Chocolate Angel Mousse Pie

I don't really have a favorite dessert - it's more like a top five.  And this one definitely makes the list (others include strawberry pie, a peach and blueberry crisp that I promise to post as soon as the peaches are in season, and homemade ice cream - so I guess that's really a top four.  I'll work on finding a fifth.  Found it: pumpkin cheesecake.)


I made this last night because my sister came back from Italy!  And my other sister came in from Greenville, South Carolina... to introduce us to her boyfriend FIANCE!! for the first time.  It's a big weekend down here!


Anyway, this pie is not difficult, but it is time consuming.  It's a labor of love. It is totally worth it.  And it takes a fair number of mixing bowls. 


You start by making a meringue shell

and baking it in a slow oven (300) for an hour until it is lightly browned

While that cools, melt some good semi-sweet chocolate.  And use bars, not chips, because whatever they put in chips to make them stay shaped like chips is not the best for melting into a smooth mousse: 

While the chocolate cools, beat 4 egg yolks on high, until they are pale yellow.  This will take about 5 minutes. 

This was about 1 minute in - the color needs to be much lighter!  

Once the yolks are light(er), pour the (COOLED!) chocolate into the yolks. 

picture courtesy of Dixon, since I was pouring melted chocolate into a machine

OK, here is where the number of things you have to wash gets a little crazy.  

Take the beater and the mixing bowl off of the mixer.  Substitute another mixing bowl and switch to the whisk attachment.  Beat 2 egg whites on high until stiff peaks form. 

With a spatula, scrape the whipped egg whites into the bowl with the chocolate; fold the whites into the chocolate mixture. 

Note: the folding does not have to be perfect.  The goal is to combine the whites and chocolate without breaking all the tiny bubbles that will make your mousse fluffy and light.

In the same bowl that you whipped the whites (no need to wash), whip 1 1/2 cups of heavy cream. 

Fold half of this into the chocolate mixture.  Save the rest to put on the top of the pie. 

Once the mixture is smooth, pour into the meringue shell. 

Optional: mix the remaining whipping cream with 1/2 tsp sugar for a little sweetness. 


Top with the rest of the whipping cream. 

To garnish, use curls of shaved milk chocolate OR (in the event that you do not keep chocolate bars on hand because if you do, you eat them) you can chop up some of these guys: 

And let your favorite 4 year old sprinkle on top: 

Chill, then SERVE!

The condensed recipe: 

Chocolate Angel Mousse Pie

Meringue Shell: 4 egg whites

1/2  tsp cream of tartar

1 c sugar

Chocolate Mousse filling

8 oz semisweet chocolate

4 egg yolks

1 tsp vanilla

2 egg whites

1 1/2 cups heavy cream, whipped

Shaved sweet chocolate

Preheat oven 300 degrees.  Beat egg whites with cream of tartar until firm.  Add sugar, 2 Tbs at a time.  Beet until glossy.  Spread into 10 inch pie plate.  Bake 1 hour.  Cool

Filling: Melt the chocolate in the top of the double boiler over simmering water.  Let cool. Beat yolks until thick (this takes a really long time - 5 minutes on high speed with a powerful stand mixer.  You want them to turn a pale yellow color).  

Add the vanilla and the melted chocolate. 

In a separate bowl,  beat egg whites until firm.  Fold into the chocolate mixture.  Wipe out the bowl you used for the egg whites (no need to wash) and beat the cream until it's firm.  Take approximately half of the whipped cream and fold it into the chocolate mixture (the rest you will use for the top). Now pour/ spoon the chocolate mousse into the meringue shell.  

Spread remaining whipped cream over the top.  Chill until about 30 minutes before you want to serve it.  Sprinkle with shaved chocolate.