Chocolate Mousse Pie with Praline Cream

chocolate mousse pie

From the Oreo biscuit base and rich mousse to the whipped cream and almond praline, this recipe is every dessert lover's dream come true. 

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Melt 70g of the butter in a pan over a low heat then put in a food processor with the biscuits.

Pulse until combined.

Press into the base and up the sides of a deep 25cm pie dish, then bake in the oven for 5 minutes.

Remove from the oven and leave to cool and crisp up.

Meanwhile, put the sugar, cocoa and cornflour in a pan.

Whisk in the milk until blended. Cook over a medium heat, stirring until boiling.

Allow to boil for 1 minute, then remove from the heat.

Whisk in the remaining butter and the vanilla.

Pour into the pie case. Leave to cool for 30 minutes, then chill for 2-3 hours until set. 

Meanwhile, make the praline topping.

Put the nuts on nonstick baking paper on a chopping board.

In a pan set over a medium-low heat, melt the sugar, without stirring.

Once melted, add a pinch of salt and stir very briefly.

Pour over the nuts and leave for 10 minutes. Break into pieces and roughly chop.

Whip the cream until soft peaks form.

Fold through most of the pieces then spoon onto the pie.

Sprinkle over the remaining praline. 

Tip: Add leftover evaporated milk to mashed potato, scrambled eggs or macaroni cheese for an extra creamy flavour.

 

Ingredients

120g unsalted butter
250g Oreos or chocolate biscuits
175g caster sugar
30g cocoa powder
25g cornflour
575ml evaporated milk
1 tsp vanilla extract

For the Topping

50g chopped toasted almonds
75g caster sugar
275ml whipping cream

Ingredients

120g unsalted butter
250g Oreos or chocolate biscuits
175g caster sugar
30g cocoa powder
25g cornflour
575ml evaporated milk
1 tsp vanilla extract

For the Topping

50g chopped toasted almonds
75g caster sugar
275ml whipping cream

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Melt 70g of the butter in a pan over a low heat then put in a food processor with the biscuits.

Pulse until combined.

Press into the base and up the sides of a deep 25cm pie dish, then bake in the oven for 5 minutes.

Remove from the oven and leave to cool and crisp up.

Meanwhile, put the sugar, cocoa and cornflour in a pan.

Whisk in the milk until blended. Cook over a medium heat, stirring until boiling.

Allow to boil for 1 minute, then remove from the heat.

Whisk in the remaining butter and the vanilla.

Pour into the pie case. Leave to cool for 30 minutes, then chill for 2-3 hours until set. 

Meanwhile, make the praline topping.

Put the nuts on nonstick baking paper on a chopping board.

In a pan set over a medium-low heat, melt the sugar, without stirring.

Once melted, add a pinch of salt and stir very briefly.

Pour over the nuts and leave for 10 minutes. Break into pieces and roughly chop.

Whip the cream until soft peaks form.

Fold through most of the pieces then spoon onto the pie.

Sprinkle over the remaining praline. 

Tip: Add leftover evaporated milk to mashed potato, scrambled eggs or macaroni cheese for an extra creamy flavour.