This Gluten-Free Chocolate Mousse Pie is the perfect indulgence for chocolate lovers. Rich, creamy, and completely gluten-free.
Indulge in Decadence: Gluten-Free Chocolate Mousse Pie
This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make.
I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smells scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are not worried about uncooked eggs, you can whip the whites raw instead.
This recipe can be made as a mousse pie or as mousse with no crust. Both ways to eat it are fabulous and no one will miss the crust if you decide to skip it. Enjoy this special treat!
Chocolate Mousse Pie/Chocolate Mousse:
Makes one 9” pie or 5” ramekins
Crust:
– one 12 ounce package of gluten-free Oreos
– 1/4 cup melted butter
Filling:
– 1 1/2 cups semisweet or dark chocolate chips
– 1 large egg
– 2 large egg yolks
– 1 cup heavy cream
– 1 tablespoon granulated sugar
– 1/2 teaspoon espresso powder
– 1 teaspoon vanilla extract
– 2 egg whites
– 3 tablespoons granulated sugar
Crust:
Remove the center of the Oreos and break apart into the bowl of a food processor. Pulse until cookies are broken into small crumbs. Add the melted butter and mix until combined. This should resemble damp sand and stick together slightly. If you need to add another teaspoon of butter achieve this consistency. Press the crumbs lightly into place into the bottom of a pie pan using plastic wrap over your fingertips. Tamp down harder with a spoon or small measuring cup. Chill in the freezer until ready to use.
Mousse:
Measure the chocolate into a large bowl. Set aside. Separate the egg whites and yolks using metal or ceramic bowls. In a medium-sized saucepan, whisk together the egg, yolks, 1/2 cup cream, sugar, espresso and vanilla. Heat while stirring continuously until the liquid becomes thick enough to coat the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let sit for a few minutes until the chocolate is melted. Whisk until smooth. Set aside and cool to ~113F.
Combine the egg whites* and sugar over a double boiler or a small metal pan set atop a pan partially filled with boiling water. Whisk and heat until the temperature reaches 170F. Remove from the heat and beat until stiff but not dry peaks form. Set the bowl aside.
Whip the remaining 1/2 cup whipped cream. Gently stir in a 1/4 of beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Next, fold in the whipped cream. Portion into a pie pan or ramekins. Chill for at least 6 hours or overnight. Garnish with whipped cream and fresh fruit or chocolate shavings. A sprig of mint is also a pretty addition.
*Uncooked eggs can be a health hazard. If you decide not to cook the egg whites (which is how many traditional recipes are written for chocolate mousse), whip them with sugar and vanilla in a metal or glass bowl without heating them. Add to the mousse then you achieve stiff but not dry peaks. Follow the instructions and add to the chocolate as directed.
Indulge guilt-free in our heavenly Gluten-Free Chocolate Mousse Pie!
chocolate lovers this is the dessert for you classic chocolate mousse is such a delic delicious dessert that most of us don’t usually make but it’s a great treat and it’s not that hard to make it is Rich and light and so good oh my gosh real chocolate mousse is amazing and we’re going to make that today I’m so.
Excited you’re joining me hi I’m Carolyn and this is the chili bakes gluten-free podcast where I make traditional bakes gluten-free um chocolate mousse is gluten-free although the crust if you make a chocolate mousse pie you have to make it with gluten-free Orioles but I’ll show you how to do all that anyway thanks so much for being here with me if.
I’m talking a little strange I got Invisalign so I’m tripping over my words just a wee bit so please uh bear with me a little bit anyway I’m so excited to have you here with me today and if you haven’t been here before we’re going to bake some amazing delicious gluten-free stuff that’s what I always do so if you love this podcast.
Rate review And subscribe do all the stuff and you’ll be joining me on lots of delicious which is really hard to say delicious bakes so let’s get to baking all right let’s talk special ingredients and Equipment chocolate mousse does not take a lot of special stuff it helps to have a quein art if you’re going to make a crust for it to crush up the crumbs.
But you can also use a rolling pan is what it’s called I do use a fake fake double boiler this is what I use I have a metal bowl that doesn’t fit into the bottom of my saucepan um to heat something up but not have it over direct heat so this is what I use if you have a double boiler great I don’t have one I probably should um.
The other thing I was going to say is that chocolate mousse is as good as the chocolate you use so use as good a chocolate as you can get you want to use a higher cacao type chocolate cholate or at least semi um unless you want a milk chocolate mousse which is something totally different but a rich dark chocolate mousse you want to use dark.
Chocolate this is a giradelli chocolate bar this is 72% dark it’s not as sweet as a semisweet but you can use this um really good chocolate I like giradelli a lot in fact I love giradelli um guitar I don’t know if I’m saying that right is also very good these are um these are actually cookie chips but they’re semi chocolate and it’s also very delicious.
Um you need to use really good whipping cream this is uh Trader Joe’s heavy whipping cream heavy whipping cream is where it’s at it’s it’s I don’t know if it has more fat but it’s really what you want you cannot use the squeeze kind of whipped cream that will not work with this so get a a really heavy whipping cream this is from.
Trader joose and I love it and that’s about it for uh ingredients and equipment so pretty easy stuff and uh easy techniques just uh maybe some new things you haven’t learned yet but we’re going to go over that so if you want to make the chocolate mousse as a pie um here’s how I make the crust I like to use Oreos these are gluten-free they’re.
Double stuff it’s the only kind of Oreo I could find and then I take the middles out I put this in a food processor of a quein art or food processor and then I take out the whoops yikes I take out the centers so I’m going to do that for an entire package like a 12.47 o package of Oreos and I’m going to put all the crusts in here you could also crush the.
Crusts uh if if you don’t have a food processor with a rolling pin and a Ziploc bag it works pretty well but you may have to do a few passes so I’m going to get all these done and then I’ll show you what I do next now that I have all the centers out I’m just going to pulse this till I have fine crumbs it’s it’s pretty crumbly already.
The gluten-free breaks up pretty readily and then we’re just going to add 1/4 cup of melted salted butter and mix this again it’ll look like uh wet crumbs you want it to be able to stick together a little bit so feels a little dry sometimes you might have to add a little more butter um to make it stick.
Together I’m going to pulse it a little bit and get the wee bit of butter out of here all right and there we have it so here are your options for making the pie you could make it as a 9-in whole pie like this you could make it in some Ramin this is a 5in Ramin this is a small uh little individual pie pan if.
You use these it takes about four you know it’ll be a generous like almost like a two person serving so we’re going to take about a quarter of the crust mixture and stick it into whatever container you decide to use whoa think that’s a little more than I need and then we’re gently going to pack this into place.
Here just super gently and then I can use something else to pack it down a little harder I’m not going to worry about this going up on the sides really uh because once you eat with it eat it it’s going to crumble a little bit anyway but it will harden up in the freezer there we go and that’s how you.
Do it and then we’re going to put this in the freezer and it will wait until we’re ready to fill it with mousse all right let’s start this bake by separating eggs we’re going to separate two eggs and I like to do a three um Bowl method going to crack it into one and we’ll take the yolk out with.
Your hands because there’s no sharp edges and then we’re going to put it in the separate Bowl so now going to crack this in here like that and take out the last yolk there we go so now I have a bowl of yolks a bowl with.
Whites and a bowl that I use in case the egg breaks and the yolk breaks with the white it won’t beat so that’s why you have a bowl an extra bowl it’s also very important to use ceramic instead of plastic because plastic will hold oil and if you have oil on your egg whites they won’t beat later and that’s how easy it is to separate.
Eggs all right let’s start the rest of this we’re going to heat up a cup of heavy cream and a tablespoon of sugar granulated sugar and a teaspoon of a half a teaspoon excuse me of espresso powder it’s going to in I was say enliven but it’s going to make the chocolate taste a.
Little richer without adding too much coffee flavor one whole egg and the two egg yolks and half a teaspoon no a teaspoon of vanilla and we’re going to whisk this whisk it together all right I’m going to mix this thoroughly and then we’re going to heat.
It up so we’re heating up the cream and the eggs and the sugar and all that stuff we’re going to heat it till it coats the back of a spoon of course I whisked it together so I will switch to a wooden spoon and it’s just going to take a few minutes of cooking on medium heat you want to stir it constantly so it doesn’t.
Stick to the bottom you really don’t want to burn this and then I’m going to show you at the end I’ll get back to you right I took this off the heat and here’s what I mean by coat the back of the spoon see how you can make a line through it and it’s thicker and now we’re taking it off the heat all right let’s add the.
Chocolate this is half a pound of chocolate it’s good semi chocolate chips you could add dark chocolate if you want it’ll be a little less sweet and I’m going to let that melt for just a second and then I’m going to whisk it till it’s smooth and put it in a different Bowl let’s whisk in the melted chocolate let’s hope it.
Melted we’re just going to gently make this smooth and it may take a minute looks pretty smooth now and we’re just going to pour it into a larger Bowl cuz I’ll need a bigger bowl when I mix the other ingredients into.
It let’s heat up the egg whites we’re going to use this uh really kind of scruggy looking metal Bowl it’s the only one I have that will fit in my saucepan as a double boiler so first we’re going to put the egg whites in here make sure all your bowls I double wash all my bowls before I do anything with egg whites to make sure there’s no oil.
Including my beers I wash them twice and uh 3 tbsp of granulated sugar we’re going to mix this uh whisk it together a little bit okay and we’re going to keep whisking it over heat but first what we’re going to do is we put warm water or this is actually was boiling in a saucepan we.
Don’t want it to touch the bottom of this we want this to sit in inside of and I’m going to heat this up until it gets to be 170° so it’s safe to eat and then we’ll start whipping so I’m going to put this on the stove and I’ll get back to you here’s how the egg whites and sugar look after they’ve been heated up they look terrifying I won’t lie to.
You but let’s speed them up and see what we have but honestly this is going to take a while so what I’m going to do is stop it and start it again at the end those are some stiff egg whites well there we go there are the egg whites and we’re going to add them to our chocolate all right here’s our nice.
Smooth chocolate mixture we’re going to stir in just a little bit of the cooked egg whites we’re going to stir it in just to loosen this up a little bit so it’s not so heavy when we fold the rest of it in we want to preserve as many bubbles as possible but we’re going to sacrifice this bit here so the rest of it will fold in.
Nicely we don’t care too much we’re just stirring and we’re just going to fold it over and under over and through and we’re just going to keep doing that hting the bowl helps this is what gives moose its lovely texture is the air all right I think that’s I’m going to say it’s folded in enough and then.
The whipped cream goes in next half a cup we’re going to fold this Ino or try to there’s like a chunk of it that doesn’t want to fold out but that’s okay we’ll just keep mixing just getting a lovely creamy chocolate I was say flavor.
Color we just want the big chunks out which of course are there tons of big chunks yes there are all right so I have Ramin here I have tall ones and flat ones I don’t have enough of any of them so we’re just going to add some to the tall and some to the short all right now we have four of.
These very generous size chocolate mouses MSE is it mouses it’s not me I know that anyway we’re going to chill them for 6 hours at least 6 hours and up to overnight I like to do it the day before so I know they’re chilled so the mousse is fully chilled it was chilled overnight and let’s garnish this um I’m.
Going to shave some chocolate you can make chocolate curls sometimes with a um peeler uh but right now I don’t know if the chocolate’s just too hard and it’s an easier way to do it than using a grater I don’t grate my fingers this way so we’re going to put some of that on top we have freshly whipped whipped.
Cream stick some of that in the middle try to make it look a little prettier and we’ll sprinkle some of the shaved chocolate on there cuz how can we go wrong with more chocolate and then I have some beautiful fresh raspberries you don’t have to add raspberries but raspberries and chocolate is such a classic and.
Delicious flavor um and then a little mint there we go for a little Color Stay I have a mint plant specifically for garnishing all right so let’s see if I can show you a little better here there you go look at how pretty that looks um and then it’s ready to.
Serve I wouldn’t do the garnishing until you’re ready to serve just because uh real whipped cream sometimes deflates and we don’t want that but look how beautiful that is doesn’t I mean wouldn’t anyone you know want to eat this dessert it is it’s just as good looking as it is eating this is not coming out well but oh my.
Gosh I’m a little bit uh go smacked by how yummy this looks and I can’t wait to have a bite with you look at that beautiful bake um it is a generously sized mousse uh yeah I’m excited to eat this it’s chilled 6 hours actually chilled overnight you need to do at least six hours to make sure it’s uh ready to go but look at that.
Texture oh my gosh can you look at that sorry I’m trying to focus and I’m not good at that it’s this light fluffy Rich creamy so good M wow I mean real chocolate mousse is a thing of beauty and it is delicious it is so chocolaty and so luscious but really light because of the whipped egg whites and the whipped cream oh my gosh.
This is such a treat oh my gosh I haven’t made this in a really long time and it used to be one of my favorites I was really intimidated buy it for a long time and it’s a lot of whipping you know there’s a few techniques but it is uh delicious and what a treat you are going to love this chocolate lovers anyone’s going to love this okay I have to put.
The spoon down cuz I’m not not going to stop eating cuz it is so delicious I really hope you decide to make this um cuz you will love it you will love it share it with your friends and or hoard it for yourself whatever you decide to do anyway the next podcast bake is let’s say March February 21st I’m making uh Blackberry streusel.
Muffins they will be one of your favorites you’re going to put that on your baking rotation cuz they’re going to be so delicious and you won’t know they’re gluten-free because they’ll have a beautiful texture I can’t wait to show you I can’t wait to have you join me again thank you so much for hanging out in the kitchen with me today and it made.
My day um this mousse is amazing I hope you make it I hope you enjoy it in the meantime bake something gluten-free thanks bye-bye oh my gosh this is criminally good
