I have your next chocolate dessert right here! Mexican Chocolate Mousse Pie is everything you need to satisfy any chocolate craving. Well, I don’t know if it satisfies really because after it’s gone, you’ll be really sad. Good thing it’s also very, very easy. Foolproof really, so you can make it often.
What constitutes ‘Mexican’ chocolate anyway? Traditionally, Mexican chocolate that you purchase ready-made has a grainy texture and includes ingredients like cinnamon, almond, vanilla, and less frequently but so delicious- cayenne. The chocolate mousse in this recipe is anything but grainy and features chocolate chips, espresso powder, cinnamon and cayenne. If you haven’t tried this combination, you’re in for a real treat. Use good-quality dark chocolate chips, or semi-sweet, or even a combination. The espresso powder is optional but amazing when it comes to enhancing the flavor of any chocolate recipe so I highly recommend it. If you’re a little nervous about adding cayenne, you can always add less than the recipe calls for but I promise you’re going to take a taste and wish you’d added full quantities because this is a perfectly balanced recipe of amazing flavors. The cinnamon is subtle enough and the cayenne adds just the slightest kick that’s not spicy at all. And everything is made creamy-smooth with a combination of heavy whipping cream and cream cheese.
This crust! The crust is the common mixture of chocolate sandwich cookies and butter (I used Oreos). But the end result is anything but common. For dramatic presentation, be sure to push the cookie crumbs up to the top on the sides of a 9-inch pan. This not only looks really cool but if you make the sides nice and tall, the bottom crust will be just thick enough without being too dense.
Just before serving, top your chocolate mousse pie with homemade whipped cream. An important note here regarding the whipped cream; when sweetening the cream, confectioners’ sugar is preferred to granulated sugar because the small amount of cornstarch in the powdered sugar discourages the weeping that can occur when whipped cream stands for longer than a few hours. To make these fun mounds of whipped cream, a cookie scooper is the tool for you.
The spicy chocolate mousse is velvety-smooth and decadent. In fact, the mousse recipe could stand alone to be served in pretty glass bowls with a dollop of the whipped cream. But the overall presentation of the Mexican Chocolate Mousse Pie is impressive and the crust adds a well-needed crunch.
When I shared this with friends recently, the overall consensus was that the full amount of cinnamon and cayenne should be added, the presentation is perfect for that Wow! factor. And I was hard-pressed to convince anyone, but this Mexican Chocolate Mousse Pie is so easy to make that it truly needs to be at the top of the list for your next dessert menu. Seriously friends, if you own a food processor and a stand mixer, this will be the easiest spectacular creation you’ll come up with. Give it a try and see!
- For the Crust
- 1 14-oz. package chocolate sandwich cookies (Oreos)
- 8 tablespoons butter
- ¼ teaspoon instant espresso powder (optional)
- For the Filling
- 2 tablespoons hot water
- 1 teaspoon espresso powder
- 10 oz. dark chocolate chips (sub semi-sweet or use a combination if desired)
- 1½ cups plus 5 tablespoons heavy whipping cream divided
- 1 cup powdered sugar
- 8 oz. cream cheese, softened
- ½ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- For the topping
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon plus more to sprinkle on top
- For the crust-
- Prepare a 9-inch springform pan by lightly greasing the pan with butter and then wiping with a paper towel (cooking spray works also). Grind the cookies into fine crumbs using a food processor or blender. Place the crumbs into a medium bowl. Melt the butter and stir into the cookie crumbs until there are no dry crumbs left. Sprinkle the espresso powder over the crumb mixture and stir again to combine.
- Pour the crumbs into your springform pan and press firmly into the bottom and up to the top of the sides to create a pretty crust. The sides can be a little thin. For success in making a nice almost 45-degree crust edge on the inside of the pie, take a glass and press along the insides, helping to make your crisp corner.
- For the filling-
- Place the mixing bowl and whisk attachment in the freezer for about 5 minutes to chill. This step is optional but VERY helpful in making the perfect whipped cream. Do these next steps while the bowl is chilling.
- Combine the hot water and the espresso powder in a small glass and whisk until the powder is dissolved. Set aside.
- In a microwave-safe bowl, combine the chocolate chips and 5 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring occasionally until the chocolate starts to melt, then whisk until chocolate is completely smooth. Set aside to cool for 10 to 15 minutes.
- To prepare the whipped cream, pour the remaining 1½ cups of heavy whipping cream into the chilled mixing bowl and use an electric mixer (or your stand mixer) to beat the heavy cream on medium-high speed until the cream gets kind of bubbly. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside. If you used your stand mixer, transfer the whipped cream to another bowl and clean out the stand mixer bowl for the next step.
- Beat the cream cheese in the stand mixer on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add in the melted chocolate and beat on a low speed. Continue beating until the chocolate and the cream cheese are well combined. Measure out 3 teaspoons of the brewed espresso and add to the mousse along with the cayenne pepper and cinnamon. Beat the mousse until well incorporated. Lastly, add the prepared whipped cream and fold it into the mousse until the ingredients are well mixed. Pour the mousse filling into the prepared piecrust. Cover and refrigerate at least 6 hours but overnight is ideal.
- For the topping-
- Prepare thw whipped cream for the topping as described above using the heavy whipping cream and powdered sugar. Add the vanilla and cinnamon to the whipped cream.
- Use a large cookie scoop to add the whipped cream to the top of your pie, creating a two-tiered look. The bottom is usually 5 to 6 scoops and the top layer is 3 scoops sprinkly lightly with cinnamon on top.
- Leftovers can be stored covered and refrigerated for up to 4 days after serving. The whipped cream should still stay looking great (if you used powdered sugar, that is).
Love, love, love this. Chocoholics unite! From the crunchy, mile high crust to the mousse and that awesome tip about the cornstarch in the whipped cream. I had no idea, storing that one in the back of my mind. 🙂 Thanks Sally!