Chocolate Mousse Pie
Cook time: 
Total time: 
Serves: 12 servings
  • Crust
  • 1¼ cups chocolate cookie crumbs, finel
  • 4 Tbsp unsalted butter, melted
  • Mousse
  • ⅔ cup SACO Chocolate CHUNKS
  • 5 Tbsp unsalted butter
  • 7 Tbsp SACO Premium Cocoa, sifted
  • 3 Tbsp water
  • ½ cup granulated sugar
  • 4 egg yolks
  • 1 cup heavy or whipping cream
  1. Crust
  2. Preheat oven to 350°F.
  3. Combine ingredients and press into bottom and up the sides of a 9-inch pie plate.
  4. Bake for 10 minutes.
  5. Set aside to cool.
  6. Mousse
  7. Melt CHUNKS, butter and cocoa together in top of double boiler or in microwave; set aside.
  8. In small saucepan combine water and sugar together, cooking over medium heat until syrup reaches 240°F (soft ball stage).
  9. While syrup is cooking, in large mixing bowl, beat egg yolks until pale and thick.
  10. When syrup reaches desired temperature carefully pour, in thirds, into the beaten yolks, beating after each one-third addition.
  11. Avoid, as much as possible, splattering syrup onto the beaters or side of the bowl.
  12. Continue to beat yolk mixture until it is room temperature; up to 10 minutes.
  13. In large mixing bowl whip cream just until stiff peaks form (do not overwhip).
  14. Fold chocolate-cocoa mixture into egg yolks, combining gently but thoroughly.
  15. Fold whipped cream into mousse and pour into cooled crust.
  16. Refrigerate at least one hour.
  17. Serve chilled with additional whipped cream, fresh strawberries or raspberries, or lightly sweetened fruit puree (strawberry, raspberry or apricot).
  18. Pie can be made 24 hours in advance.
  19. Store leftovers up to 3 days in refrigerator.
Nutrition Information
Calories: 262 Fat: 19g Saturated fat: 8g Trans fat: 0g Carbohydrates: 25g Sugar: 17g Sodium: 79mg Fiber: 2g Protein: 3g Cholesterol: 93mg
Recipe by SacoFoods at