Chocolate Mousse Chiffon Pie
Indulge in the ultimate chocolate-filled delight with this Chocolate Mousse Chiffon Pie, a show-stopping dessert that seamlessly combines a luscious, airy chocolate mousse with a velvety cookie crust. Made with rich semi-sweet chocolate, fluffy whipped cream, and a touch of vanilla, this dessert achieves the perfect balance of decadent and light. The chocolate mousse is folded into stiffly beaten egg whites for that signature chiffon texture, then layered into a buttery chocolate cookie crust for added crunch. Topped with a cloud of sweetened whipped cream, this no-fail pie is ideal for special occasions, dinner parties, or simply treating yourself. Serve it chilled for a creamy, melt-in-your-mouth experience that will satisfy even the most devoted chocolate lovers. With its stunning presentation and heavenly flavor, this recipe is a must-try for those seeking elegant yet approachable desserts.
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Recipe Information
Ingredients
- 24 Chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons Unsalted butter, melted
- 1 cup Semi-sweet chocolate chips
- 4 Large eggs, separated
- 0.5 cup Granulated sugar
- 1.5 cups Heavy cream (for mousse)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for whipped cream topping)
- 1 cup Heavy cream (for whipped cream topping)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies until finely ground. Add the melted butter and process until the mixture resembles wet sand.
Press the cookie mixture into the bottom and up the sides of a 9-inch pie pan. Bake the crust in the preheated oven for 8-10 minutes, then let cool completely.
Melt the semi-sweet chocolate chips in a heatproof bowl over a saucepan of gently simmering water, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the egg yolks with 1/4 cup of granulated sugar until pale and creamy. Gradually whisk the melted chocolate into the egg yolk mixture.
In a separate bowl, beat the egg whites to soft peaks using a hand or stand mixer. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
In another bowl, whip 1.5 cups of heavy cream with the vanilla extract until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Pour the chocolate mousse into the cooled cookie crust, spreading evenly. Refrigerate the pie for at least 4 hours or overnight to set.
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Spread or pipe the whipped cream over the mousse layer.
Garnish with chocolate shavings or a dusting of cocoa powder, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 31.7 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 69.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 229 mg | 5% | |
*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.
