Ingredients
Method
Prepare Chocolate Mousse Filling:
- In a medium saucepan, heat 1/2 cup (120ml) heavy cream over medium heat until it begins to simmer.
- Remove from heat and add semisweet chocolate chips to the saucepan. Let them sit for a minute, then stir until smooth and well combined. Set aside to cool slightly.
Whip Egg Whites:
- In a large bowl, separate the egg whites from the yolks. Set yolks aside for later use.
- Using a hand mixer or stand mixer, whip the egg whites until soft peaks form.
Add Sugar and Vanilla:
- Gradually add granulated sugar and vanilla extract to the whipped egg whites. Continue beating until stiff peaks form.
Combine Chocolate and Egg Whites:
- Gently fold the cooled chocolate mixture into the whipped egg whites until no streaks remain. Be careful not to deflate the egg whites.
Fill Pie Crust:
- Pour the chocolate mousse mixture into the prepared chocolate cookie pie crust, spreading it evenly.
Chill:
- Place the pie in the refrigerator and chill for at least 4 hours or until set.
Serve:
- Once chilled and set, remove the pie from the refrigerator.
- Optionally, garnish with whipped cream and chocolate shavings before serving.
Enjoy:
- Slice and serve the Easy Summer Chocolate Mousse Pie, savoring each creamy bite!