Chocolate Mousse Pie

Name: Chocolate Mousse Pie
Ingredients: 2 boxesPamela's Honey Graham Crackers; ½ cup sugar; ¾ cup (1 ½ sticks) butter, melted FOR THE FILLING; 12 ounces semisweet chocolate, finely chopped; 1 teaspoon vanilla extract; Pinch salt; 3 cups whipping cream (divided); ¼ cup sugar; chocolate curls or shavings (optional)

on Jul 15 2024

Ingredients

2 boxesPamela's Honey Graham Crackers
½ cup sugar
¾ cup (1 ½ sticks) butter, melted FOR THE FILLING
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch salt
3 cups whipping cream (divided)
¼ cup sugar
chocolate curls or shavings (optional)

Directions

TO MAKE THE CRUST: Preheat oven to 350°. Spray well a 9-inch springform pan with nonstick cooking spray.
In a food processor, pulse the Chocolate Grahams or Honey Grahams until a fine crumb forms; add sugar and pulse until mixed; add melted butter and process until well blended. Pour into pan and press crumbs into the bottom and all the way up the sides. Bake for 5 minutes. Cool on rack.
FOR THE FILLING: In the bowl of a food processor, combine semisweet chocolate, vanilla extract, and salt. Bring one cup of the cream to a boil in a small saucepan and then, with food processor running, pour hot cream in a stream through the feed tube, processing until chocolate is melted and smooth. Cool in a large bowl, stirring occasionally to prevent skin from forming on top.
In a large bowl, whip remaining two cups whipping cream to soft peaks. Add sugar and whip again until stiff peaks form. Gently fold whipped cream into chocolate mixture until combined; pour into baked crust. Smooth top and refrigerate until set, about 6 hours. Slice and serve.

Back to blog

Ingredients

Directions

Leave a comment

Other Recipes You'll Love

Pamela's Best Sellers