I know, it looks like an ordinary glass of chocolate mousse, not like a pie.
But bear with me for a moment, I’m calling on your imagination.
This chocolate mousse can (and, in our household, will very often) turn into a phenomenal chocolate mousse pie.But unfortunately there’s no footage of this, cause it always disappears to fast to photograph.
When we made it for my birthday (you know, Birthday Cake November, that’s why there’s constantly pie and cake all over this blog ;)) we couldn’t be bothered by making an actually pie and just ate the chocolate mousse an sich…
right after we made it…
and maybe still out of the mixing bowl.
‘Chocolate Mousse Pie’
- 250 gr (1 cup) of butter
- 180 gr chocolate
- 100 gr (1/2 a cup) of sugar
- 3 eggs
- 1/2 l milk
- 60 gr (1/3 a cup) of vanilla pudding powder
- some boudoir cookies (or any cookies of your choice, boudoirs just work nice when you have a round cake form)
- cake form
In a food processor knead the butter, the sugar and the egg yolks. Melt the chocolate in the meantime and add it to that mixture.
Make unsweetened vanilla pudding with the vanilla powder and milk according to the directions on the package (but without adding any sugar to it, though it might be mentioned on the package). Place the casserole in ice-cold water to cool it, make sure to keep stirring through it, so you won’t get any clots.
You could use premade vanilla pudding as well, but since that is sweetened already you should cut back on the sugar in the recipe and I don’t really know how that would work out…
Add the cold pudding to the chocolate mixture, process the
egg whites to a solid foam and fold them under.
So, this is how you make the chocolate mousse.
To create a cake out of this, pour the chocolate mousse in a cake form and line the boudoirs (or other cookies of your choice) at the outlines of that form, while pressing them into the mousse (they have to be able to stand up straight on their own against the sides of your cake form).
Eventually it’ll look a bit like this:
Put the pie in the fridge overnight. When everything goes according to plan, you’ll be able to cut pie pieces out of this the next day.