When Fine Cooking published this recipe in its August/September issue, the editors said, “This impressive and insanely delicious dessert requires only six ingredients. … Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar. …”
All you need is a springform pan, the kind where the bottom snaps off. Basically, this no-bake wonder is a combination of chocolate cookies, chocolate chips, cream and a touch of butter. Wow-o-wow.
- Chocolate Mousse Pie
- Recipe "Chocolate Mousse Pie" by Tammy Donroe Inman, August/September 2014, Fine Cooking Magazine, © 2014 by The Taunton Press Inc.
- 2 tablespoons butter unsalted, melted; more for the pan
- 8 ounces Italian chocolate wafer sandwich cookies Quadratini, or other chocolate wafers, such as Famous
- 9 ounces semisweet chocolate chopped (about 1½ cups); more for garnish
- 1.5 teaspoons pure vanilla extract
- pinch kosher salt
- 3.75 cups heavy cream
- Butter a 9-inch springform pan. Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1.75 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.
- Combine the chocolate, .5 teaspoon of the vanilla, and the salt in a large bowl. In a small saucepan, bring .75 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
- Beat 1.5 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.
- Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours and up to 2 days.
- Just before serving, beat the remaining 1.5 cups cream and 1 teaspoon vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.