Chocolate Mousse Pie

Chocolate Mousse Pie Made Easy with the Hamilton Beach Food Processor. Hamilton Beach just provided us with a new Stack and Snap food processor so we decided to give it a whirl and make a Chocolate Mousse Pie for a New Years Eve celebration.

We decided to use the food processor for each of the three major steps in making this pie. The food processor is easy to assemble and clean and worked well with this recipe.

We like this recipe because it can be made the day before and is still fresh and beautiful for the party. This is a very rich pie, a small piece will satisfy most guests.

chocolate mousse

Ingredients for Chocolate Mousse Pie

Ingredients for a Chocolate Mousse Pie

Food Waste

The crust:

  • 2 rolls (about 22) Oreos & 4 Tablespoons Butter (at room temperature)

  • The filling:

  • 12 Ounces of Semi-Sweet Chocolate (we use a Ghiradelli bar, broken into pieces)
  • 3 Cups Heavy Whipping Cream (divided – 1 cup is boiled & the other 2 are whipped)
  • 1 teaspoon Vanilla
  • 1/16 teaspoon salt

  • The topping:

  • 1 Cup Heavy Cream (make sure it’s cold)
  • 1/4 Cup Sugar
  • 1/2 teaspoon Vanilla
  • Yes, this recipe uses 4 cups of heavy cream! Delicious, but banned on most diets.

    Recipe for Chocolate Mousse Pie

    1. Place 22 Oreos into the food processor along with 4 Tablespoons of room temperature Butter. Hold the pulse button until fine crumbs. BAM! Your crust is ready to press firmly into the bottom and sides of a deep dish pie pan.
    2. Chocolate Mousse Pie

    3. Bake the crust at 375°F for 10 minutes. Completely cool the crust before filling.
    4. Chocolate Mousse Pie

    5. Whip 2 Cups of Heavy Cream, while adding 1/4 cup of Sugar through the tube. Hold the puree button until a firm whipped cream texture is achieved. BAM! Whipped Cream! Set this aside for step #6.
    6. Chocolate Mousse Pie

    7. Whip another cup of heavy cream with sugar & vanilla (topping ingredients) until firm whipped cream texture. Place this into a baggie (freezer weight) or pastry bag and place in the refrigerator for decorating the top of the pie (step #7).
    8. Note: We do this now so we don’t have to wash the food processor so many times, just scrape it clean from step #3 and then scrape it again before step #5. If you decide to rinse it, make sure that you use cold water lastly because to make whipped cream you always want cold cream and a cold bowl to mix it in or it will not cream properly.

    9. Place the broken baking chocolate (use good chocolate) into the food processor along with a teaspoon of Vanilla & a pinch of Salt. Bring 1 Cup of Heavy Cream just to a boil and then pour it directly into the spout of the food processor and hit the puree button. BAM! You’ve got a firm chocolate ganache.
    10. Chocolate Mousse Pie

    11. Fold the cream mixture (step #3) into the chocolate mixture. Fill the cooled pie shell with this chocolate mousse mixture.
    12. Chocolate Mousse Pie

    13. Use a star tip to pipe stars around the edge of the pie or pipe any decoration for your occasion. Sprinkle with grated chocolate or sprinkles, if desired.
    14. Chocolate Mousse Pie

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