American Pie Council

2017 Professional Entry

 

Chocolate Mousse Pie

Chocolate Mousse Pie
By: Devin Davis
Professional Chocolate Category 2017

Crust:
250 grams all-purpose flour
205 grams butter, cold, cut into ½” cubes
3 grams kosher salt
25 grams sugar
5 grams vanilla bean paste
95 grams cold water

In a medium bowl toss together the flour, butter, salt, and sugar and stir to combine. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal or bread crumbs. Stir the vanilla and water together in a small bowl. Add the water mixture to the flour in 2-3 additions and stir until the dough is moistened and sticks together when squeezed with your hand. Press the dough out into a disk about 1 inch thick, wrap it in plastic wrap, and refrigerate for one hour. Remove the dough from the refrigerator, unwrap, and place onto a lightly floured board. Begin to roll out the dough being sure to only roll forward and backwards, not side to side, while turning it 90 degrees as you roll. Roll the dough out to approximately 1/8” thick. Place the dough into a 9” ceramic pie plate and gently fit it to the pan without stretching it. Trim and flute the edges as desired and refrigerate for 30 more minutes in the pan. Preheat the oven to 350 degrees. Once chilled, fit a piece of parchment into the pie pan and fill the parchment with dry beans or rice and bake for 15-20 minutes or until the crust is set and the edges begin to brown. Remove the parchment and continue to bake for 5-10 more minutes until the crust is browned nicely. Allow the crust to cool to room temperature before filling.

Chocolate Custard:
2 oz. water
1/8 tsp. salt
3 oz. sugar
9 oz. semi-sweet chocolate chips
4 oz. butter, room temperature, cut into 8 pieces
3 eggs, room temperature

Preheat the oven to 250 degrees F. In a small sauce pot, combine the water, salt, and sugar and heat into the sugar is dissolved. Remove and keep warm. Place the chocolate into the bowl of a mixer and melt over a pot of hot water. Place the bowl of chocolate onto the mixer with the paddle attachment and mix the butter in on low speed one piece at the time. Still on slow speed drizzle in the warm sugar mixture. Then, mix in the eggs one at the time being sure that the mixture does not get too cold. Pour the chocolate mixture into a greased 8x8 baking pan and place it into a larger pan or round cake pan. Pour hot water into the larger pan to fill it half way up the 8x8 pan and bake until set (pudding-like about 1 or 1 ¼ hours). Once cooked remove the pan from the oven and allow it to cool slightly. While still warm spoon enough of the cooked custard into the bottom of the cooked and cooled pie crust to fill it about ¼ of the way and refrigerate for 1-2 hours or until firm. (Depending on the depth of your pie pan, this recipe may make a little too much custard, but the extra will keep in the refrigerator for 1 week and is a great snack!)

Chocolate Mousse:
3 oz. bittersweet chocolate, 60% cocoa
1.5 oz. milk chocolate
1 oz. butter
½ tsp. espresso powder
1.5 oz. sugar
8 oz. heavy cream, cold
2 teaspoons vanilla bean paste
3 egg yolks, room temperature
Pinch of kosher salt
3 egg whites, room temperature

In a bowl over a pot of hot water melt both chocolates, the butter, and espresso powder until smooth. Remove the chocolate from the heat and keep warm. Beat the cream and vanilla paste with the whisk attachment until medium peaks form and refrigerate until ready to use. In the clean bowl of a mixer with the whisk attachment mix together the egg whites and salt on medium speed until frothy. Increase the speed to high and whip until the egg whites begin to take on volume. With the mixer running, slowly sprinkle in the sugar and continue to whip until medium peaks form and reserve until ready to use. Whisk the egg yolks into the warm chocolate. Fold in 1/3 of the whipped cream into the chocolate mixture. Fold in half the whipped egg whites, then the remaining half, and finish by folding in the remaining whipped cream until the mixture is smooth. Pour this over the chilled pie crust with the chocolate custard and refrigerate for 1-2 hours until firm.

Chocolate Glaze:
37.5 grams heavy cream
56.25 grams sugar
45 grams water
19 grams dark cocoa powder
½ sheet silver gelatin
Cool water, as needed

Place the cream, sugar, and water in a small sauce pot and bring to a boil. Whisk in the cocoa powder and continue to cook until it is reduce to a syrupy consistency (test by placing a small amount on a plate). Place the gelatin in a bowl of cool water and let it soak until it is pliable. Squeeze out the excess water of the glaze and whisk the gelatin into the hot cocoa mixture. Pour the mixture through a fine strainer into a squeeze bottle. Drizzle the glaze over the top of the chilled mousse and tilt the pie plate to allow the glaze to cover the entire pie. Refrigerate until ready to serve.

Garnish:
Sweetened Whipped Cream
Garnish by piping sweetened whipped cream around the edge and center of the pie, as desired, and serve. Enjoy!