Chocolate Mousse Pie with Akaka Falls Farm Coconut Black Chocolate Butter

Serves 12. Time: 1 hr.

3c. chocolate wafer cookies (2 packages) I do not advise Oreo cookie crumbs as the cream centers change the consistency and the taste. 1/2c. (1 stick) unsalted butter, melted

In a food processor, mix the chocolate crumbs with the butter. Put about 3/4 of the mixture in a 10in. springform pan. Tip: (Put your hand in a baggie). Build up the sides first- pressing firmly all around the pan. Add the remaining crumbs and pat down the bottom of the pan. Refrigerate or freeze for next-day preparation if you wish.

Chocolate mousse filling:
1 lb. 72% Dark chocolate, broken into 1-inch pieces

(This helps the chocolate melt faster and evenly).

2 heaping Tbsp Akaka Falls Farm Coconut Black Chocolate Butter
2 eggs, room temperature
4 egg yolks, room temperature
4 egg whites, room temperature
2c. whipping cream, very chilled
6T. powdered sugar
Chocolate leaves: optional. Dusting the top with shaved chocolate looks nice as well.
8 oz. (about) dark chocolate, broken into small pieces, melted
1T. vegetable shortening
Camilla or other waxy leaves. (I used my Rose leaves and it worked just fine.)

Mix the chocolate and oil.
With the back of a spoon, paint the complete underside of the leaf.
Set on wax paper or parchment and put it in the refrigerator.
With COOL hands, gently pull away the leaf, beginning at the stem, from the chocolate.
Return to the refrigerator.

For the chocolate mousse filling:

Do ahead preparation:

Put two large eggs in a small bowl and whisk. Separate 4 large eggs; Whisk the egg yolks and set aside. Put the egg whites in a mixing bowl for later. While the chocolate is melting, whip cream with powdered sugar until soft peaks form. (chilling the beaters and bowl in the refrigerator for 20 minutes is an added tip). Beat egg whites until stiff but not dry. Set aside.

Soften the chocolate on top of a double boiler over simmering water, stir, and check frequently till the temperature is about 95 to 100 Degrees. (Friendly Warning; the chocolate can congeal if not warm enough when you begin to add the eggs. However, if the chocolate is too hot, it can burn or your mousse will not set up correctly). Add whole eggs and quickly mix well. Quickly add yolks and mix until thoroughly blended. Stir a little of the cream and whites into the chocolate mixture to lighten. In increments, gently fold in (alternating) the remaining cream and whites until completely incorporated. Turn into crust and chill for at least 6 hours or preferably overnight. At this point, you could store in the freezer until ready to decorate and serve.


Denise Del Colle

Denise’s professional career was in pediatric nursing, also an emergency resident nurse with Club Med before moving to Hawaii for 25 years. In addition to working in a busy pediatric practice for 17 years, she developed a Chocolate mousse pie business called Ms. Moose, and was a Pastry Chef that sold to many of the restaurants and markets on the Big Island, Oahu and Maui. Her background in health and nutrition paired with her passion for baking and cooking, has inspired her to create a delightful assortment of culinary recipes which she has shared with us using many of the Akaka Falls Farm Preserves. Another of Denise’s passions is training dogs and horses, she is shown here with her horse Moon Shadow.

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