If you’ve read my other posts then you will have heard me previously mention my lack of skill when it comes to making pastry. Because of this I quite often make this using a cheesecake-style biscuit crust but to be honest if you can use a sweet crust pastry then it is far less messy to serve.

Both ways taste equally good – it’s all about the filling here. You don’t even have to make this into a pie in fact, just layer or marble the two mousses into pretty glasses or serving dishes.

This is a little prone to melting in warmer weather so be sure to keep it chilled until you’re ready to devour.

chocolate mousse pie

 

INGREDIENTS

8 inch sweet crust pastry case or biscuit crust

150g 70% cocoa chocolate

150g white chocolate

4 eggs (separated)

300ml double cream

1 tsp vanilla paste

spirit or liquer of your choice or zest of one orange

pinch of salt

1 tbsp sugar (optional)

Before you start it’s always best when working with chocolate to make sure that all your ingredients are the same temperature.

In separate bowls melt the two chocolates adding your chosen flavouring to the dark chocolate and the vanilla paste to the white chocolate.

Once they are melted but still slightly warm (so that the egg yolks cook when they are added) beat one egg yolk into the white chocolate and three egg yolks (one at a time) into the dark choc.

Don’t panic if the chocolate seizes up a bit here, it often does – the next step will loosen it up.

Whisk the egg whites with a pinch of salt until they are really stiff. Mix one table spoon of the egg whites into each of the chocolates then carefully fold one quarter of what remains into the white chocolate and the rest into the dark chocolate.

Softly whip the double cream and fold one quarter of it into the white chocolate mousse. Add some sugar to the remaining cream if you don’t want the dark chocolate to be too bitter and then fold it into the dark chocolate.

Spoon blobs of the two mousses randomly into the pastry case and use a cocktail stick to swirl and marble them together. Leave in the fridge for an hour or so to firm up before serving, whilst you get the joy of licking out the mixing bowls.