Desserts, Parve, Passover, Shabbos

Recipe: Chocolate Mint Mousse Pie

Chocolate Mint Mousse Pie

In summer, our thoughts turn to lighter, cooler desserts. These just hit the spot so nicely after a great Shabbos meal. My family loved this chocolate mint mousse pie I whipped up Friday morning. The downside? It took up precious space in my fridge. That problem was quickly eliminated as my family devoured the pie lickety-split.

Chocolate Mint Mousse Pie


  • 8 oz. bittersweet chocolate, %60-%85
  • ¼ cup water
  • 8 large eggs, separated
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • Pinch of salt
  • ⅔ cup granulated sugar


  1. Preheat oven to 350°F. Grease a 9-inch pie pan and dust with sugar.
  2. In microwave, melt chocolate and water in 30-second bursts, stirring after every 30 seconds, until chocolate is melted and smooth. Remove from the heat and beat in egg yolks, 1 at a time. Stir in the vanilla, peppermint extract, and salt.
  3. Beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff and glossy (3 to 5 minutes). Fold 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining whites.
  4. Pour 4 cups of the mousse into prepared pie pan, reserving remaining mousse in refrigerator.
  5. Bake until set (about 25 minutes). Cool for 30 minutes, then chill 1 hour. (The center will fall, forming a shell.)
  6. Pour reserved mousse into chocolate shell. Smooth over. Decorate with chocolate curls or crushed peppermint sticks (or both!).
  7. Refrigerate for 3 hours before serving.

Note: This pie is also Kosher for Passover if one uses KLP products in a KLP kitchen.