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No-Bake Chocolate Mousse Pie with Walnut Pie Crust

No-Bake Chocolate Mousse Pie with Walnut Pie Crust

  • 20 minutes
  • 11 ingredients
  • Nut Pie Crust
  • Easy
  • servings
  • Update Ingredients

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

  1. In a small bowl, dissolve instant espresso powder in vanilla extract with a whisk or fork.
  2. 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.
  3. Add egg yolks, sugar, and instant espresso to a small sauce pan over medium-low heat. Whisk constantly until thickened, about 3 minutes.
  4. Pour cooked egg mixture into chocolate then stir until smooth. Return to fridge.
  5. 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.
  6. 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

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