Minty Mousse Pie Au Chocolat
Submitted by alarson
Airy chocolate-mint mousse folded with whipped cream in a graham cracker crust. No-bake French-inspired pie that chills to perfection.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
2 hrsThis mousse pie walks the line between minty and chocolatey without tipping too far either way.
Mint chocolate chips melt into milk with cornstarch to create a thick base that cools completely before whipped cream gets folded in, giving you that signature cloud-like texture.
The graham cracker crust keeps things casual while the mousse filling feels fancy, and the whole thing sets up firm in the fridge without any fuss.
Pro Tips
- Cool completely: Don’t rush the cooling step or warm chocolate will deflate your whipped cream into soup.
- Plastic wrap on surface: Pressing plastic directly onto the chocolate mixture prevents a skin from forming as it cools.
- Fold gently: Use a rubber spatula and fold the whipped cream into chocolate in broad strokes to keep all that air you just beat in.
Ingredients
Directions
In medium heavy guage saucepan, combine 4 tablespoon sugar, cornstarch, and mint-chocolate chips.
Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS.
BOIL 1 MINUTE; remove from heat.
Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap.
Cool to room temperature (20 to 30 minutes).
In a medium bowl, combine heavy cream with remaining 2 tablespoon sugar; beat until stiff.
Remove plastic wrap from chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm (about 2 to 3 hours).
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