Mmmmmm.... Chocolate Mint Mousse Pie!
Unlike traditional mousse which requires many steps and ample finesse, this keto version with a decadent double-chocolate mint crust is SUPER quick and easy to whip up (literally)!
Servings: 6 | Calories: 311 | Fat: 9 grams | Net carbs: 2.6
WHAT YOU’LL NEED
Double Chocolate Mint Crust:
- 1 tablespoon of Butter
- 4 Mint Condition cookies from The Cookie Department
- Oil, oil spray or butter to grease the pan
Chocolate Mousse Filling:
- 1 1/2 cups cold heavy cream, divided
- 1 cup keto friendly chocolate chips
- 1 tablespoon sugar substitute of your choice
- ½ teaspoon extract of your choice (vanilla or peppermint both work nicely)
- Measuring spoons/ cups
- Mixing bowls
- Stand mixer, hand mixer, whisk or lidded glass jar
- Pie pan or 6 individual ramekins or springform cake pans
We adapted an Oreo pie crust recipe to create a simple,
yet shockingly decadent chocolate crust with just a hint of mint.
Break up the cookies by hand or in a food processor until no clumps remain. *Because our Mint Condition cookies are soft baked almost resembling a brownie texture, unlike with crunchy cookies that result in a fine dust when broken, these have the consistency of a thick batter when molded.
Add 1 tablespoon of melted butter and thoroughly combine.
Grease the pie pan, or if you prefer individual portions, ramekins or small springform cake pans and spoon in batter.
Mold the crust with your hands, a spatula, the back of a spoon or for a fun trick… use the bottom of a water glass to flatten and shape the crust!
To Bake Or Not To Bake… it comes down to personal preference. Baking will yield a crispier crust while not baking will yield a crust similar to that of a mud pie. *If you do bake the crust, do so at 350 degrees for 8 minutes and allow to fully cool. And your crust is done, so set it aside!
Heat 1/2 cup of heavy whipping cream for 1 minute in the microwave, on the stove top or in a hot water bath.
Pour hot cream over 1 cup keto friendly chocolate chips and whisk until smooth. Clumps are fine if you prefer a bit of texture. Set aside to cool.
With a stand mixer, hand beater or whisk your remaining cream until soft peaks form. Fun tip: you can also put the cream in a lidded glass jar and shake vigorously! It’s always a good idea to cool your bowl in the fridge or freezer before whipping cream.
Add a tablespoon of your favorite sugar substitute and any extract for flavoring that you desire. We recommend vanilla, or if you favor a strong balance of mint and chocolate, a tiny, tiny, tiny (a little goes a very long way) splash of peppermint extract.
Continue beating the cream until it forms stiff peaks.
Fold ¾ of the whipped cream into the chocolate in three portions with a large spatula, being mindful not to mix, but to fold, retaining as much air as possible.
Portion the mousse into your crust/s.
Dollop, pipe or gently spread the remainder of the whipped cream onto the mousse, depending on what aesthetic you're going for. (In our version pictured, we gently leveled the whipped cream with the back of a butter knife.
Optional, sprinkle with shaved chocolate. *Tip to shaving chocolate… you can use a vegetable peeler and simply peel a bar of baking chocolate or keto friendly chocolate bar!
Refrigerate 1 - 4 hours before serving.