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Easy Chocolate Mousse Pie

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Chocolate is, without question, my favorite, most favorite, dessert. From cookies to brownies, cakes and pies, ice cream and more, chocolate is a very real weakness, an irresistible indulgence that we will always say YES to. I love baking as much as the next person, and I also love to find ways to combine scratch methods with simple shortcuts, especially if this means a chocolate craving can be satisfied quickly and easily. With a little fuss but not too much muss, making a chocolate mousse pie can be done in just over an hour, much to the delight of the family. This is a recipe that is great for a surprise weeknight dessert as much as it’s perfect for a dinner party. Check out how simple this is!

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Scratch crusts are actually fairly easy, especially if you’re just using butter and cookie crumbles. But I’ve decided to make this one step easier picking up a ready-made pie crust from the store (and from time to time, I try to keep a box in my freezer). With the crust pretty much taken care of, attention may be turned to the star of the show: a chocolate mousse filling. I could have used a refrigerated or frozen whipped topping, but whipping up whipped cream is so easy, and adds a little extra freshness (if one can describe a chocolate cake as ‘fresh’). And the real secret ingredient: mini marshmallows. Sure I could have added sugar, but the extra marshmallow gooey sweetness works so well here. Now all that’s left to do is “chill out” – a little refrigeration time helps set the pie and we top it off with some extra chocolate shavings – because when is chocolate on chocolate ever a problem! Chocolate craving satisfied!

Easy Chocolate Mousse Pie

1 hour, 30 minutes to prepare serves 10-12

Ingredients

  • 1 (9-inch) refrigerated pie crust
  • 4 tablespoons unsalted butter
  • 12 oz semi-sweet baking chocolate, chopped and divided (10 oz for filling, 2 oz for garnish)
  • 2 ½ cups heavy cream
  • 2 ½ cups mini marshmallows
  • ⅓ cup water
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Preparation

  1. Bake pie crust according to package instructions. Cool before adding chocolate filling.
  2. In a saucepan, bring ⅓ cup water to a boil. Reduce heat to low and add chopped chocolate, butter, and marshmallows. Stir until smooth then transfer to bowl.
  3. In a separate mixing bowl, beat heavy cream until peaks form. Fold in chocolate mixture and stir until incorporated. Pour batter into pie crust.
  4. Refrigerate for 1 hour. To serve, grate or finely chop reserved 2 oz of chocolate over top of pie.

Recipe adapted from Woman's Day

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