Light and rich chocolate mousse in a chocolate cookie crust!
Course Dessert, Snack
Cuisine American
Keyword chocolate, eggless, gluten free, mousse, pie
Prep Time 30 minutesmins
Chill Time 4 hourshrs
Total Time 4 hourshrs30 minutesmins
Servings 10servings
Author Taleen Benson
Ingredients
For the crust:
18gluten free chocolate sandwich cookies
¼cup (56g)unsalted buttermelted
For the filling:
8ouncessemisweet chocolateroughly chopped
2 ½cups (600ml)heavy whipping cream
For the whipped cream topping:
1cup (240ml)heavy whipping cream
Instructions
To make the crust:
Using a food processor, grind the chocolate sandwich cookies into crumbs. Stir in the melted butter. Press mixture tightly into the bottom of a greased 9" springform pan. Chill in the refrigerator while you work on the filling.
To make the filling:
Place chopped chocolate in a large bowl. Heat ½ cup of heavy cream in the microwave, about 45-60 seconds, until hot but not scorching. Pour over chocolate and let sit for 10 minutes before stirring to combine. Set aside.
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat remaining 2 cups of heavy cream on high speed until soft peaks form.
Gently fold the whipped cream into the melted chocolate. Spread over prepared crust and place back into the refrigerator to chill while you make the whipped cream topping.
To make the whipped cream topping:
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat heavy cream on high speed until stiff peaks form. Spread over pie and chill in the refrigerator for at least 4-6 hours, or overnight.
Notes
For the crust, be sure to use whole gluten free sandwich cookies (including the filling).
If you are having trouble finding gluten free sandwich cookies, feel free to use any gluten free chocolate cookies or a pre-made crust.