WEEKDAYS 1e|12c|p

Chocolate Mousse Cake Pie

Anna O'Steen
Servings: 5
1 to 2 hr

Spoon up this velvety dessert into a pie crust for an all-new way to enjoy mousse!

  • Ingredients
  • step-by-step directions
Chocolate Mousse Cake Pie
  • 3 1/2 cups cream-stuffed sandwich cookies
  • 5 tablespoons melted butter
Chocolate Mousse:
  • 12 ounces semi-sweet chocolate chips
  • 3 ounces coffee
  • 4 tablespoons butter
  • 1 tablespoon rum
  • 1 1/2 cup plus 1/4 cupwhipping cream
  • 1 teaspoon flavorless gelatin
Flourless Chocolate Cake:
  • 6 ounces chocolate
  • 4 tablespoons butter
  • 1/4 cup coffee
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 6 eggs (separated)
  • 1 cup sugar
  • For the Crust: Preheat oven to 300°F.
  • Break up the cookies into small pieces using a food processor or a zip top bag and mallet.
  • In a medium mixing bowl, combine the crushed cookies and melted butter using a fork. Press the cookie mixture into the bottome of a 9-inch pie pan. Place in the oven to bake for 10 minutes. Remove and set aside to cool.
  • For Flourless Chocolate Cake: Raise oven temperature to 350°F.
  • Over a double boiler, melt chocolate chips with butter, and stir to combine. Remove from heat. Add the coffee, vanilla and salt, and stir to combine. Set aside to cool.
  • In a separate bowl, add 6 egg yolks with one cup of sugar, and mix until combined.
  • Add the chocolate mixture to egg mixture.
  • In a large bowl, whisk whites to soft peaks. Then, fold the whipped egg whites into the chocolate mixture.
  • Transfer chocolate mixture into the baked and cooled crust.
  • Place in the oven to bake for 35 minutes.
  • Remove from the oven and let cool completely. (The cake mixture will fall, making space for the mousse to sit on top.)
  • For Chocolate Mousse: Meanwhile, combine the chocolate chips, coffee, butter and rum in a double boiler. Stir to melt and combine. 
  • Pour the whipping cream into the bowl of a stand mixer, and place both in the refrigerator to chill.
  • In a separate bowl, add gelatin and cover with a 1/4 cup of the chilled whipping cream. Place this bowl over indirect heat, just enough to melt the gelatin.
  • Let gelatin cool off.
  • Add the gelatin mixture to chocolate, and fold in. Beat the remaining cold whipping cream to medium peaks. Fold the whipped cream into the chocolate.
  • For Assembly: Place mousse mixture on top of cooled flourless cake.  (Feel free using your hand to push down the cake to make room for mouse to sit.)
  • Garnish with colorful chocolate shavings or whipped cream.
Similar categories: Desserts Courses & Meals
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