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Chocolate Mousse Pie

by Sally Bernstein

Serves 12-14


3 cups chocolate wafer cookie crumbs (1 ½ boxes)
¼ lb. unsalted butter, melted

16 oz. (1 lb.) semi-sweet chocolate
2 eggs (extra large)
4 yolks
4 whites
2 cups whipping cream
1/3 cup powdered sugar

1 cup whipping cream (sweetened / liqueur flavored)
chocolate leaves-camellia or other waxy leaves coated with semi-sweet chocolate-2 oz. chocolate coats 4 medium leaves.
crystallized violets or roses


Mix 1 ½ boxes of cookies in the food processor, add the melted butter.  Blend, put in a 9” or 10” springform pan, press to the bottom and sides and chill in the freezer to harden.  Pan does not have to be greased.

Melt the chocolate in a double boiler; add 2 whole eggs and 4 egg yolks when the chocolate reaches room temperature. Beat 4 egg whites until stiff. Beat 2 cups whipping cream, adding the 1/3 cup powdered sugar (or 5-1/3 Tbsp.). Add the egg whites to the chocolate mixture, and then incorporate the cream until all has been mixed together. Add the mixture to the crust.  Chill overnight (can freeze if made in advance, thaw and serve).

Whip the cream and spread over the top surface.  Melt the chocolate and apply to each leaf with a spoon. Refrigerate 5-10 minutes, or until hard.  Peel off the leaf.  Garnish with the leaves and crystallized flowers. 


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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