Chocolate Mousse Pie with Homemade Pie Crust
I was making a lemon pie, and I'm the type that craves a sweet thing with a sour thing together, so I made this pie as well.
When you make a chilled pie, I recommend to use homemade pie crust. Because it will stay flaky even when cold.
When you make the chocolate mousse, double the amount of gelatin if you like it to be firm. It's a fluffy mousse with this recipe. Please adjust to your liking. Recipe by Shioaji
Chocolate Mousse Pie with Homemade Pie Crust
I was making a lemon pie, and I'm the type that craves a sweet thing with a sour thing together, so I made this pie as well.
When you make a chilled pie, I recommend to use homemade pie crust. Because it will stay flaky even when cold.
When you make the chocolate mousse, double the amount of gelatin if you like it to be firm. It's a fluffy mousse with this recipe. Please adjust to your liking. Recipe by Shioaji
Cooking Instructions
- 1
Put the egg yolks, egg whites and heavy cream into separate bowls. Prepare 2 bowls of hot water to melt the chocolate and whip the egg yolks. In summer, prepare a bowl of ice water to whip the heavy cream. Make the homemade pie crust. Recipe ID [472486] 
- 2
Add a pinch of salt (not listed) to the egg whites. In summer, place the bowl with the heavy cream over a bowl of ice water. Prepare a bowl of hot water for the egg yolks. Whip these ingredients in the order mentioned above using a hand mixer without washing it. Use 1/3 of the granulated sugar for each ingredients.
- 3
Whip the egg yolks over the bowl of hot water until the added granulated sugar is dissolved and it becomes body temperature. Then remove the bowl of hot water, and whip the egg mixture until thickens. Meanwhile, melt the courverture flake over another bowl of hot water.
- 4
Add the melted courverture chocolate into the egg mixture little by little, and mix well with a rubber spatula.
- 5
Soak the gelatin powder in the amount of water specified on the packet and dissolve completely in the microwave, etc.
- 6
Combine the meringue, whipped cream and the chocolate mixture from Step 4 in a bowl and mix well with the rubber spatula. Add the gelatin from Step 5 into the bowl and mix thoroughly.
- 7
Pour the filling from Step 6 into the pie crust, and chill in the fridge to set.
- 8
For decoration, whip the heavy cream with vanilla sugar until stiff peaks form and pipe onto the pie. Sprinkle pure cocoa powder to serve if you like.
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