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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Okedare Favour
[email protected]This pie is an insult to chocolate lovers everywhere.
Fenku Yadav
[email protected]I would not recommend this pie to anyone.
Abdrahim Sofyan
[email protected]This pie was a disappointment. It was too sweet and the mousse was too dense.
Faith Danii
[email protected]I thought this pie was just okay. It wasn't as good as I was expecting.
Mohammmed Yajia
[email protected]The mousse was a bit too soft for my taste.
leland machiskinic
[email protected]This pie was way too sweet for me.
epic mini-games yay
[email protected]I'm not sure what I did wrong, but my pie didn't turn out as good as the pictures.
Bhesraj Bohara
[email protected]The crust was a bit too thick for my taste, but the mousse was delicious.
Baby Kham
[email protected]This pie is perfect for a special occasion.
Mo Du
[email protected]I would definitely recommend this pie to anyone who loves chocolate and espresso.
tambulira edrine
[email protected]This pie was a bit more work than I expected, but it was worth it. It's one of the best chocolate pies I've ever had.
Sheri Lake
[email protected]I'm not a big fan of chocolate, but I really enjoyed this pie. The espresso mousse helped to balance out the sweetness of the chocolate.
Achraf Games
[email protected]This pie is definitely not for the faint of heart! It's very rich and decadent, but it's also incredibly delicious.
Janet Ama Okyere
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it.
Shafaq Sajid
[email protected]The pie was easy to make and it turned out beautifully. I was especially impressed with the mousse, which was so light and fluffy.
Cute Mytie boi
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
ChxrryBlxssom
[email protected]I followed the recipe exactly and it turned out perfectly. The crust was flaky and buttery, and the mousse was light and airy. I loved the combination of chocolate and espresso flavors.
amd arbif
[email protected]This pie was a showstopper! It was so rich and decadent, and the espresso mousse added a nice touch of bitterness that balanced out the sweetness of the chocolate. I would definitely make this again for a special occasion.