If you loved our Pumpkin Silk Pie that we published at Thanksgiving, then you’re going to REALLY LOVE this decadent Chocolate Mousse Pie. Light as a feather rich chocolate mousse, topped with a refreshing peppermint cream – flavors that sing the CHRISTMAS SEASON!!
PIE CRUST INGREDIENTS:
- 3/4 Cup almond flour
- 3/4 Cup coconut flour
- 1/2 Cup butter
- 1/2 tsp cinnamon
- 1 tsp stevia/erythritol blend sweetener
PIE CRUST INSTRUCTIONS
- Add all the base ingredients into a bowl, melt the butter in the microwave for 30 seconds and mix together in a bowl.
- In a pie plate, press the base mixture into the bottom of the bowl to form a pie crust.
- Place the crust in the fridge to chill and firm up.
CHOCOLATE MOUSSE INGREDIENTS:
- 1/2 cup of heavy whipping cream
- 1/2 cup of unsweetened almond milk
- 1/4 cup of Kerrygold butter
- 2oz Ghirardelli 100% cacao(chopped into small pieces) plus extra for grating on the final pie.
- 2 TBSP Ghirardelli 100% cocoa powder
- 4 TBSP Swerve confectioners sweetener
- 1 good pinch of espresso or coffee powder – Not necessary if you don’t have it, but does provide some complexity to the chocolate flavor.
- 2 large eggs
- 3/4 cup heavy whipping cream for folding into mousse
- 1 tsp vanilla extract
- 1 tsp stevia/erythritol blend sweetener
CHOCOLATE MOUSSE INSTRUCTIONS:
- Smash the chocolate into small pieces still in the unopened package. I use a rolling pin to bash the package and then open up the package after for clean, easy transportation.
- In a large blender put in all the dry ingredients (chopped up cacao, powdered cocoa, powdered sweetener, and espresso powder if using) and quickly pulse for about 30 seconds or until mixture is a fine powder and all the chocolate has been turned to powder.
- In a medium saucepan, add the butter, almond milk, and heavy whipping cream, and continue to stir over medium heat until the mixture starts to bubble. Be careful not to burn. Then carefully pour the hot liquid mixture into the blender over the dry mixture. Pulse for about 15 seconds until well combined. Then add the 2 large eggs into the blender, and blend for another 20 seconds.
- 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.
PEPPERMINT CREAM INGREDIENTS:
- 1.5 cups heavy whipping cream
- 1/2 tsp peppermint extract
- 1 tsp stevia/erythritol blend sweetener
PEPPERMINT CREAM INSTRUCTIONS:
- Make Peppermint Cream, by pouring 1.5 cups of heavy whipping cream, sweetener and peppermint extract into a medium mixing bowl and beat with a hand mixer until stiff peaks form.
PRODUCTS WE USE:
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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.
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.
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.
We don’t have a peanut butter pie recipe. And I’ve checked all of our other pie recipes, and none of them are cooked.
I think you may have it confused with somebody else’s recipe.
Thank you very much. I appreciate your response. I am looking forward making your pie for Christmas.
Did you leave out the instruction to bake the crust? I can’t imagine raw flour would be tasty.
It’s a refrigerator crust…and it’s delicious!