Mexican Chocolate Mousse Pie
Make this pie a full 24 hours before serving and even up to several days ahead. Necessary tools are a food processor and a stand mixer to ensure a super easy process. You can add less cinnamon and cayenne pepper if you like, but I highly recommend using at least half of the amount called for. For the chocolate chips, use dark chocolate unless you like a sweeter, lighter chocolate, then feel free to use semi-sweet. I used half dark chocolate and half semi-sweet.
Servings: 10 people
For the Crust:
- 14 oz. Oreos, which is 1 regular package, or chocolate sandwich cookies
- 8 Tablespoons butter
- ¼ teaspoon instant espresso powder, optional
Make 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 14 ounces cookies into fine crumbs using a food processor or blender. Place the crumbs into a medium bowl. Melt 8 Tablespoons butter and stir into the cookie crumbs until there are no dry crumbs left. Sprinkle ¼ teaspoon espresso powder (if using) 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 2 Tablespoons hot water and 1 teaspoon espresso powder in a small glass and whisk until the powder is dissolved. Set aside.
In a microwave-safe bowl, combine 10 ounces chocolate chips and 5 Tablespoons 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 1 ½ 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 1 cup 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 8 ounces 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 ½ teaspoon cayenne pepper and 1 teaspoon cinnamon. Beat the mousse until well incorporated. Lastly, add 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 the whipped cream for the topping as described above using 1 cup heavy whipping cream and ½ cup powdered sugar. Add 1 teaspoon vanilla and ¼ teaspoon 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).
Calories: 774kcal | Carbohydrates: 64g | Protein: 7g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 130mg | Sodium: 388mg | Potassium: 344mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1500IU | Vitamin C: 0.5mg | Calcium: 160mg | Iron: 3.9mg