Chocolate Mousse Pie

Chocolate Mousse Pie

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Ingredients + Allergens

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No
No
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Desserts
Gluten-Free, Egg-Free, Nut-Free, Peanut-Free, Corn-Free
Pies, Tarts & Fruit Desserts
Father's Day, Mother's Day, Spring/Summer, Valentine's Day
Grahams
Ultimate Chocolate! You will be dreaming of this chocolate cloud, and sleepwalking, if there is any left in your refrigerator.
    FOR THE CRUST
  • 2 boxes Pamela’s Chocolate Grahams or Pamela's Honey Grahams
  • 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)

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.

© Pamela's Products, Inc.

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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605