Ingredients
- 1 pre-baked 9-inch deep-dish pie crust, cooled
- 1 1/2 cups Heavy Cream
- 10 oz Dark Chocolate (at least 54% cacao), chopped
- 4 Large Egg Whites
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
Make the Chocolate Ganache
Finely chop the dark chocolate and place it in a large, heatproof bowl.
Heat the heavy cream and vanilla in a saucepan over medium heat. You want it to get hot and steamy, with small bubbles forming around the edges, but don’t let it come to a full boil.
Pour the hot cream over the chopped chocolate and let it sit for one minute without stirring. This allows the heat to penetrate and melt the chocolate evenly.
After a minute, stir gently until the ganache is smooth and glossy.
Pour about 3/4 cup of the ganache into a separate, smaller bowl and set it aside. This will be the topping for the pie. Leave the rest in the large bowl.
Make the Swiss Meringue
Create a double boiler by adding an inch or two of water to a saucepan and bringing it to a simmer.
In a heatproof bowl (like the bowl of your stand mixer), whisk together the egg whites, sugar, and salt.
Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture reaches ~160F on a thermometer, or until you can no longer feel any sugar granules when you rub a small amount between your fingers.
Transfer the bowl to your stand mixer fitted with the whisk attachment. Whip on high speed for ~10 minutes. The meringue is ready when it forms stiff, glossy peaks and the outside of the bowl feels cool to the touch.
If the meringue reaches stiff peaks but the bowl is still warm, just let it sit and cool down to room temperature before moving on.
Assemble and Chill the Pie
Take the larger bowl of chocolate ganache; it should be at room temperature by now. Gently fold in the cooled meringue, one-third at a time, until it’s fully incorporated and no white streaks remain.
Pour the mousse filling into your cooled, pre-baked pie crust and smooth the top.
Place the pie in the refrigerator for ~10 minutes to allow the mousse to set slightly.
Take the reserved ganache you set aside earlier and pour it over the top of the chilled mousse, spreading it into an even layer. If it has firmed up too much, you can warm it in the microwave for 5 seconds at a time until it’s pourable again.
Chill the finished pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set completely before slicing and serving.
Chocolate Mousse Pie
Ingredients
- 1 pre-baked 9-inch deep-dish pie crust cooled
- 1 1/2 cups Heavy Cream
- 10 oz Dark Chocolate at least 54% cacao, chopped
- 4 Large Egg Whites
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Kosher Salt
Instructions
- Heat heavy cream and vanilla until steamy with small bubbles around edges.
- Pour hot cream over chopped chocolate, let stand 1 minute, then stir until smooth.
- Reserve 3/4 cup ganache for topping.
- Whisk egg whites, sugar, and salt in heatproof bowl over simmering water until mixture reaches 160F.
- Beat mixture on high speed for 10 minutes until stiff, glossy peaks form and bowl feels cool.
- Fold meringue into room temperature ganache in thirds until fully incorporated.
- Pour mousse into cooled pie crust and smooth top.
- Refrigerate 10 minutes.
- Pour reserved ganache over mousse, spread evenly.
- Chill at least 4 hours or overnight before serving.