Chocolate Mousse Pie

Recipe by Judith N.
READY IN: 7hrs 45mins
SERVES: 10-12


  • Crust
  • 3
    cups chocolate wafer crumbs
  • 12
    cup unsalted butter, melted
  • Filling
  • 1
    lb semisweet chocolate
  • 4
    egg yolks
  • 2
    cups whipping cream
  • 6
    tablespoons powdered sugar
  • 4
    egg whites, room-temperature
  • Chocolate leaves
  • 8
    ounces semisweet chocolate (about)
  • 1
    tablespoon vegetable shortening (scant)
  • 2
    cups whipping cream


  • For Crust: Combine crumbs and butter.
  • Press on bottom and completely up sides of 10-inch springform pan.
  • Refrigerate 30 minutes (or chill in freezer).
  • For Filling: Soften chocolate in top of double boiler over simmering water.
  • Let cool to lukewarm (95°F).
  • Add whole eggs and mix well.
  • Add yolks and mix until thoroughly blended.
  • Whip cream with powdered sugar until soft peaks form.
  • Beat egg whites until stiff but not dry.
  • Stir a little of the cream and whites into chocolate mixture to lighten.
  • Fold in remaining cream and whites until completely incorporated.
  • Turn into crust and chill at least 6 hours or, preferably, overnight.
  • For Leaves: Melt chocolate and shortening in top of double boiler.
  • Using spoon, generously coat underside of Camellia or other waxy leaves.
  • Chill or freeze until firm.
  • Whip remaining 2 cups cream with sugar to taste until quite stiff.
  • Loosen crust on all sides using sharp knife; remove springform.
  • Spread all but about 1/2 cup cream over top of mousse.
  • Pipe remaining cream into rosettes in center of pie.
  • Separate chocolate from leaves, starting at stem end of leaf.
  • Arrange in overlapping pattern around rosettes.
  • Cut pie into wedges with thin sharp knife.