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chocolate mousse pie.

Last weekend my we threw a surprise party for Gramps.  He turned 90.  If I turn 90, I hope someone throws me a party.  And if we have a party, let’s have this chocolate mousse pie because it’s spectacular.

My Grandpa is one of the most amazing men you’ll ever meet.  He has 6 children, 19 grandchildren and 20+ great grandchildren.  For his 50th wedding anniversary he took all of us on a cruise to celebrate.  And did I mention he is a newlywed?  Yep, got married last month.

I love Gramps, and I love that there were 75 people from all over the country there to celebrate him at a beautiful (and delicious) event!  You can take a look at a few shots of the beautiful day below.

This recipe starts with oreos and butter and ends with pure decadence.  Definitely not frugal in the calories department, I’ll warn you.

Marvelous things happen when you add hot cream to chocolate.

And then there’s more cream…whipped into a divine frenzy.  I’m starting to salivate just looking at this picture.

Rich, decadent, delicious, exquisite, celebratory…there really are about a thousand adjectives that describe this dessert.  Go ahead and give it a try when you’re feeling calorie-deprived…and celebrate someone you love when you enjoy it.

Chocolate Mousse Pie

(serves 10)

What You’ll Need:

Crust:

25 chocolate sandwich cookies ($1.25 at $2.49/box)

1/4 cup butter, melted ($.36 at $.09/tablespoon)

Mousse:

12 ounces semisweet chocolate, chopped ($2.29/bag)

1 teaspoon vanilla (make your own!…we’ll talk about that soon)

3 cups whipping cream ($4.49 at $2.99/32 ounces)

1/4 cup sugar ($.08 at $.60/lb)

Top with berries, chocolate shavings,  or whipped cream.

Instructions:

For the crust:

Preheat oven to 350.  Butter a 9 inch springform or pie pan.  Grind cookies in a food processor.  Add butter and process until combined.  Press crumb mixture onto bottom and up sides of the pan (crust will likely make it halfway up the sides).  Bake the crust 5 minutes.  Let cool completely.

For the mousse:

Combine chocolate and vanilla in the food processor.  Boil 1 cup cream in a saucepan.  Gradually pour the cream into the chocolate with the food processor running until chocolate is smooth.  Transfer to a large bowl and let cool to room temperature.

Whip 2 cups of cream and sugar in a a bowl until stiff peaks form.  Fold into the cooled chocolate mixture.  Pour mousse into the crust and chill at least 6 hours or overnight.

Garnish pie with berries, chocolate shavings or whipped cream.

TOTAL:  $8.47 or about $.85 per serving.

Nutrition:

488 calories per serving

33 grams of fat

53 carbs

4 grams protein

3 grams of fiber

Did you make this recipe?!!  Tell me what you think on Facebook or post pics of you making or enjoying it!

The birthday boy.

12 of the 19 grandchildren, some who flew across country for the big event.

Oh my.

Puff pastries with vanilla custard and fresh fruit.

My oh my.

Angel food cake (homemade, Gramps’ favorite) topped with vanilla bean ice cream, berries and homemade sea salt caramel sauce.

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6 Comments Post a comment
  1. Gramps sounds great and so does this pie!

    June 28, 2011
  2. Karen #

    Kelly, Daniel was just saying yesterday how delicious that chocolate pie was! I’m going to have to try making it for him, hope mine won’t be a disappointment!

    June 28, 2011
    • I really think you can’t mess this one up – it will be fabulous! And you’ll have one happy husband!
      K

      June 29, 2011
  3. Angela #

    I have made it twice! And you are so right there is no messing this up! So delicious and easy! I love it with raspberries. It is so rich and sweet add that sour bite of raspberry… Mmmmm… Another perk to this dessert is the altitude can’t mess with it!

    August 7, 2011
  4. Sarah #

    I’ve been waiting for the perfect opportunity to make this and tonight I had my parents over for dinner to celebrate my Dad’s birthday. This was absolutely amazing! Wow, we all loved it! Thanks!

    October 14, 2011
    • So glad it didn’t disappoint for such a special day!
      K

      October 14, 2011

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