Light, airy, melt-in-your-mouth chocolate mousse with a crisp, flaky pie crust.
Yields8 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
Pie crust
5 ½cupsAll-purpose flour
½cupCold butter
¼cupIce water
Salt (a pinch)
Chocolate mousse filling
4ozGhiradelli unsweetened chocolate
1cupUnsalted butter
2 ¾cupsGranulated sugar (or 1 cup if you are using confectioner's sugar)
¼tspSalt
1tspVanilla extract
4Eggs (pasteurized)
Garnish
1cupCold heavy cream
2tbspConfectioner's sugar
Vanilla extract (a couple of drops)
2ozGhiradelli semi-sweet chocolate bar
Pie Crust
1
Bring together all the ingredients for a pie crust. Use a pastry cutter, a fork, or your hands to better blend the flour and butter. Don't over knead. Once it comes together, wrap it up in Saran wrap and chill it for 30 minutes.
2
After 30 minutes, roll out the dough and place in on your pan. Crimp the edges and poke holes in the bottom with a fork before lining the dough with aluminium foil and place weights on top. You can use dry rice or dry beans. I used about a cup of old pennies. Bake it at 375 F for about 20 minutes or till you the edges start becoming a bit golden.
3
Remove the foil and bake it for another 15-20 minutes or until the crust becomes golden all over.
Chocolate Mousse Filling
4
Melt the chocolate over a double-broiler or in a microwave over 15 second bursts. Set it aside and let it cool.
5
In the meantime, cream the butter and sugar together until it becomes light and fluffy. Add the salt, vanilla extract, and melted chocolate.
6
Once it we well mixed, add one egg and mix on medium speed for 5 minutes. Repeat this process with the rest of the eggs.
7
Fill the cooled pie with the chocolate mousse and allow it in the set in the fridge.
Whipped cream
8
Place your whipping bowl in the freezer for 5 minutes before starting. Whip the cold heavy cream at high speed until it thickens a bit. Add the confectioner's sugar and vanilla extract. Continue whipping until it forms stiff peaks.
9
Pipe the whipped cream and garnish with some chocolate shards or curls.
Ingredients
Pie crust
5 ½cupsAll-purpose flour
½cupCold butter
¼cupIce water
Salt (a pinch)
Chocolate mousse filling
4ozGhiradelli unsweetened chocolate
1cupUnsalted butter
2 ¾cupsGranulated sugar (or 1 cup if you are using confectioner's sugar)
¼tspSalt
1tspVanilla extract
4Eggs (pasteurized)
Garnish
1cupCold heavy cream
2tbspConfectioner's sugar
Vanilla extract (a couple of drops)
2ozGhiradelli semi-sweet chocolate bar
Directions
Pie Crust
1
Bring together all the ingredients for a pie crust. Use a pastry cutter, a fork, or your hands to better blend the flour and butter. Don't over knead. Once it comes together, wrap it up in Saran wrap and chill it for 30 minutes.
2
After 30 minutes, roll out the dough and place in on your pan. Crimp the edges and poke holes in the bottom with a fork before lining the dough with aluminium foil and place weights on top. You can use dry rice or dry beans. I used about a cup of old pennies. Bake it at 375 F for about 20 minutes or till you the edges start becoming a bit golden.
3
Remove the foil and bake it for another 15-20 minutes or until the crust becomes golden all over.
Chocolate Mousse Filling
4
Melt the chocolate over a double-broiler or in a microwave over 15 second bursts. Set it aside and let it cool.
5
In the meantime, cream the butter and sugar together until it becomes light and fluffy. Add the salt, vanilla extract, and melted chocolate.
6
Once it we well mixed, add one egg and mix on medium speed for 5 minutes. Repeat this process with the rest of the eggs.
7
Fill the cooled pie with the chocolate mousse and allow it in the set in the fridge.
Whipped cream
8
Place your whipping bowl in the freezer for 5 minutes before starting. Whip the cold heavy cream at high speed until it thickens a bit. Add the confectioner's sugar and vanilla extract. Continue whipping until it forms stiff peaks.
9
Pipe the whipped cream and garnish with some chocolate shards or curls.
AuthorPriyanka SivaramakrishnanDifficultyBeginner