Ingredients:

  • 2 cups (about 250g) finely crushed chocolate biscuits/cookies
  • 6 Tablespoons (85 g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 8 ounces (225 g) good quality dark chocolate (70% cocoa), chopped finely
  • 1 1/2 cups cold heavy whipping cream
  • 1/2 cup sifted powdered/icing sugar
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115 g) cream cheese, softened (optional)
  • Extra whipped cream for garnish
  • Chocolate shavings for dusting

Instructions:

  1. Prepare the Crust: Pulse biscuits in a food processor until fine crumbs form. Mix crumbs with melted butter and salt until mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 30 minutes.
  2. Melt the Chocolate: Gently melt the chopped dark chocolate using a double boiler (bain-marie) or in short bursts in the microwave, stirring until completely smooth. Allow the melted chocolate to cool slightly—it should be warm, not hot.
  3. Prepare the Cream Cheese Base (If using): In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Beat in the slightly cooled melted chocolate until fully combined.
  4. Whip the Cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat.
  5. Fold and Combine: Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the remaining whipped cream into the mixture in two additions until just combined, ensuring no white streaks remain for a light texture.
  6. Assemble and Chill: Spoon the mousse filling into the chilled crust, smoothing the top. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, or ideally overnight, until the pie is completely set.
  7. Serve: Garnish with extra whipped cream and chocolate shavings just before slicing. For clean slices, wipe a sharp knife with hot water between each cut.