Chocolate Mousse Pie

Total time: 2hr 57m
Preparation Time: 45m

For 12 pieces

Nutritional Information

Contains 291 Kcal, 5g Protein, 19g Carbohydrates, 22g Fat


  • Cookie
  • 35 g butter
  • 50 g dark chocolate (70% cocoa)
  • 2 tbsp. sugar
  • 2 fresh egg yolks
  • 1 pinch salt
  • 2 fresh egg whites
  • 40 g white flour
  • Mousse
  • 3 fresh egg yolks
  • 150 g dark chocolate (70% cocoa), melted
  • 60 g sugar
  • 2 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 2 tbsp. Water, boiling
  • 1 pinch salt
  • 3 fresh egg whites
  • 2 dl full fat cream
  • Decoration
  • 1 dl full fat cream
  • 7 mini chocolate Easter eggs z.B. Coop Fine-Food-Pralinös oeufs de Pâques
  • a little dark chocolate (70% cocoa)
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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  • Cookie

    Melt the butter and chocolate over a very low heat, allow to cool a little. Beat the sugar and egg yolks for approx. 5 mins. until pale and frothy. Stir in the chocolate mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Spoon the flour and the egg whites on the mixture and carefully fold in. Place the mixture in the prepared tin. Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.
  • Mousse

    Beat the egg yolks and sugar for approx. 5 mins. until pale and frothy. Stir in the chocolate. Dissolve the gelatine in the boiling water, strain into the egg mixture, mix well. Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold into the chocolate mixture. Divide the mousse onto the biscuit, cover and chill for approx. 2 hours.
  • Decoration

    Beat the cream until stiff and distribute over the torte. Use a knife to plane off shavings from the chocolate and scatter over the cream. Decorate the torte with the chocolate eggs.

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