Easy NoBake Dark Chocolate Mousse Pie Recipe

Instructions:

1. For the crust: Process or crush the chocolate sandwich cookies into fine crumbs. Mix the crumbs, melted butter, and salt until evenly moistened, resembling wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill the crust for at least 30 minutes.
3. For the chocolate base: Gently melt the chopped dark chocolate and 4 tbsp butter using a double-boiler or in short bursts in the microwave until smooth.
4. Temper the yolks: Whisk the 3 egg yolks with the 2 tablespoons of coffee. Slowly whisk about 1/4 cup of the warm melted chocolate mixture into the yolks to temper them, then pour the yolk mixture back into the remaining chocolate base, stirring until fully incorporated. Set aside to cool slightly.
5. Whip the cream: In a clean bowl, beat the cold heavy cream until medium-stiff peaks form. Gently fold half of this whipped cream into the cooled chocolate mixture to lighten it.
6. Whip the whites: In a separate, clean bowl, whisk the 3 egg whites until foamy. Gradually add the 1/4 cup of sugar and continue whisking until stiff, glossy peaks form (meringue).
7. Fold the mousse: Very gently fold the remaining whipped cream into the chocolate base. Finally, very gently fold in the stiff egg whites in two additions, taking care not to deflate the air.
8. Fill and chill: Spoon the entire mousse filling into the chilled crust, smoothing the top. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or until completely firm.
9. Serve: Dust with cocoa powder or top with extra whipped cream just before serving.