Chocolate mousse pie: no-bake style


By Lou Ann Thompson - Country Cooking



Hello! With the temperatures heating up, the last thing I want to do is fire up my oven. So, this week’s recipe is a no-bake cool dessert. After all, there is that sweet tooth to take care of, right?

I ran across this recipe several years ago and decided to try it. My husband fell in love with it. It is cool and just the right amount of sweet, not to mention so light and fluffy. He requests this often.

It does take a little work, but it is well worth it in the end. I have made this with the crust it calls for, which is good, but I have also made it with a homemade pie crust and a graham cracker crust.

The graham cracker crust seems to be our favorite. You can buy the ready-made crust or make one yourself. Any way you choose to go, the crust will work.

No-bake chocolate mousse pie

-7 oz chocolate wafer cookies (about 32)

-6 Tablespoons butter, melted, plus an additional 4 Tablespoons butter

-10 oz bittersweet chocolate, chopped (I typically use chocolate chips)

-2, 1/2 cups mini marshmallows

-1, 1/2 cups heavy cream, plus an additional 1, 1/2 cups heavy cream

-1/4 cup confectioners’ sugar

-2 Tablespoons unsweetened cocoa powder

First, in a food processor, pulse the cookies to form fine crumbs. Add 6 Tablespoons melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.

Meanwhile, in a heavy-bottomed saucepan, bring 1/3 cup water to a boil, reduce heat to low and stir in the chocolate, marshmallows and remaining 4 tablespoons butter until melted. Transfer to a large bowl.

Using an electric mixer, beat 1, 1/2 cups of the cream in a second large bowl until stiff peaks form. Fold the cream into the chocolate mixture. Transfer to the prepared pie dish, spreading evenly, and chill until firm—about one hour.

Next, whip the remaining 1, 1/2 cups cream with the confectioner’s sugar and the cocoa powder until stiff. Spoon over the mousse and refrigerate for at least one hour. Enjoy!

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By Lou Ann Thompson

Country Cooking