Swirled Chocolate Mousse Pie (Egg-Free)

This Swirled Chocolate Mousse Pie is super easy to make, and it’s egg-free! It has a crust made with graham crackers and a creamy and airy filling made with white chocolate, semi-sweet chocolate, and cream. It tastes like heaven!

Swirled Chocolate Mousse Pie (Egg-Free)

Active Time: 30mins  | Cook Time: 15mins | Yield: One 7 or 8-inch Round Pie

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Ingredients:

Crust:

• 5 oz (140g) Graham Crackers
• 1/3 cup (75g) Unsalted Butter, melted

Whipped Cream:

• 1 1/3 cup (320g) Heavy Whipping Cream, very cold
• 1 heaping tablespoon Powdered Sugar

White Chocolate Mousse:

• 10 oz (280g) White Chocolate
• 1/3 cup (80g) Table Cream or Whipping Cream at room temperature
• Half of the whipped cream

Semi-Sweet Chocolate Mousse:

• 7 oz (200g) Semi-Sweet Chocolate
• 1/3 cup (80g) Table Cream or Whipping Cream at room temperature
• Half of the whipped cream

Decoration:

• 12-15 Chocolate Petit Beurre Biscuits or your favorite cookies.

Video:

Directions:

Crust:

1. Preheat oven to 350°F (180°C).
2. Pulse graham crackers in a food processor until finely ground. Add melted butter and pulse until combined.
3. Firmly press crumb mixture into the bottom of a 7 or 8-inch Springform Pan.
4. Bake until the edges are golden, 12 to 15 minutes. Let cool completely.

Filling:

1. Melt the white chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
2. Add the cream and stir until well combined, smooth and shiny. Important note: In this method, the cream must be at room temperature, or it will change the texture of the chocolate. Set aside for 5-10 minutes or until it reaches room temperature.
3. Melt the semi-sweet chocolate in a double boiler or microwave at medium power, stopping to stir every 40 seconds.
4. Add the cream and stir until well combined, smooth and shiny. Important note: In this method, the cream must be at room temperature, or it will change the texture of the chocolate. Set aside for 5-10 minutes or until it reaches room temperature.
5. Beat chilled heavy cream with sugar until stiff peaks form, being careful not to overbeat or the cream will turn buttery.
6. Add half of the whipped cream to the white chocolate mixture and stir gently, until just combined.
7. Add the remaining whipped cream to the semi-sweet chocolate mixture and stir gently, until just combined.

Assembling:

1. Place the biscuits around the inner edge of the pan, with the chocolate side facing out.
2. Using a spoon, drop dollops of each color mousse over the graham cracker crust, distributing evenly.
3. Take a knife or toothpick and gently run it through the dollops to create swirls.
4. Refrigerate for at least 4 hours.
5. Makes one 7-inch pie.
6. Store in an airtight container in the refrigerator for up to 5 days.

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