Chocolate Mousse Pie
with TKTK- Soya
- Lait
- Blé
- Lait
- Poisson
- Sulfites
- Crustacés
- Oeuf
- Noix
- Arachides
- Blé
- Sésame
- Moutarde
- Peut contenir des traces d’allergènes
- Soya
- Orge
- Avoine
- Seigle
- Gluten
Calling all chocolate lover's, this dessert is for you! Smooth chocolate mousse and a thin cocoa cookie crumb crust make up this decadent pie. Topped with marshmallows and even more cookie crumbs for the perfect bite!
Ingrédients
1 tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)
237 ml
Crème
(Contient: Lait)
112 g
Mini guimauves
(Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Soya)
1.5 tasse(s)
Biscuits Graham, émiettés
(Contient: Blé Peut contenir : Lait, Sulfites, Oeuf, Soya, Orge, Avoine, Seigle, Gluten)
2 cs
Cassonade
(Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Soya)
0.13 tasse(s)
Cacao en poudre
(Peut contenir : Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde, Soya)
Pas inclus dans votre livraison
6 cs
Beurre*
(Contient: Lait)
½ cc
Sel*
¼ tasse(s)
Lait*
Instructions
- Add chocolate chips, 3/4's of the marshmallows, 1/4 cup milk, 1 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring occasionally until chocolate and marshmallows are melted and smooth, 5-6 min.
- Transfer chocolate mixture to a large metal bowl, then place in the fridge to cool slightly, 15-20 min.
- Melt 6 tbsp butter in the microwave or in a small pot.
- Add melted butter, 2 tbsp cocoa powder, brown sugar, graham cracker crumbs and 1/4 tsp salt to a medium bowl. Stir to combine until coarse crumbs form.
- Transfer 1 1/4 cup of the crumbs to a 9-inch pie dish, then pat mixture into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) (NOTE: Reserve the remaining 1/4 cup of crumbs for later in the recipe.)
- Bake crust in the middle of the oven until lightly golden-brown, 10-14 min. Set aside on a wire rack to cool, 10 min.
- Meanwhile, add cream to another large bowl, then whisk using an electric hand mixer until stiff peaks form, 2-3 min.
- Gently fold whipped cream into cooled chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
- Transfer chocolate mousse filling to graham cracker crust, then smooth the surface using a spatula.
- Place chocolate mousse pie in the fridge to set, 3-4 hours. (TIP: The pie will firm up the longer it sets, for best results, refrigerate overnight!)
- When ready to serve, sprinkle remaining graham cracker crumb mixture and marshmallows over top.
- Cut into desired number of slices.
