Tested till perfect Chocolate Mousse Pie
Chocolate Mousse Pie
Photography by Matthew Kimura

Chocolate Mousse Pie

This flaky chocolate pastry holds a rich mousse filling. If you prefer, you can substitute almond liqueur and almonds for the hazelnut liqueur and nuts.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16

Ingredients

  • 1-2/3 cups 1-2/3cupswhipping cream
  • 8 oz 8ozsemisweet chocolate, finely chopped
  • 1/4 cup 1/4cuphazelnut liqueur

Chocolate Pastry:

  • 1/2 cup 1/2cupbutter, softened
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1egg yolkegg yolks
  • 1/2 tsp 1/2tspvanilla
  • 1 cup 1cupall-purpose flour
  • 3 tbsp 3tbspcocoa powder
  • 1 pinch 1pinchbaking powder
  • 1 pinch 1pinchsalt

Garnish:

  • 3/4 cup 3/4cupwhipping cream
  • 1 tbsp 1tbspsliced hazelnuthazelnuts, toasted
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Preparation

Chocolate Pastry: In bowl, beat butter with sugar until light; beat in egg yolk and vanilla. In separate bowl, sift together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions to make soft dough. With wet or floured hands, press onto bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Prick with fork. Freeze for 20 minutes or until firm.

Line pie shell with greased foil, greased side down; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Bake for about 8 minutes or until firm and edges have darkened. Let cool on rack.

Meanwhile, bring 2/3 cup (150 mL) of the cream to boil; pour over chocolate in bowl and whisk until smooth. Whisk in hazelnut liqueur. Let stand, stirring occasionally, for 15 to 20 minutes or until slightly thickened and cooled.

Whip remaining cream. Fold one-third into chocolate mixture; fold in remaining whipped cream. Scrape into cooled crust, swirling top. Refrigerate for about 2 hours or until set. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

Garnish: In bowl, whip cream. Pipe or spoon around edge of tart. Sprinkle hazelnuts over cream.

Nutritional Information Per serving: about

cal 305 pro 3g total fat 23g sat. fat 14g
carb 22g fibre 2g chol 75mg sodium 55mg

% RDI:

calcium 3 iron 7 vit A 19 folate 11
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