Chocolate Mousse Pie
This is so quick and easy that its doable on the fly. I last made it for a friends get together an hour prior to walking out the door. Whats great about this recipe is that you can use your favorite candy bar!
This is so quick and easy that its doable on the fly. I last made it for a friends get together an hour prior to walking out the door. Whats great about this recipe is that you can use your favorite candy bar!
- Carbohydrate 66.5827722222222 g
- Cholesterol 0.305 mg
- Fat 16.9762604166667 g
- Fiber 4.52662495654821 g
- Protein 10.1484375 g
- Saturated Fat 14.7146865972222 g
- Serving Size 1 1 Serving (141g)
- Sodium 175.07875 mg
- Sugar 62.056147265674 g
- Trans Fat 0 g
- Calories 494 calories
Step-by-step
- Heat Chocolate, marshmallows, and milk. (I use the double boiler method. Don't worry if you don't have a DB, I don't either) - Place a contents in bowl over a half full saucepan of boiling water, and melt until mixture is smooth. Stir frequently.
- Mix 1 cup of whipped cream in with a hand blender.
- Pour mixture into the crust.
- Top with the remaining whipped cream. I use a flat side of a spoon to make deco peaks
- Shave the remaining chocolate over the top.
- Refrigerate for 20mins to an hour if you can stand to wait that long.
Marshmallows act as both sweetener and structural binder in this filling, melting down with dairy and solid chocolate to create a gelatinous network that holds air. Direct heat applied to chocolate causes scorching and separation of cocoa solids due to the high sugar content and low moisture threshold. Using a double boiler prevents the temperature from exceeding 212 degrees Fahrenheit, keeping the cocoa fat stable. Simmer the water underneath gently, ensuring the bottom of the mixing bowl never touches the liquid directly.
Adding whipped cream to a hot chocolate base deflates the aerated structure instantly. Cool the melted chocolate and marshmallow mixture to room temperature, registering roughly 75 to 80 degrees Fahrenheit, before folding in the whipped topping with a rubber spatula. Vigorous whisking shears the trapped air bubbles out of the cream, resulting in a dense, heavy layer rather than a light mousse texture.
Standard chocolate bars contain varying amounts of stabilizers and cocoa butter percentages, which directly alter setting times in the refrigerator. Cool the assembled pie for a minimum of 30 minutes to allow the fats to recrystallize fully before slicing. Substituting flavored spirits like cognac requires reducing the milk volume by an equivalent tablespoon to preserve the set.
