Chocolate Mousse Pie
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Gluten-Free Egg-Free Nut-Free Peanut-Free Corn-Free

Ultimate Chocolate! You will be dreaming of this chocolate cloud, and sleepwalking, if there is any left in your refrigerator.

    • 2 boxes Pamela’s Chocolate Grahams or Pamela's Honey Grahams
    • ½ cup sugar
    • ¾ cup (1 ½ sticks) butter, melted
    • 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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