Spicy Chocolate Mousse Pie
In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!
Servings: Makes one 9-inch pie
View Original PDFIngredients
Chocolate Mousse Filling
- 1 tablespoon hot water
- 1/2 teaspoon espresso powder
- 4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
- 1 cup sugar
- 10 oz 70% semisweet baking chocolate, chopped, plus extra for garnishing
- 3 tablespoons unsalted butter
- 2 cups heavy cream, divided
- 1/2 teaspoon cinnamon
- 3/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Crust
- 2 1/2 cups chocolate sandwich cookie crumbs (about 30 cookies)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon instant espresso powder
- Pinch of salt
- 7 tablespoons unsalted butter, plus 1 tablespoon for greasing pie dish
Vanilla Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F. Grease a pie dish with 1 tablespoon melted butter.
- Pulse cookies into fine crumbs. Add cinnamon, espresso, and salt. Mix in melted butter. Press into pie dish to form crust. Bake for 10 minutes and cool.
- Dissolve espresso powder in hot water. In a stand mixer, whip egg whites and sugar until stiff peaks form (5–6 minutes). Set aside in a large bowl.
- In clean mixer bowl, whip 1 cup cream with cinnamon, cayenne, salt, and vanilla until medium peaks form.
- Melt chocolate and butter in a heatproof bowl over simmering water. Stir until smooth and add espresso mixture.
- Fold chocolate mixture into egg whites, then fold in whipped cream gently until blended with no white streaks.
- Spoon mousse into pie crust, mound slightly higher than crust. Chill for 1 hour.
- For topping, whip cream with powdered sugar and vanilla until medium peaks form. Top chilled pie and refrigerate at least 4 hours.
- Before serving, garnish with shaved chocolate and dust with cinnamon and cayenne if desired.