Chocolate Mousse Pie for Passover
By Shannon Sarna
This can be made pareve or dairy.
Total time: 24 hours
For the crust:
1 1/2 cups sliced almonds
2/3 cup sweetened, shredded coconut
6 Tbsp butter or margarine
2/3 cup dark chocolate pieces
1 tsp sea salt
For the filling:
8 large eggs, separated
10 oz dark or bittersweet chocolate
3/4 cup sugar
1/2 cup olive oil
1 tsp orange zest
2 Tbsp orange liqueur (optional)
For the topping (optional):
To make the crust:
Preheat oven to 350 degrees.
In a glass or microwave-safe bowl, melt chocolate and butter for 20-second intervals, stirring in between, until completely smooth and glossy.
In a food processor fitted with blade attachment, add almonds, coconut, salt, and butter-chocolate mixture. Pulse until mixture is like thick, crumbly sand.
Split the mixture into two pie pans. Using your hands or a rubber spatula, push mixture into pie crust pan until bottom and sides are covered. This takes a little time and patience. Chill for 10 minutes.
Bake crust for 10-12 minutes. Set aside to cool.
To make the filling:
In a microwave-safe bowl, heat chocolate for 30-second intervals until melted. Stir with spatula until completely smooth and shiny. Set aside to cool slightly.
Beat egg yolks with 1/2 cup sugar until pale yellow in color. Whisk in olive oil, zest, and orange liqueur.
Using an electric mixer or a stand mixer fitted with whisk attachment, whisk egg whites until soft peaks form. Add 1/4 cup sugar until stiff peaks form.
Gently fold egg whites into chocolate mixture until color and consistency is uniform. Divide mixture and spoon into pie crusts. Smooth out top.
Place in fridge and chill overnight or up to 24 hours.
To assemble the pies:
Split the mousse in half and fill each pie crust with the mousse filling. Chill overnight until completely set.
Garnish with raspberries and orange peel; a dusting of powdered sugar; or fresh whipped cream.
Yield: 2 pies