Chocolate Mousse Pie
This is a straightforward chocolate mousse pie made with a meringue-based filling and a chocolate ganache topping. It sets up firm and has a rich chocolate flavor. You can use any type of pre-baked pie crust you prefer.
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.
Notes
Use dark chocolate with minimum 54% cacao. If reserved ganache becomes too firm, microwave in 5-second intervals until pourable.