Creamy Chocolate Mousse Pie
A rich and creamy chocolate mousse pie with a crunchy golden biscuit crust, silky milk-chocolate filling, and dark and white chocolate chunks on top, sliced into eight delicious wedges.
Categories: UNCATEGORIZED
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Ingredients
- 2 cups crushed digestive biscuits or graham crackers
- 6 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 8 oz milk chocolate, chopped
- 1 ½ cups heavy whipping cream, divided
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped dark chocolate
- ½ cup chopped white chocolate
Cooking Instructions
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01
Mix the crushed biscuits, melted butter, and brown sugar until evenly combined.
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02
Press the mixture firmly into the bottom of a 9-inch pie pan.
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03
Chill the crust for 20 minutes until firm.
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04
Melt the milk chocolate with u00bd cup heavy cream, then let it cool slightly.
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05
Beat the cream cheese, powdered sugar, and vanilla until smooth.
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06
Whip the remaining 1 cup heavy cream until stiff peaks form.
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07
Mix the melted chocolate into the cream cheese, then gently fold in the whipped cream.
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08
Spread the mousse over the chilled crust, sprinkle with dark and white chocolate chunks, and refrigerate for at least 4 hours before slicing into 8 wedges.
Chef notes
Chill the crust well before adding the mousse for a firm base. Let the melted chocolate cool slightly before mixing it with the cream cheese. Fold the whipped cream gently to keep the mousse light and fluffy. Refrigerate for at least 4 hours, or overnight for the cleanest slices. Use a sharp knife wiped clean between cuts for perfect wedges.
