This rich and creamy dessert can be made ahead of time and baked in a store-bought crust. The only question about this dreamy indulgence is, "Why wouldn't you?"
1store-bought crust,0r see instructions below for a link to our homemade pie crust
For the Chocolate Tuffle Filling
3/4cupheavy cream
1/2cupmilk
1cupchocolate chipssemi-sweet
2tbspbutter unsalted and cut into small pieces
1pinchkosher salt
2egg yolks
For the Garnish
2cupswhipped creamoptional
3ozhigh quality dark chocolateshaved
Instructions
To Make The Dark Chcolate Mousse
Bring the cream just to a boil, using a small pot. Using a large and heatproof bowl, combine chocolate and salt and add the hot cream and whisk mixture until well combined. Allow. mixture to cool to room temp and cover and chill for at least 8 hour or overnight.
Preheat oven to 350° F. Then, use some parchment paper to line the sides and bottom of pie shell and then anchor the parchment paper with dried beans or use pie weights to hold it in place. Bake the pie crust for about 30 to 35 minutes or until golden brown. Remove the parchment paper along with anchors and allow the pie shell to cool to room temperature.
To Make The Chocolate Tuffle Filling
Use a small pot and bring the milk and cream just to a boil. Use a medium sized heatproof bowl and combine chocolate and hot cream mixture, stir until well incorporated. Add the butter, salt, and egg yolks and whisk thoroughly. Pour truffle filling into the pie shell and bake in oven until slightly jiggly in the middle, for approximately 20 minutes. Allow to cool to room temp for about 2 hours.
Finish the Mousse
Finish the mousse by using an electric mixer to beat until stiff peaks are formed. Spoon mousse onto pie and distribute evenly.
To Make this Dessert Even More Decadent
Spread a generous layer of whipped cream over the mousse. Then, garnish with shaved chocolate. Serve immediately or wrap with plastic and chill until ready to indulge.