Chocolate Angel Strata Pie
Indulge in the airy decadence of Chocolate Angel Strata Pie, a no-bake dessert that combines the light, fluffy texture of angel food cake with layers of velvety chocolate mousse. Perfect for chocoholics, this recipe features rich semi-sweet chocolate, creamy whipped topping, and a subtle hint of vanilla, all beautifully layered into a stunning treat. The use of gelatin ensures a perfectly set mousse, while the optional chocolate shavings add a touch of elegance. With just 30 minutes of prep time and an overnight chill, this impressive refrigerated pie is ideal for make-ahead entertaining, offering a sweet ending to any gathering. Serve chilled for a slice of heaven on a plate!
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Recipe Information
Ingredients
- 10 ounces angel food cake
- 8 ounces semi-sweet chocolate chips
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 packet plain gelatin
- 3 tablespoons hot water
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons chocolate shavings (optional)
Instructions
Prepare the angel food cake by slicing it into 1-inch cubes. Set aside.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-30 second intervals until fully melted, stirring each time. Let it cool slightly.
In a separate bowl, whip 1 1/2 cups of the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form. Set aside.
Sprinkle the gelatin over the hot water in a small bowl, stirring until dissolved. Let it cool slightly.
In another bowl, combine the melted chocolate, milk, and cocoa powder. Gradually stir in the gelatin mixture until smooth.
Fold the whipped cream into the chocolate mixture in two additions, gently mixing until fully incorporated to form the chocolate mousse.
In a 9-inch pie dish, create a bottom layer by spreading half of the angel food cake cubes evenly across the dish.
Spread half of the chocolate mousse over the angel food cake layer, ensuring even coverage.
Repeat with a second layer of angel food cake cubes and the remaining chocolate mousse.
In a separate bowl, whip the remaining 1/2 cup of heavy whipping cream until soft peaks form, then spread it over the top of the pie as the final layer.
Optionally, garnish with chocolate shavings for a decorative touch.
Refrigerate the pie for at least 4 hours or overnight to allow the layers to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 29.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
