The dessert you were looking for: Chocolate Mousse Pie that is incredibly creamy and melts in your mouth.
A pie that combines crunchy texture of a biscuit base with a touch of cocoa, the filling is super, super, super creamy chocolate… practically a mousse, and all finished with a whipped cream cloud.
In foreign countries, more precisely in the United States, it is known as French Silk Pie. In a free translation it is Silky French cake, and despite the name it did not come from France. The real story is not fully known, but there is evidence that it appeared in the 1950s on American soil.
The filling flirts with the idea of being a moussethat is, it has eggs. The most traditional American recipes ingredient goes raw. Several recipes try to get around the raw situation (mine too), but the only effective way is to use pasteurized eggs or not use eggs.
Still undercooked
Some (mine included) semi-cook the eggs until they reach 71-72°C as a way of trying to reduce the risk of microbiological contamination (read: kill some of the bacteria that may be present).
Many recipes say that if you reach this temperatura is a pasteurization. Unfortunately, it is not. The pasteurizing process It’s more complex and requires further steps to ensure that the food actually became safe for consumption.
Help? Help. But as it stays for a short time at the target temperature You can’t be 100% sure that actually killed the bacteria that can cause food poisoning. It is not to make anyone afraid, but aware of their own choices. A sweet with emotion.
Nowadays, with improved hygiene and management conditions, the risk is small. But you need to know that it exists.
Pie base
If you want to swap the cornstarch biscuits for stuffed biscuits, you can also use them, I suggest they are chocolate so they aren’t so sweet. Reduce the butter to 60-80g.
Coffee with chocolate
To give it a touch of coffee, dissolve 5g instant coffee in 10mL hot water and add it when adding the melted chocolate.
Hazelnut cream
For those who like hazelnuts with chocolate, you can add around 60-75g of hazelnut cream as well. Add when you add the melted chocolate.
Chantilly
I highly recommend adding whipped cream topping at the end, the difference in textures is great and helps to reduce the sweetness of the filling. If not, it would be nice to reduce the sugar in the filling.
For more pie and dessert ideas
Creamy Chocolate Mousse Cake
Makes: 10 pieces (1 20-22cm pie)
Pie base
- 200 g cornstarch cookie
- 10 g cocoa powder
- 100 g butter without salt (melted)
Chocolate filling
- 200 g semisweet chocolate (melted)
- 200 g crystal Sugar
- 3 eggs (it may be cold)
- 100 g butter without salt (room temperature, 25-30°C)
- 200 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 35% fat)
1 cup: 250mL | 1 tablespoon: 15mL.
Pie base
- Preheat the oven to 180°C.
- Grind the cornstarch biscuits and cocoa powder in the processor until it turns into crumbs, it can also be done in the blender.
- Add the melted butter and mix until uniform.
- Transfer to pie pan (22x4cm), press the base and sides.
- Bake in the oven at 180°C for 10 minutes, remove and let cool.
Chocolate filling
- Melt the chocolate in the microwave every 15 seconds, stirring, or in a bain-marie, set aside.
- Heat sugar and eggs in a pan over low heat, stirring constantly until the temperature reaches 71-72°C. Sugar will melt and eggs will become more liquid. This egg mixture is not fully cooked, and the eggs are still undercooked.
- Add the melted chocolate to the egg mixture and mix until uniform, leave to cool for at least 10 minutes. If it is hot, let it cool for longer.
- Beat the cream with a mixer whisk (or manually) until whipped cream, set aside in the fridge
- Beat the butter with a mixer until creamy, about 2-3 minutes.
- Add the chocolate and egg mixture to the butter, and beat on medium high speed for about 4-5 minutes.
- Add 1/3 of the whipped cream to the chocolate butter cream and mix very well.
- Add the rest of the whipped cream and stir gently.
- Transfer the chocolate mixture to the cooled biscuit base.
- Place in the fridge for at least 3 hours, ideal overnight. Or prepare in the morning, by night it will be fine.
- Beat the cream until whipped cream, no need to sweeten it.
- Finish the pie with a layer of whipped cream and chocolate shavings before serving.
- Sugar: if you are not going to serve it with the whipped cream layer at the end, I suggest reducing the sugar from 200g to 150-175g. Without the whipped cream, the filling is sweeter.
- Texture: if you use cream with more fat, 38-40%, the texture of the filling may become firmer during preparation, this is normal.
