Trine Rask is a Danish Pastry Chef and Food Photographer with a passion for beautiful and decadent desserts. This Chocolate Mousse Pie Recipe is a heavenly treat that blends the rich, velvety goodness of dark chocolate with a luscious, airy mousse, all paired with a crunchy crust made from simple ingredients.
Table of Contents
Ingredients You’ll Need
- Digestive Biscuits
- Vegan Butter
- Soy or Coconut Heavy Whipping Cream
- Quality Dark Chocolate
- Maple Syrup
- Vegan Butter
- Sea Salt
- Vanilla Extract
- Quality Dark Chocolate
- Vegan Heavy Cream
How To Make This Chocolate Mousse Pie
Make the Crust
Process the biscuits into a fine powder in a food processor, then melt the vegan butter and mix in with the biscuit powder. Press into a pie pan and place in the freezer to firm up for about 1 hour.
Make the Mousse
Break up the chocolate into small pieces and place a heat safe bowl over a pot with a bit of water on medium heat. Add chocolate, maple syrup, vegan butter, sea salt and vanilla to the bowl and stir with a spatula until completely melted and smooth. Leave to cool to room temperature. Whip the cream until soft peaks form. The key is to keep the whip soft and not too firm, otherwise the mousse will be too hard.
When the chocolate mixture had cooled to room temperature, add a quarter of the whip to it with a spatula and mix. Now add the remaining whip a quarter at a time and gently fold with the spatula. Spread over the chilled pie crust almost all the way to the top.
Place in the refrigerator to set for 2 hours or overnight.
Make the Ganache
Break up the chocolate into very small pieces and place in a bowl. Heat up the cream until it just about reaches the boil. Immediately pour the cream over the chocolate and stir until smooth. Pour over the pie, smooth out and place back in the fridge for just about 30 minutes for everything to set. Serve cold and enjoy!
Chocolate Mousse Pie – Recipe Card
Vegan Chocolate Mousse Pie
Ingredients
- 8 Digestive Biscuits - vegan
- 3 1/2 tablespoons Vegan Butter
THE MOUSSE
- 5 1/2 tablespoons Soy or Coconut Whipping Cream
- 1.75 ounces Quality Dark Chocolate
- 1 tablespoon Maple Syrup
- 1 tablespoon Vegan Butter
- 1 Pinch Sea Salt
- ¼ teaspoon Vanilla Extract
THE GANACHE
- 1.75 ounces Quality Dark Chocolate
- 3 1/2 tablespoons Vegan Heavy Cream
Instructions
Make the Crust
- Start by processing the biscuits into a fine powder in a food processor. Next, melt the vegan butter and mix it in with the biscuit powder. Press the crust mix into a pie pan and place in the freezer to firm up for about 1 hour.
Make the Mousse
- Break up the chocolate into small pieces and place a heat safe bowl over a pot with a bit of water on medium heat.
- Add the chocolate, maple syrup, vegan butter, sea salt and vanilla to the bowl and stir with a spatula until completely melted and smooth. Leave to cool to room temperature.
- Whip the cream until soft peaks form. The key is to keep the whip soft and not too firm, otherwise the mousse will be too hard.
- Once the chocolate mixture has cooled to room temperature, add a quarter of the whip to it with a spatula and mix. Now add the remaining whip a quarter at a time and gently fold with the spatula.
- Spread over the chilled pie crust almost all the way to the top and place in the refrigerator to set for 2 hours or overnight.
Make the Ganache
- Break up the chocolate into very small pieces and place in a bowl and heat up the cream until it just about reaches the boil.
- Immediately pour the cream over the chocolate and stir until smooth.
- Pour over the pie, smooth out and place back in the fridge for just about 30 minutes for everything to set.
- Serve cold and enjoy!
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More Vegan Recipes You Might Like
If you enjoyed this vegan chocolate mousse pie recipes, you might also like the following recipes.
- Vegan Skillet Cinnamon Rolls With Cream Cheese Glaze
- Caramel Brownie Bars
- Marzipan And Dark Chocolate Rolls
Follow Trine on Instagram and find more delicious recipes by the same author here.
