Chocolate Mousse Pie With Biscoff Crust – rich and creamy chocolate mousse spooned into a pie crust made with crushed Biscoff cookies, chilled and topped with homemade whipped cream. Easy to make and incredibly delicious!
This little known fact about me just might surprise you…
…I really don’t have much of a sweet tooth.
Even though I post tons of sweet treats here on the blog, rarely will I ever indulge in an entire dessert. I’ll have a sliver, a few spoonfuls or even a bite or two – you just won’t see me eating the whole thing.
It seems like I’m always watching my calories, carbs or sugar intake – ugh!
Truth is, I like to save my calories for red wine and cheese. There you go.
Having said all of that, I will admit that chocolate falls into a completely different category than most desserts. Chocolate to me is indulgent. If it’s good chocolate, it’s rich, deeply flavorful and incredibly satisfying.
Although I don’t (often) go crazy, I will almost always go for a piece of rich chocolate candy or a small(ish) bowl of chocolate mousse anytime.
Another one of my weaknesses is Biscoff Cookies. I did mention I wasn’t a huge fan of desserts, didn’t I? I guess you don’t believe me now.
Are you familiar with Biscoff? They’re the delicious cookies that you can sometimes get on long airline flights. They’re delightfully crunchy and deliciously addictive.
Biscoff cookies combined with chocolate is a dreamy combination. When I combined the two in this intensely rich and wonderful Chocolate Mousse Pie – the angels sang!
Chocolate Mousse really is a favorite dessert of mine. I usually make it for a special holiday or for a get-together with friends and family. Everyone loves my chocolate mousse and always thinks it took so much time and effort on my part to make. If they only knew that chocolate mousse is incredibly easy to make. The only difficult part is waiting for the mousse to firm up as it chills.
The Biscoff pie crust is just a package of Biscoff cookies crushed in my food processor with melted butter stirred in. I emptied the crumbs into a pie dish, pressed the crumbs into the bottom and sides of the pie plate and baked the crust in the oven for about 8 minutes.
While the crust was cooling, I made the chocolate mousse.
While there are a few steps involved, making chocolate mousse is really easy to do. This chocolate mousse all by itself is a wonderful dessert but I wanted to kick it up a notch by enjoying it in pie form.
I’m so glad I did too. After you make up the chocolate mousse, just spoon it into the pie crust, smooth out the top and refrigerate it for at least 6 hours. If you can keep it chilled longer, it’ll be even better.
Chocolate Mousse Pie With Biscoff Crust
- 8 oz Biscoff cookies
- 5 tablespoons butter , melted
- 2 cups semisweet chocolate chips
- 3 tablespoons butter
- 3 eggs , separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 1 tablespoon sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
WHIPPED CREAM TOPPING
- 1/2 cup heavy cream
- 1 tablespoon sugar
- TO MAKE THE CRUST
- Preheat oven to 350 degrees F.
- Place the Biscoff cookies into a food processor. Pulse until cookies are crumbly.
- Pour the crumbs into a bowl and stir in the melted butter.
- Pour the buttery crumbs into a pie pan. Press the crumbs into the bottom and sides of the pan using your hands.
- Bake the crust for 8 minutes. Remove from oven and set aside to cool.
- TO MAKE THE CHOCOLATE MOUSSE
- Put the chocolate chips and butter in a heatproof bowl and place over a large pot containing about 1-inch of simmering water (or use a double boiler).
- Stir until chocolate and butter is melted and the mixture is smooth.
- Remove the bowl from the heat and allow to cool, about 5 minutes.
- Whisk in the egg yolks, 1 at a time, whisking until smooth. Set aside.
- In another large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Slowly add 1/4 cup sugar and continue beating until peaks become firm. Set aside.
- In another bowl, beat the heavy cream until it begins to thicken. Add the remaining 1 tablespoon sugar and the vanilla and continue beating until soft peaks form.
- Gently fold the egg white mixture into the chocolate mixture. Next, fold in the whipped cream.
- Spoon the chocolate mousse into the pie crust. Smooth out the top with a spatula. Cover and refrigerate for at least 6 hours or preferably overnight.
- Top with whipped cream, if desired.
- TO MAKE WHIPPED CREAM TOPPING
- Pour the heavy cream into a mixing bowl. Add the sugar and whisk until the cream reaches stiff peaks.
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