Mississippi Mousse Pie

Craving chocolate? This is a chocolate explosion! It’s very rich, very indulgent, and if you put this out for dessert it will go quickly!

Ingredients you will need for the crust:

  • 2 cups Chocolate Wafers
  • 1/3 cup Pecans
  • 3 tablespoons Unsalted Butter

What you’ll need for the filling:

  • 4 ounces Semisweet Chocolate
  • 1/3 cup Cream
  • 1 tablespoon Unsalted Butter
  • 1/8 teaspoon Salt
  • 4 ounces Cream Cheese
  • 1/2 cup Sugar

Plus:

  • 2 cups Cream
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract

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In a food processor or blender, pulverize your chocolate wafers and pecans. Add your 3 tablespoons of melted butter and give it a good mix, it should be the consistency of sand. Spread this out onto the bottom of a 9″ pie plate, pressing it down firmly.

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In a medium saucepan, add your 1/3 cup cream and 1 tablespoon of butter. Bring it to a scald, but not a boil. Turn the heat off when it starts to bubble around the edges. Add your chocolate and let it sit for 60 seconds to soften, then continue to mix until well combined and shiny. This is your ganache.

Note, if you’re using milk chocolate then I would highly recommend to cut the amount of sugar down, maybe by a third if not half. Use your own tastebuds if using something other than semi-sweet.

Set aside 1/4 cup of your ganache and add the rest on top of your chocolate wafer crust, pick the pie plate up and tilt, rolling the ganache around until it coats your pan. Place in refrigerator.

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In a large bowl add your cream cheese, 1/4 cup sugar, and your reserved 1/4 cup ganache. Whip until well combined and fluffy.

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Next, in another bowl (or the same one if you’re me and have constant bowl shortages), add your 2 cups of whipping cream, vanilla, and 1/4 cup sugar. Whip until stiff peaks form. Divide your whipped cream in half.

Combine half of your whipped cream with your chocolate cream cheese mixture, whip or stir until well combined. Add to your pie pan and smooth out.

With the reserved half of your whipped cream, you can spoon it on top of the pie, pipe it, however you see fit. I piped mine and then shaved some chocolate on top. One note: Since we’re not using stabilized whipped cream (coming in another blog post), I recommend adding the whipped cream right before serving since it can tend to flatten over time.

Keep refrigerated for up to 3 days. Keep and serve chilled.

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