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
- Preheat oven to 350°F. Grease a 9-inch pie pan and dust with sugar.
- 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.
- 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.
- Pour 4 cups of the mousse into prepared pie pan, reserving remaining mousse in refrigerator.
- Bake until set (about 25 minutes). Cool for 30 minutes, then chill 1 hour. (The center will fall, forming a shell.)
- Pour reserved mousse into chocolate shell. Smooth over. Decorate with chocolate curls or crushed peppermint sticks (or both!).
- Refrigerate for 3 hours before serving.
Note: This pie is also Kosher for Passover if one uses KLP products in a KLP kitchen.