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Julia’s Chocolates; Lindt Velvety Vanilla Almond Chocolate Mousse Pie

Ingredients

Units Scale

For The Crust

  • 125g cookies
  • 50g butter, melted
  • 1–2 tbsp of flour (optional, if crust is too wet)

Chocolate Mousse Filling

  • 100g chocolate (size of the Lindt chocolate bar)
  • 300ml thickened cream

Instructions

  1. Grease two small pie pans.
  2. Process the cookies and butter in a blender until fine and mixed well.
  3. If still too damp where the crust won’t hold together, add in 1 tbsp at a time,
  4. blending each time until it’s just moist enough to form together.
  5. Press into the pie pans and refrigerate for 20-30 minutes.
  6. In a saucepan, heat together half the cream and the chocolate, stirring
  7. until melted together.
  8. Turn off heat and let it cool for 20 minutes.
  9. Whip together the rest of the cream until light and fluffy.
  10. Fold in the chocolate mixture (now cooled) and pour into the pie crusts.
  11. Refrigerate for several hours before serving.

Notes

Adapted from Taste

Find it online: /by-author/cathy-lamb/2013/06/julias-chocolates-lindt-velvety-vanilla-almond-chocolate-mousse-pie.html