Chocolate Mousse Pie




Chocolate Mousse Pie



  • 8 Digestive Biscuits
  • 50 grams Vegan Butter
  • 1 deciliter Soy or Coconut Whipping Cream
  • 50 grams Quality Dark Chocolate
  • 1 tbsp. Maple Syrup
  • 1 tbsp. Vegan Butter
  • Pinch of Sea Salt
  • ¼ tsp. Vanilla Extract
  • 50 grams Quality Dark Chocolate
  • 50 milliliter Vegan Cream


  1. Crust
  2. Process biscuits into a fine powder in a food processor.
  3. Melt butter and mix in with the biscuit powder.
  4. Press into a pie pan.
  5. Place in the freezer to firm up for about 1 hour.
  6. Mousse
  7. Break up the chocolate into small pieces.
  8. Place a heat safe bowl over a pot with a bit of water on medium heat.
  9. 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.
  10. 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.
  11. 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.
  12. Spread over the chilled pie crust almost all the way to the top.
  13. Place in the refrigerator to set for 2 hours or overnight.
  14. Ganache
  15. Break up the chocolate into very small pieces and place in a bowl.
  16. Heat up the cream until it just about reaches the boil.
  17. Immediately pour the cream over the chocolate and stir until smooth.
  18. Pour over the pie, smooth out and place back in the fridge for just about 30 minutes for everything to set.
  19. Serve cold!



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