If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.

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  • In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.

  • When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.

  • To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

Nutrition Facts

451.9 calories; 6.1 g protein; 37.7 g carbohydrates; 130.9 mg cholesterol; 168.8 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2009
I always test out recipes a couple of times before I serve them to other people and I'm going to make this one for thanksgiving with a few changes: 1) I felt the coffee and the almond flavors were too overpowering so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites instead of three to the mousse part to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect. Read More
(54)

Most helpful critical review

Rating: 3 stars
07/26/2010
Needed to be more firm. Read More
(6)
44 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/28/2009
I always test out recipes a couple of times before I serve them to other people and I'm going to make this one for thanksgiving with a few changes: 1) I felt the coffee and the almond flavors were too overpowering so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites instead of three to the mousse part to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect. Read More
(54)
Rating: 5 stars
12/04/2003
Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) just kind of sunk into the chocolate since the chocolate was still quite soft after 1 hour. Read More
(36)
Rating: 5 stars
01/10/2004
I wish I could give this a higher rating but five stars is as high as it goes! This is the best chocolate mousse pie I've ever had! Even better than in any restaurant I've ever had anything mousse in! It was easy to make and store and I even made mine non-dairy using Rich's whipping cream. Everybody raved about the pie. Thanks!! Read More
(26)
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Rating: 4 stars
10/19/2005
A really good version of this is to put it in the freezer instead of the fridge until completely frozen. The mousse ends up reminding you of ice cream but is still light and fluffy. Read More
(19)
Rating: 5 stars
08/18/2006
This pie is so good! I brought it to a 4th of July BBQ and everyone loved it! It is a bit rich but still great. I defnitely reccomend chilling the pie overnight to get a nice firm (not soupy) consistency. When I made it I thought I had done something wrong because it looked so soupy but after leaving it in the fridge overnight it was perfect! Overall easy to make and so delicious! Read More
(17)
Rating: 5 stars
09/08/2003
This was excellent! I would recommend not using the chocolate waffer crust only because a basic pie crust really does mediate the rich taste of the filling Read More
(12)
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Rating: 5 stars
01/10/2004
Get ready to fall in love! This is THE best chocolate mousse pie I have EVER made. It was beyond good. Better than any I have had while eating out. Also this is SO easy to make!!! The only thing I would change is a little less almond in the whipped cream. Read More
(9)
Rating: 5 stars
02/12/2003
This is very good. It has just the right amount of chocolate. It isn't overly rich either. Definitely one I would make again. Read More
(8)
Rating: 5 stars
04/13/2009
This was phenomenal! I made this for the Passover seder we went to (with a special crust) and it was devoured! The coffee really makes the flavor of the chocolate. It was phenomenal! Definitely chill overnight. Thanks for the great recipe! Read More
(8)
Rating: 3 stars
07/26/2010
Needed to be more firm. Read More
(6)