.

Can I exploit a special kind of chocolate?

This pie could be too candy with milk chocolate, however for those who like darkish chocolate, that may work. The pie will, after all, be much less candy.

It’d even be approach too candy with white chocolate. If you wish to use that, discover a white chocolate mousse pie recipe.

Gluten-free model

As an Amazon Affiliate, I earn from qualifying purchases. For more information, see my disclosure.

It’s best to use Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour. It’s the one within the blue bag.

I don’t suggest utilizing a special kind of flour. As I stated in my Gluten-free Pie Crust Recipe, crusts are tremendous finicky and you could use no matter product/model of gluten-free flour known as for.

I additionally tried it with oat flour, and whereas it tasted simply pretty much as good, it was unimaginable to get out of the pan with out digging at it. It was a wrestle.

If you wish to use oat flour, you are able to do that, however then make it a no-bake crust.

It’s nonetheless going to stay to the pan, so you could line the pan with a bit of plastic wrap.

Or use a springform pan and line the underside with parchment paper. However word that your mousse layer can be thinner and your crust just a little thicker. However it could look a lot nicer than a pie with a plastic wrap lining!

If utilizing parchment paper, then you’ll be able to bake the pie crust as a result of there’s no approach it’s going to stay to the parchment paper.

Can I make it vegan?

I’ve by no means gotten a number of quantity once I make whipped coconut cream. And you actually need that for this recipe to work. So I don’t have a vegan possibility to supply.

I do know that different varieties of vegan whipping cream exist, however I don’t use them, so I don’t know in the event that they’d work. If somebody tries it out, I’d love to listen to the way it goes!

Can I make it forward of time?

I believe it’s greatest on the primary two days.

Maybe it’s my fault, and I simply didn’t do a superb job overlaying the pie, however on day 3, I assumed the flavour had modified a bit.

I’m assuming it had taken on some fridge style (it’s clear, and all the pieces in there’s in containers, but it surely nonetheless occurs).

However you can also make the crust a number of days forward of time, wrap it up, and let it sit at room temperature for 2-3 days. You too can freeze it for as much as 3 months.

Can I freeze it?

Sure! And it freezes nice.

Simply cowl it up, wrap in a big Ziploc bag, and freeze for as much as 3 months.

I hope you’ll get pleasure from this chocolate mousse pie! I’m occurring Christmas break after I hit the publish button, so see you subsequent yr and have a cheerful Christmas, for those who have a good time, and an important begin to 2024. 🙂

❀

• Prep Time: 20 min
• Prepare dinner Time: 12 min
• Prepared in: 5 h
• Yield: 8-12 slices

Components

Crust:

• 1/2 cup (63 grams) all-purpose or complete wheat flour or for gluten-free, use 1/2 cup (68 grams) Bob’s Crimson Mill 1-to-1 Gluten-free Baking Flour
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup + 1 tablespoon (65 grams) Dutch-process cocoa powder
• 1/8 teaspoon salt
• 6 tablespoons (84 grams) unsalted butter, melted

For the filling:

• 1 1/3 cups (226 grams) chopped semi-sweet chocolate
• 2 cups (473 ml) heavy cream, divided
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Garnish:

• 3/4 cup (177 ml) heavy cream
• 3 tablespoons (23 grams) powdered sugar
• shaved chocolate

Instructions

Put together the crust:

1. Get out a 9” (23 cm) deep dish pie pan. Put aside. Place a big mixing bowl and the beaters into the fridge now. That is to make them chilly for whenever you whip the cream later.
2. In a big mixing bowl, combine collectively all of the crust elements aside from the butter till properly mixed.
3. Stir within the butter till mixed.
4. Pat into the ungreased deep dish pie pan. It’s not imagined to go up onto the rim, however as much as the rim.
5. Chill for half-hour.
6. Preheat the oven to 350 °F (175 °C).
7. Bake for 12 minutes or till it now not seems moist. It’s nonetheless going to be tender however shouldn’t be moist.
8. Let cool fully, about 1 hour.

Put together the filling:

9. In a big saucepan over medium hit, combine collectively the chopped chocolate, 1/2 cup (120 ml) of the cream, vanilla extract and salt.
10. Stir continuously till melted. It’ll seem like ganache.
11. Take away from the warmth, pour the chocolate combine into one other giant mixing bowl, place within the fridge, stirring often, and let cool till room temperature – 70 °F (21 °C). Your finger isn’t an correct choose of room temperature. Mine thought it was room temperature at 30 °C. If it’s too sizzling, it’ll soften the cream you’re about to whip. If it’s too chilly, it’ll be tough to fold the whipped cream into it. It will most likely take round half-hour.
12. As soon as the chocolate combine is room temperature, beat the remaining 1 1/2 cups (354 ml) of heavy cream within the chilled mixing bowl till you might have stiff peaks.
13. Fastidiously fold the whipped cream into the room-temperature chocolate combination. It’ll be very tender at this level however companies up because it chills.
14. Pour the chocolate combination into the cooled crust and chill for at the very least 4 hours or in a single day. Mine was already set at 2 1/2 hours, however I’m saying 4 to be on the protected facet.
15. When it’s prepared, beat the remaining 3/4 cup (177 ml) cream in a big mixing bowl with the powdered sugar till stiff peaks type.
16. Unfold over the pie and high with shaved chocolate. It is best loved on the day of constructing or the subsequent.
17. Cowl and refrigerate for as much as 2 days. It may also be frozen.

Recipe by Texanerin Baking | www.texanerin.com