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Chocolate Mousse Pie

COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
10
RATE THIS RECIPE
(94)
JJ Johnson's Short Rib Pie + Chocolate Mousse Pie
JJ Johnson's Short Rib Pie + Chocolate Mousse PieNathan Congleton / TODAY
COOK TIME
15 mins
PREP TIME
15 mins
SERVINGS
10
RATE THIS RECIPE
(94)

Ingredients

  • 1 pie crust, homemade or store-bought
  • 12 ounces semi-sweet chocolate
  • 2 tablespoons butter
  • 2 egg yolks
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 orange, zested
  • 1 pinch cinnamon
  • Chef notes

    Mousse pie is the best because it's basically all chocolate! The whipped cream lightens the texture of the rich chocolate, which means you'll have room for a second slice.

    Technique tip: Melt chocolate in a double boiler over a low flame. The water should not be simmering, just steaming. You do not want the chocolate to bur.

    (Created by TODAY with our sponsor Citi.)

    Swap option: You can substitute coconut oil for the butter if you prefer.

    Preparation

    1.

    Preheat the oven to 350°F.

    2.

    In a 9-inch pie pan, place foil or parchment paper in the center of the pie dough and add pie weights. Bake in the oven until golden brown, about 10-15 minutes or according to package instructions.

    3.

    Set a heatproof bowl over a pot of gently simmering water. Heat the chocolate and butter in the bowl, stirring every so often, until melted. Take off heat and cool slightly.

    4.

    Add egg yolks to the melted chocolate one at a time whisking constantly until combined. Set aside to cool completely.

    5.

    In a separate bowl, whisk the heavy cream until medium peaks form then add in sugar, orange zest, and cinnamon. Continue whisking until stiff peaks form (do not over whip).

    6.

    Once the chocolate mixture has cooled, take a quarter of the whipped cream and mix into the chocolate mixture.

    7.

    Fold the rest of the whipped cream into the chocolate mixture in two batches. Fold gently until no white streaks show.

    8.

    Pour into the cooled pie crust and set in the refrigerator overnight.