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No-Bake Chocolate Mousse Pie with Walnut Pie Crust
- 20 minutes
- 11 ingredients
- Nut Pie Crust
- Easy
- servings
Ingredients
- 1 Diamond of California® Ready to Use Walnut Pie Crust
- 2 tbsp pure vanilla extract
- 1 tsp instant espresso
- 6 oz semi-sweet chocolate, chopped or chocolate chips
- 2 tbsp unsalted butter
- 1 tbsp water
- 2 egg yolks, room temperature
- 2 tsp granulated sugar
- 1-1/2 cups heavy cream, divided
- 2 tbsp confectioner's sugar
- 1/4 cup chocolate shavings, for serving
The Steps
To Make Chocolate Mousse
- In a small bowl, dissolve instant espresso powder in vanilla extract with a whisk or fork.
- In a microwave safe bowl, combine chocolate, butter, and water. Heat in microwave in 30 second increments, stirring after each addition, until melted and smooth. Place in refrigerator.
- Add egg yolks, sugar, and instant espresso to a small sauce pan over medium-low heat. Whisk constantly until thickened, about 3 minutes.
- Pour cooked egg mixture into chocolate then stir until smooth. Return to fridge.
- In the bowl of a stand mixer, whisk ¾ cup heavy cream until stiff peaks form. Carefully folkd heavy cream into chocolate mixture until no streaks of cream remain.
- Gently pour mousse into Diamond of California walnut pie crust, then transfer to a fridge to set, about 2-3 hours.
To Serve
Pie can be made up to 3 days in advance and refrigerated until needed, then topped with fresh whipped cream and chocolate shavings when ready to serve.
RECIPE CONTRIBUTED BY ARI LAING