MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 9h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
- Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
- In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
- Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
- Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
- Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
- To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.
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Sadip Tamang
[email protected]This pie is so good! The chocolate and espresso flavors are perfectly balanced. The crust is flaky and the mousse is light and fluffy. I will definitely be making this again and again.
Diona Kelmeni
[email protected]Amazing pie! The chocolate and espresso flavors are a perfect match. The crust is flaky and the mousse is light and fluffy. Highly recommend!
Grace Mena
[email protected]This pie is delicious! The chocolate and espresso flavors are perfectly balanced. The crust is flaky and the mousse is light and fluffy. I will definitely be making this again.
Hasnain
[email protected]I love this pie! It's so easy to make and it always turns out perfect. The mousse is rich and creamy and the crust is flaky and buttery. I highly recommend this recipe.
Feven zighta
[email protected]This pie is amazing! The chocolate and espresso flavors are perfect together. The crust is flaky and the mousse is light and fluffy. I highly recommend this recipe.
Maggy Hauwanga
[email protected]I've made this pie several times and it's always a hit. The mousse is light and fluffy and the crust is flaky and buttery. I love the combination of chocolate and espresso.
KASiM Ali Hussainin
[email protected]This mousse pie is a showstopper! It's perfect for any special occasion. The chocolate and espresso flavors are perfectly balanced and the crust is flaky and delicious. I highly recommend this recipe.
Steve Graham
[email protected]This pie was so easy to make and it turned out perfect! The crust was flaky and the mousse was rich and creamy. I will definitely be making this again for special occasions.
Mulee Guluma
[email protected]I'm not a huge chocolate fan, but this pie was amazing! The espresso flavor really balanced out the sweetness of the chocolate. I would definitely recommend this recipe to anyone who loves chocolate or espresso.
Janaan Dollie
[email protected]This mousse pie was a hit at my last dinner party! The combination of chocolate and espresso was perfect, and the pie was light and fluffy. I will definitely be making this again.