Chocolate Kahlua Mousse PiePosted: November 30, 2020
Okay, I cannot tell you how much I love this pie. It is insanely good, like seriously no joke. If you can stir- you can make this pie. Its stupid easy. I don’t want to hear any excuses. I mean it- I’m not kidding. Can you press a crumb crust into a pie-shell? Check. Whip some cream? Check. Melt some chocolate? Check. See- you can make this pie. Okay, now my picture doesn’t really do it justice how high this sucker really is, (cuz I hastily snapped a pic before running out the door to my neighbors with it) but trust me its like 4-5 inches high. People will ooh and ahhh when you bring it out. I used the trick of adding in non fat milk powder into the whipping cream which will hold the cream without weeping for days in the fridge- not that it will last that long, because as soon as people taste it they’re gonna go gaga over it, and it will be gone in 2 seconds. Girls! This is proposal worthy!!! Make it- report back to me haha!
Chocolate Kahlua Mousse Pie
Chocolate press in crust:
Chocolate wafers; process to fine crumbs to equal 8 oz (this is 36 cookies if using Famous Nabisco brand). I reserve the remaining 8 cookies to crush coarsely (this is 3 oz. if measuring). (I used Nabisco brand-you can use Oreo if you like)
*Note; if you use Oreo-discard the filling and only use the cookie part
1 stick (8 Tbsp.) unsalted butter, melted
2 tsp. sugar
pinch of salt
1 tsp. water
Place 8 oz. of the crumbs in a large bowl and stir in melted butter, 2 tsp. sugar, pinch of salt, and one 1 tsp. of water; the mixture will be very moist; but this is intentional since it’s no bake; it needs to be this wet. Trust me. Press into the bottom and sides of a 9 inch pie plate and chill until firm.
Chocolate Kahlua Mousse filling:
8 oz. Bittersweet dark chocolate, chopped fine ( I used Trader Joes Dark Chocolate- the one in the Pound Plus brown wrapper)
3/4 tsp. powdered un-flavored gelatin
1 Tbsp. water
6 Tbsp. Kahlua liquor
3 1/3 Cups heavy cream, very cold, divided
Place 1 Tbsp. of water in a small microwave proof bowl and sprinkle the gelatin over and let sit for 5 minutes to bloom. In a medium heat proof bowl place the chocolate and melt over a pot of simmer water until melted.
Heat the gelatin mixture for 10-15 seconds in the microwave to melt.
Into the melted chocolate whisk in 6 tablespoons Kahlua until combined. Whisk in the melted gelatin.
Whip 2 1/3 cups of the remaining heavy whipping cream along with 1 tablespoon of sugar to medium peaks. Fold the cream into the chocolate in 3 batches until combined. Fold in the remaining 3 oz. of coarsely crushed cookies. Pour into the chilled crust and let the pie chill until completely set; about 3-4 hours.
Stabilized whipped cream
1 Cup cold heavy cream
1 Tablespoon confectioners sugar
1 Tablespoon non-fat milk powder
Place the cold heavy cream in a mixer bowl and ad in the milk powder and confectioners sugar and beat until firm peaks. Place on top of the pie (use a piping nozzle if you like to add a decorative touch) and decorate as desired with any chocolate pearls or chocolate shavings or chocolate sprinkles. I used Valrhona chocolate crunchy pearls which adds a nice contrasting crunch.