NO BAKE CHOCOLATE MOUSSE PIE

Light, fluffy No Bake Chocolate Mousse Pie is the dessert for summer! So addicting you can enjoy this one all year long, too.

INGREDIENTS
For the crust:
  • 9 ounces chocolate wafer cookies crushed into fine crumbs
  • 5 tablespoons salted butter melted
  • 6 ounces semi sweet chocolate melted
  • For the chocolate mousse:
  • 6 ounces semisweet chocolate broken into 1/2-ounce pieces
  • 1 1/2 cups heavy cream
  • 3 egg whites
  • 2 tablespoons sugar

For the whipped topping:
  • 1/4 cup confectioners sugar
  • 1 cup heavy cream
  • chocolate shavings for garnish

INSTRUCTIONS
For the crust:
  1. In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
  2. Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
  3. For the chocolate mousse filling:
  4. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
  5. Allow the chocolate to melt slowly, about 9 to 10 minutes.
  6. Remove from the heat and stir until smooth keep at room temperature until needed.
  7. Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
  8. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
  9. Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
  10. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
  11. Fold all together gently but thoroughly.
  12. Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.

For the whipped topping:
  1. In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
  2. Spread the whipped cream over the top of the pie.
  3. etc
  4. etc
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