An American Housewife: Triple Layer Chocolate Mousse Pie

June 22, 2008

Triple Layer Chocolate Mousse Pie

If you need a dessert that is simple... truly, so simple that a 2nd grader could make it - affordable, impressive and QUICK then perhaps you should consider this one.

A couple weeks ago I picked up 2 packages of my favorite mousse mix. I can hear you gasping now; she buys a mix!? Yes. I love this particular mix! I actually bought them to use as the 'filling' between the layers of my FIL's Chocolate Edible Glitter Star cake (remember that post from 2 weeks ago?) but in the end I went with a 'Ho Ho' cake filling instead so I still had a box of Milk Chocolate and Dark Chocolate Truffle fillings in my cupboard. Yesterday I had just taken a pie crust from the oven in preparation of making the cheese and onion pie I posted yesterday but my oldest daughter said "Will you make a chocolate pie!?" "No, I'm making a cheese and onion pie... it's a side dish." "Nooooo. Please!? Please make a chocolate pie out of it!?"

So I did. Because I love my kid so much I'd give up onions for her. Onions and cheese. Is that love or what?

The Simplest and Easiest Chocolate Mousse Pie

1 package milk chocolate European mousse mix
1 package dark chocolate truffle European mousse mix
2 cups cold milk
1 - 1 1/2 c heavy whipping cream
1/2 t vanilla extract
1-2 T sugar
1 pre-baked pie crust - pastry, graham or chocolate

Mix the milk chocolate mousse mix with 1 cup of the milk according to directions, about 3-5 minutes. It will be incredibly fluffy and will almost quadruple in size. (This is why you should not use a pudding mix for this dessert. For a silky, sky high mousse you must use the correct mix.) Spread in the bottom of the pie shell. Repeat with the Dark Truffle mousse mix. Spread this over the milk chocolate layer. Rinse out the beaters and bowl and whip the heavy cream with the vanilla and sugar (1 tablespoon to start and 2 tablespoons to taste if you like it more sweet) just until they form a stiff peak. Do not over beat or you will get butter. With my KitchenAid mixer it reaches stiff peaks in about 1 - 2 minutes. Spread over the chocolate layer. Refrigerate until serving time. I garnished mine with chocolate curls made by grabbing a mini Hershey Bar from the "S'mores" campfire bag and running a potato peeler down the side to form a curl and then simply placing them on the whipped cream.