Mint Chocolate Mousse Pie

I’ve always found mint desserts to be refreshing because of their flavor so even when they’re super rich, I was away refreshed from my last bite. I decided to test that theory with a chocolate ganache mint mousse pie because, well, I can.

I’ve been traveling with my family for the last week so confession - this recipe is from St. Patrick’s Day. That was a large reason for the green mint M&M toppings but I am so glad I decided to with them. They offered a nice crunch to an otherwise largely soft pie.

Pi day feels like just yesterday so this pie was a nice follow-up to the food holiday I had forced all my coworkers to celebrate. After eating so many versions of pie in March, I’m glad to move on to April this week and focus on a different dessert. Which works out well because I have a feeling with my chocolatier certification through L’Ecole Chocolat now well underway, I’ll be inspired to try loads of chocolate recipes.

Crust Ingredients

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar

Crust Recipe

  • Mix ingredients in a bowl with a rubber spatula until combined and coarse
  • Transfer to a 9-inch round springform pan and press down using a glass or measuring cup until it is completely packed down
  • Refrigerate for 2 hours before adding filling

Filling Ingredients

  • 16 Ounces bittersweet chocolate, divided
  • 2 ½ Cups heavy cream, divided
  • 4 Egg yolks
  • 1 Teaspoon mint extract
  • ⅛ Teaspoon salt
  • 1 Cup chopped mint M&Ms (optional)

Filling Recipe

  • Put 8 ounces of chocolate in a bowl and set aside
  • Heat ½ cup heavy cream over medium heat until it reaches a rolling boil
  • Pour cream over chocolate and let sit for 5 minutes, then stir until chocolate is completely melted
  • Let cool slightly and then pour onto prepared crust
  • Refrigerate to just set, about 15 minutes, while making the mousse
  • Place egg yolks in a metal bowl and set aside
  • Heat ¾ cup heavy cream over medium heat until it gets to a rolling boil
  • Once cream is boiling, temper into egg yolks and return mixture to stove top until it reaches 160 degrees
  • Remove from heat, set aside and let cool slightly
  • Melt chocolate over a double boiler
  • Once melted, mix in mint extract and salt
  • Mix chocolate mint mixture into custard and set aside
  • In the bowl of a stand mixer, whisk 1¼ heavy cream on high until stiff peaks form
  • Whisk in ¼ of whisked heavy cream into the custard
  • Fold in the rest of it until combined
  • Pour mousse on top of ganache and refrigerate for 6 hours
  • Top with optional crushed mint M&Ms

Crust is a recipe from Sally’s Baking Addiction