Chocolate mousse pie

Ingredients

• 3eggs
• 36 g (3 tablespoons)sugar
• 16 g (2 tablespoons)plain flour
• 6 g (1 tablespoon)chocolate powder
• 230 gdark chocolate
• 1 cancream
• ½ sachetunflavoured powdered gelatine
• 75 ml (5 tablespoons)water
• 3egg whites
• 100 g (½ cup)sugar
• to decoratedark chocolate shavings

Instructions

1. 1

   Whisk the eggs

   For the base, beat the eggs until they have doubled in volume. Add the sugar and continue beating until very light and fluffy.

2. 2

   Fold in dry ingredients

   Gently fold in the plain flour and chocolate powder.

3. 3

   Bake the base

   Pour the mixture into a greased, floured 25 cm loose-bottomed tin. Bake in a preheated oven at 200°C for 20 minutes, then set aside.

4. 4

   Melt the chocolate

   For the mousse, melt the dark chocolate in a heatproof bowl over a pan of simmering water.

5. 5

   Make the chocolate cream

   Stir in the cream until smooth, then set aside.

6. 6

   Dissolve the gelatine

   Put the gelatine and water in another pan and warm over a pan of simmering water until dissolved.

7. 7

   Combine the mixtures

   Stir the dissolved gelatine into the chocolate cream until well combined, then set aside.

8. 8

   Warm the egg whites

   In a pan, combine the egg whites and sugar. Set over low heat and stir vigorously and continuously for about 3 minutes, taking the pan off the heat briefly every minute so the whites do not cook.

9. 9

   Whip the whites

   Transfer the egg-white mixture to a mixer and beat until it has doubled in volume.

10. 10

    Fold in the whites

    Gently fold the whipped egg whites into the chocolate cream.

11. 11

    Chill and decorate

    Spread the mousse over the base and refrigerate for about 4 hours. Release the pie from the tin just before serving and decorate with chocolate shavings.

What is chocolate mousse pie?

This is a layered dessert: a thin chocolate sponge supports a mousse made with dark chocolate, cream, gelatine and whipped egg whites. The recipe is a Brazilian-style home-baking version, with a baked base and a chilled mousse topping.

The sponge gives the pie a soft foundation, while the whipped whites lighten the chocolate mixture. Gelatine helps the mousse hold its shape when the pie is released from the tin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 298 calories, 7g protein, 0g carbs, 17g fat.

The sponge and sugar provide most of the carbohydrates, while the chocolate and cream contribute much of the fat; eggs and chocolate provide some protein. Serve a slice with fresh fruit to add a lighter, fresh contrast to the rich mousse.

The sponge base

Whisked eggs: beating the eggs until they double in volume builds the air that makes this base light. Add the sugar and keep whisking until the mixture looks fluffy.

Gentle folding: use a light hand when incorporating the flour and chocolate powder so you do not knock out too much of that air. A few small streaks can be folded in as you finish mixing.

A smooth chocolate mousse

Melted chocolate: use a gentle bain-marie and keep water out of the chocolate. Stir the cream in until the mixture is even and glossy before adding the gelatine.

Dissolved gelatine: warming it over simmering water helps it dissolve smoothly. Stir it thoroughly into the chocolate cream so the mousse sets evenly.

Keeping the whites airy

Low heat: stir the egg whites and sugar constantly for about 3 minutes, briefly lifting the pan from the heat every minute. The recipe’s key cue is to keep them moving so they do not cook onto the base of the pan.

Gentle folding: beat the warmed mixture until it doubles in volume, then fold it into the chocolate cream in a few additions. Stop when no large white streaks remain.

Chilling and setting

Allow about 4 hours in the fridge for the mousse to set before unmoulding. The recipe lists 25 minutes as the total time, but that does not include this chilling period.

Release the pie shortly before serving, when the mousse feels firm enough to hold its shape. Add the chocolate shavings at the end for a neat finish.

Serving the pie

Cut the pie with a clean, sharp knife, wiping it between slices for tidier portions. Serve it chilled, on its own or with fresh berries for a bright contrast to the chocolate.

The pie is rich, so a modest slice alongside fruit can make a balanced dessert plate without changing the recipe.

Recipe notes & tips

• Use a 25 cm loose-bottomed tin so the base and mousse have the proportions intended by the recipe.
• Make sure the mixing bowl and beaters are clean before whipping the egg whites.
• Keep stirring the egg whites over low heat and lift the pan off the heat briefly every minute.
• Let the chocolate cream cool slightly before folding in the whipped whites.
• Allow the full 4 hours of chilling before trying to release the pie from its tin.
• Add the chocolate shavings just before serving so they stay crisp and distinct.

Variations

• Add berries: serve each slice with fresh raspberries or strawberries.
• Use milk chocolate: swap in milk chocolate for a sweeter, milder mousse.
• Add coffee: stir a little strong coffee into the melted chocolate for a deeper flavour.
• Try a cocoa finish: dust the top lightly with cocoa powder instead of using shavings.
• Use citrus zest: add a little finely grated orange zest to the chocolate cream.

Common mistakes to avoid

• Overbeating the sponge mixture after adding flour: fold gently to keep as much air in the batter as possible.
• Cooking the egg whites: stir constantly over low heat and lift the pan off the hob briefly every minute.
• Adding undissolved gelatine: warm it until fully dissolved before mixing it into the chocolate cream.
• Folding too vigorously: incorporate the whites gently so the mousse stays light.
• Unmoulding too soon: chill for about 4 hours so the mousse has time to set.
• Using a wet bain-marie bowl: keep water away from the chocolate to help it melt smoothly.

How to store

Keep the pie covered in the fridge and eat within 2 days. Serve chilled; avoid leaving it at room temperature for extended periods.

Frequently asked questions