23/5/2021 Black-bottom Chocolate Mousse Pie - The Vanilla Bean Blog

Black-bottom Chocolate Mousse Pie

A rich, creamy chocolate mousse pie with a flaky pie crust. A layer of chocolate ganache sits on top
of the crust, and is topped with an amazing mascarpone cream.

Course baking, pies + tarts

Cuisine American
Diet Low Salt
Keyword bittersweet chocolate, mascarpone, pie crust

Prep Time 1 hour 30 minutes

Cook Time 40 minutes

Servings 8 servings
Author Sarah Kieffer

Equipment
9 inch pie pan

Ingredients
Pie Crust
8 tablespoons [1 stick or 113 g] unsalted butter cut into 16 pieces
1 1/2 cups [213 g] all-purpose flour plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt

Chocolate Ganache
6 oz [170 g] semisweet or bittersweet chocolate
1/2 cup [120 g] heavy cream

Chocolate Mousse
2 1/2 cups [600 g] heavy cream divided
5 large egg yolks at room temperature
1/2 cup [100 g] granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
10 oz [280 g] semisweet or bittersweet chocolate finely chopped

Mascarpone Whipped Cream

3/4 cup [180 g] mascarpone whipped cream
1/3 cup [65 g] granulated sugar
Pinch salt
1 cup [240 g] heavy cream
2 teaspoons pure vanilla extract

Instructions
For the pie crust
1. Put the sliced butter in a small bowl and place it in the freezer. Fill a medium liquid measuring
cup with water and add plenty of ice. Let both the butter and the ice eater sit and get very

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cold for 5 to 10 minutes.

2. In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed
until combined. Add half of the chilled butter and mix on low speed until the butter is just
starting to break down, about 1 minute. Add the rest of the butter and continue mixing until
the butter is broken down in various sizes (some butter will be incorporated into the dough,
some will be a bit large, but most should be about the size of small peas.) Stop the mixer and
use your hands to check for any dry patches of dough on the bottom of the bowl; incorporate
the dry flour as best you can. With the mixer running on low speed, slowly add about 1/4 cup
[60 g] of the ice water and mix until the dough starts to come together but is still quite
shaggy (if the dough is not coming together, add more water, 1 tablespoon at a time, until it
does.)
3. Dump the dough out onto a lightly floured work surface and flatten it slightly into a square.
Gather any loose/dry pieces that won’t stick to the dough and place them on top of the
square. Gently fold the dough over onto itself and flatten again. Repeat this process three or
four more times, until all the loose pieces are worked into the dough, being careful not to
overwork the dough. Flatten the dough one last time into a 6 in [15 cm] disk. Refrigerate for
30 minutes before using.
4. When ready to use, lightly flour a work surface and roll the dough to a 12 in [30.5 cm] circle.
Gently fold the dough in quarters and place it into a 9 in [23 cm] pie plate. Unfold the dough,
letting the excess dough drape over the edges. Gently press the dough into the bottom and
trim the overhang to 1 in [2.5 cm] past the lip. Tuck the overhang, so the folded edge lies on
the edge of the pan. Crimp the edge of the dough, using your fingers. Place the pie plate in
the freezer until firm, 20 to 30 minutes.
5. Adjust and oven rack to the lowest position. Preheat the oven to 400F [200C]. Place a baking
sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust).
Remove the pie plate from the freezer and line the pie shell with parchment paper, covering
the edges to prevent burning. Fill the center with pie weights.
6. Bake the pie shell 25 to 28 minutes, until the dough is light golden brown and no longer wet.
Remove the pie plate from the oven and carefully remove the pie weights and parchment
paper. Return the pie plate to the oven and continue to bake 8 to 12 minutes, until golden
brown. Transfer the pie plate to a wire rack and let cool completely.

Chocolate Ganache
1. Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is
simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with
plastic wrap, and let sit for 5 minutes.
2. Remove the plastic and whisk until completely smooth. Pour the ganache over the cooled pie
shell, and smooth with an offset spatula. Move the pie to the fridge and let the ganache set.

Chocolate Mousse
1. Heat 1 cup [240 g] of the heavy cream in a small, heavy saucepan until just hot.
2. In a medium saucepan off the heat, whisk the egg yolks. Whisking constantly, slowly add the
sugar to the egg yolks, then the salt, and then slowly pour in the warmed heavy cream. Cook
over medium heat, stirring constantly, until the mixture thickens and coats the back of a
spoon – this usually happens at 160F [70C] (the custard will thicken as it cools). Pour the
mixture through a fine-mesh sieve into a large bowl and stir in the vanilla.
3. In a small saucepan over low heat, melt the chocolate, stirring frequently until smooth. Whisk
the chocolate into the custard until smooth, then let cool.

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4. In the bowl of a stand mixer fitted with a whisk, beat the remaining 1 1/2 cups [360 g] of
heavy cream until stiff peaks form. Whisk one-third of the whipped cream into the chocolate
custard to lighten in, then gently fold in the remaining whipped cream. Transfer the mousse to
the pie shell and place it over the chilled ganache. Use an offset spatula to spread it in an
even layer. Chill the pie for at least 4 hours and up to overnight (I cover the top of the pie with
a loose piece of parchment paper. Wrapping it in plastic can make the crust less flaky).

Mascarpone Whipped Cream

1. In the bowl of a stand mixer fitted with a whisk, beat together the mascarpone cheese, sugar,
and salt on low speed until combined. Increase the speed to medium and beat until light, 2 to
3 minutes. On low speed, slowly add half the cream until combined, then stop the mixer and
scrape down the sides of the bowl, making sure the cheese is completely combined into the
cream. Add the rest of the cream on low speed. Increase the speed to medium-high and beat
until the cream is smooth, thick, and nearly double in volume. When the pie is set, top with
the whipped cream.

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