Chocolate Mousse Pie With Peppermint Cream

7 thoughts on “Chocolate Mousse Pie With Peppermint Cream”

  1. I would love to make the chocolate mouse pie. I have a couple of questions. It calls for a half a block of ghiradelli cacao. I’m not sure what you are calling a block. I got the chocolate bar. Is the bar the same as a block. Also you’re to put the chopped cocoa in a blender. The whole package? Also some of the instructions after “pour mouse into a large mixing bowel is blocked by pictures. I was wondering if you could please fill me in on the rest of the instructions. Thank you.


    1. Yes, bar of chocolate is the proper terminology. Only put the 2oz (half a bar) in the blender.
      As far as the instructions being covered by pictures, I have looked the recipe up on 4 different devices and each one shows the recipe clearly. It may have just been a glitch.
      However here are the rest of the “Mousse” instructions for you.

      Pour Mousse mixture into a large mixing bowl and refrigerate for a minimum of 2 hours.
      Make folding cream, by pouring 3/4 cup of heavy whipping cream, sweetener and vanilla extract into a medium mixing bowl and beat with a hand mixer until stiff peaks form.
      Gently fold cream mixture into the mousse mixture, making sure not to lose the volume that you have just created in the cream. You want the mousse to be nice and light.
      Pour the mousse mixture into your pie crust, place into the refrigerator and let set up until it has firmed up, preferably overnight.
      Once set, top with the Peppermint Cream and some grated cacao for presentation.


    2. You needn’t cook the pie crust for this recipe? I was looking at the peanut butter pie recipe and the crust looks similar but you cook the one for the peanut butter one.


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