Happy Valentine’s Day! I made you a pie 🙂
Actually I made myself a pie. But you can have the recipe and go make one for yourself, too! Or make it for your girlfriend (Women love home-made pie and women love chocolate, this is a win win boys – go, bake, be happy)
This is not just any pie. This is chocolate. Mousse. Pie. Not even “chocolate pie”, this is Chocolate Mousse... pie. I used a mousse recipe for the filling. That’s right. You know those little tiny cups of mousse you get with a little tiny spoon when you order “chocolate mousse” for desert at a fancy restaurant and the whole time you’re eating it you’re giving your date the stink eye and thinking, “why did I agree to share this desert? If they hadn’t given us these tiny spoons it would only be four bites of food!” and then you remember that you ordered 2 deserts and agreed to split both of them but it turns out that no one is really interested in that special “home-made” doughnut when there is chocolate mousse around.
Yeah, this is a whole pie made out of that.
Now, I know there are lots of things called “chocolate mousse pie” out there and maybe I was just looking in the wrong places, but none of the chocolate mousse pie recipes and the chocolate mousse recipes were similar enough for me. I wanted the real deal. I wanted light and fluffy and rich. I wanted mousse. So I made it, and stuck it in a crust. And I’m happy to say, it worked out just right.
On the topic of mousse pie crusts: I asked my husband, who I know loves chocolate pie, what he felt was the proper crust and he said Graham Cracker. But none of the recipes out there called for graham cracker, they called for chocolate cookie or regular pie crust. But I like the graham cracker idea and I like to make my man happy so I made a fun little compromise: chocolate graham cracker crust! I loved it. He still wanted regular beige crackers. C’est la vie. You do whatever sounds best to you. I recommend chocolate graham cracker.
1.5 Cups graham cracker crumbs
1/3 c sugar (I would reduce this to 1/4 cup next time)
6 Tablespoons melted butter (I had to add an extra 1/2 T, maybe I didn’t break up the graham crackers enough)
Smash up graham crackers (I put them in a zip lock and let my 3-year-old bash them with a rolling-pin)
Mix crumbs and sugar
Mix in melted butter
Press into pie plate (2 inch deep dish)
Let son lick the bowl
I used This Recipe and added an extra yolk for a little more stability.
Buy some good dark chocolate. Remember, whatever chocolate you buy informs the basic flavor of your mousse.
8 oz chocolate (I only had 6 here so I added some chocolate chips too)
1/3 cup whole milk
3 T sugar
1/8 t salt
3 egg yolks lightly beaten
4 egg whites
1 cup heavy whipping cream, cold
Heat a couple of inches of water in a large sauce pan to a boil.
Break up chocolate and put in a metal bowl that can rest over your sauce pan. Once the water is boiling turn the heat down to medium and place your metal bowl full of chocolate over the steam. Move the chocolate around with a whisk, stirring as it melts. Once melted, set aside.
In a large bowl (this is the bowl all the ingredients will eventually go into) whisk your yolks.
In a small sauce pan heat milk and sugar until sugar dissolves, bring to a boil.
Slowly pour the milk mixture into the egg yolk. Only pour a little at a time – maybe one tablespoon – mixing well between each drizzle so that you don’t scramble your egg! (This is called “tempering the egg”, so if you ever run across the instruction “Temper” in a recipe, this is what it wants you to do)
Pour the melted chocolate into the egg mixture and whisk until combined.
Yum.. looking good so far! (those bumps are bubbles, it should be very creamy, not lumpy)
In another metal bowl over a sauce pan of boiling water: add your 4 egg whites and mix with a hand mixer until fluffy hot to the touch.
I say “with a hand mixer” because I tried just using a hand whisk the first time and some of the egg cooked, some turned to water, some got fluffy. It was a mess. I couldn’t whisk fast enough. I had to start over with 4 new egg whites.
Here is a picture of the bad egg whites:
See the little white cooked egg bits? See the watery stuff at the bottom?? No good. Start over. You want it all to be fluffy and soft.
Take off heat, add salt, and continue to beat until soft peaks form.
Whist 1/3 of the egg whites into the chocolate mixture.
Fold the rest of the egg whites into the chocolate mixture.
I think I need a lesson on “folding in” because I’m not good at it. But still the mousse came out great so, even if you aren’t great at folding, it should be ok. Just do your best. This is what mine looked like half way folded.
Once I had folded it all together (I kind of had to hack up big clumps of egg, maybe I over beat my eggs…) I still had little bits of white floating in the chocolate. I was worried, but it turned out not to be a problem at all. Once the whipped cream was incorporated it all came out smooth.
In a separate bowl (a cold bowl is good but not necessary) whip 1 cup of heavy whipping cream until it holds a strong peak.
Mix 1/3 of the whipped cream into the chocolate mixture.
Fold the rest of the whipped cream into the mixture.
Pour into prepared crust.
It will be like a fairly thick liquid, don’t worry, it will set.
Chill in fridge for 2 hours.
Mix 1.5 cups of whipped cream in the mixer, add a splash of vanilla and 3 T of sugar as it starts to thicken.
Once thick, spread over the top of your firm mousse filling
Yum. At this piont your pie is done! Congratulations! Now go eat!
Or you can some flair…
Today, because it’s Valentine’s day, I decided to go all out and add a hot-chocolate-mix heart to the top!
To do this, cut out a heart (or whatever shape you like) from a piece of paper then have someone hold the paper right over the pie (as close as they can get without touching) while you sprinkle the hot chocolate mix on! I sprinkled it through a metal strainer so that it fell more uniformly than just shaking it off a spoon.
Eat and enjoy! Happy Valentine’s Day!!!