Chocolate Mousse Pie

Recipe View 5 mins Prepare the Gelatin (5 minutes): In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit to soften while you prepare the chocolate mixture.

Recipe View 10 mins Melt the Chocolate (10 minutes): In a small saucepan over low heat, combine the chocolate chips, 1/4 cup sugar, 2 tablespoons water, and instant coffee powder (if using). Stir constantly until the chocolate is completely melted and smooth. Remove from heat.

Recipe View 15 mins Create the Custard (15 minutes): Add the softened gelatin to the warm chocolate mixture, stirring until dissolved. In a separate bowl, lightly beat the egg yolks. Slowly drizzle the warm chocolate mixture into the egg yolks, whisking continuously to prevent curdling. Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the custard to a bowl and let it cool to room temperature.

Recipe View 10 mins Whip the Egg Whites (10 minutes): While the chocolate mixture cools, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add 2 tablespoons of sugar, beating until stiff, glossy peaks form.

Recipe View 15 mins Combine and Chill (15 minutes): Gently fold the whipped egg whites into the cooled chocolate mixture in two additions, being careful not to deflate the whites. In a separate bowl, whip 1/2 cup of heavy cream until stiff peaks form. Fold the whipped cream into the chocolate mixture. Spoon the mousse into the prepared pie crust and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set.

Recipe View 10 mins Prepare the Chocolate Whipped Cream Topping (10 minutes): In a chilled bowl, combine the remaining 1 cup of heavy cream, cocoa powder, and confectioners' sugar. Chill the mixture for 30 minutes (this helps the cream whip better). Whip until stiff peaks form. Stir in the almond extract and 1/2 teaspoon of vanilla extract.

Recipe View Assemble and Serve: Top the chilled pie with the chocolate whipped cream. Chill for another hour before serving. Enjoy!