Description
This indulgent Double Chocolate Cream Pie features a rich chocolate cookie crust filled with a decadent chocolate pudding, topped with a light and airy chocolate mousse. Perfect for chocolate lovers, this dessert combines smooth and creamy textures with intense chocolate flavors, making it a show-stopping treat for any occasion.
Ingredients
Chocolate Crust
- 20 (8 oz) chocolate sandwich cookies (regular or gluten free)
- 4 tbsp unsalted butter, melted
Chocolate Cream Pie Filling
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1/4 cup (25 g) regular unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups (480 g) whole milk
- 1 cup (240 g) heavy cream
- 4 oz 70% dark chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla bean paste
Chocolate Mousse
- 1 cup (240 g) heavy cream
- 1 cup (250 g) Chocolate SunButter
- 8 oz cream cheese, room temperature
- 1/2 cup (55 g) powdered sugar
- 1 tsp vanilla bean paste
Instructions
- Prepare Chocolate Crust: Preheat the oven to 350°F. Blitz the chocolate sandwich cookies in a food processor until fine crumbs form. Mix in melted butter, then press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake crust for 10 minutes. Press down any risen spots with the back of a spoon and then turn off the oven.
- Make Chocolate Cream Pie Filling: In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Slowly add whole milk and heavy cream while whisking. Place saucepan over medium heat and whisk continuously until the mixture starts bubbling and thickens, about 8-10 minutes. Remove from heat and stir in chopped dark and milk chocolate, butter, and vanilla bean paste until smooth. Pour the pudding into the cooled crust. Let cool at room temperature for 15 minutes, then refrigerate uncovered for 30 minutes.
- Prepare Chocolate Mousse: Whip 1 cup heavy cream in a large bowl using a hand or stand mixer until stiff peaks form. Transfer half the whipped cream to a separate bowl. In the original bowl, combine room temperature cream cheese and Chocolate SunButter and mix until smooth. Add powdered sugar and vanilla bean paste, mixing until thick and slightly dry. Fold half of the whipped cream into the mixture with a rubber spatula until partially incorporated, then fold in the remaining whipped cream until mousse is pale chocolate and smooth.
- Assemble and Chill: Dollop the chocolate mousse over the cooled pudding layer and create swooping swirls using the back of a spoon. Sprinkle with chocolate curls if desired. Chill the assembled pie uncovered overnight in the refrigerator.
- Serve: Remove pie from fridge and let sit at room temperature for 30 minutes before slicing and serving for optimal flavor and texture.
Notes
- Use tall-sided pie dish to accommodate ample filling.
- Ensure cream cheese is softened to room temperature for smooth mousse.
- Letting pie sit before serving improves texture and enhances flavors.
- Chocolate curls are optional but add a decorative and flavorful touch.
- The crust can be made with gluten-free cookies to keep the pie gluten-free.
