The Gourmet Review | Best Food Blog | Secret Restaurant Recipes

Courtesy the Blue Baker

Love chocolate? This recipe is perfect for the chocoholic.This chocolate mousse pie  is one of my absolute favorites and is wonderful for any special occasion. Best of all, it needs to be made in advance, which makes entertaining that much easier.

YIELD:   Serves 8



21 chocolate sandwich cookies (such as Oreos)

1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse (Be brave – you can double this recipe for a tall mousse pie!)

12 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla extract

Pinch of salt

3 3/4 cups chilled whipping cream

1/4 cup sugar

Chocolate shavings (optional)



For Crust:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. (I use a potato peeler on squares of semisweet chocolate or a bar of chocolate).



The recipe was originally featured on the November 1992 cover of Bon Appetit.


—The Gourmet Review



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