Skill Level
Chocolate Mousse Pie
Crust
Chocolate Wafer Cookies | 9 oz | |
Melted Butter | 6 Tablespoons |
Mousse
Heavy Whipping Cream | 1.5 Cups | |
Milk Chocolate Chips | 3/4 Cup | |
Egg Whites | 3 | |
Sugar | 2 Tablespoons |
Topping
Heavy Whipping Cream | 1 Cup | |
Powdered Sugar | 1/4 Cup | |
Vanilla Extract | 1/2 teaspoon | |
Grated Milk Chocolate |



- Crush the Wafer Cookies and add the melted Butter and press evenly into an 8 inch Deep Dish Pie Pan, place into the freezer while you make the Mousse.
- Melt the Chocolate chips in the microwave for about 1 minute, it may take longer than that but only heat at 30 second intervals. Set aside.
- Whip the 1.5 Cups of Cream in a stand mixer with whisk attachment until stiff peaks form.
- Remove the Whipped Cream from the mixing bowl and set aside.
- Clean the bowl extremely well then add the Egg White and whisk until foamy then slowly add the sugar and continue to whisk until stiff peaks form.
- Add about a cup of the Whipped Cream to the Melted Chocolate and blend together, then add the remaining Cream then the Egg Whites.
- Pour into the frozen Pie Shell and chill for at least an hour.
- When you are ready to serve whip the remaining Cream with the Powdered Sugar and Vanilla until stiff.
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