Merry Chocolate Mousse Pie

Siena Berardi, Staff Writer

Though this pie can be made at any time of the year, when garnished with holiday sprinkles it can make the perfect addition to any holiday meal.


For the Chocolate Mousse:

3/4 cups of semi-sweet chocolate chips

14 ounces of cold heavy cream

3 large egg whites

2 tablespoons of sugar

For the Pie crust:

2 pre-made graham cracker pie crusts or Oreo Pie Crusts

whipped cream

caramel sauce

Yields: 2 pies or 16 slices (about 250 calories per slice)


For the mousse:

Place the chocolate chips into a large glass bowl. Take a smaller pot and fill it with a cup or so of water and place it on a burner on the lowest setting. Place the glass bowl on the pot of water and wait for the chocolate chips to melt. Stir the chips and once they are all melted, turn off the heat and set aside.

Then, beat the heavy cream over ice until it forms soft peaks. It helps to place ice into a large bowl and place a smaller bowl on top with the heavy cream in it. Beat with a hand mixer. It should take about five minutes to turn into peaks.

Next, whip the egg whites into soft peaks in a normal bowl. Slowly add sugar and whip until firm. Then, remove the melted chocolate from its pot and put it into a large bowl. Incorporate the egg whites until it is mostly mixed. Fold in the whipped cream in large spoonfuls until all the cream has been incorporated. Make sure everything is mixed and the mousse is a pale brown color. Cover with plastic wrap and store in the fridge for one hour.

Assembly of the pie:

Now take the two pie crusts and divide the mousse between the two pie crusts. Even out the mousse and then swirl on a layer of canned whipped cream. Then drizzle on the caramel sauce in any formation.

Slice and enjoy.