Ingredients
- 9 inch graham cracker crust store-bought or homemade
Ganache Layer:
- 6 oz chocolate chips milk or semi-sweet whichever you prefer
- 1/2 cup whipping cream regular or heavy whipping cream
Chocolate Mousse Layer:
- 1 1/2 cups heavy whipping cream higher fat content compared to regular whipping cream
- 1/4-1/3 cup cocoa powder dutch preferred sifted, use 1/3 cup for dark chocolate flavor
- 1/4-1/2 cup powdered sugar use a 1/4 cup for dark chocolate flavor
- 1/4 teaspoon almond extract optional
Method
Chocolate Ganache:
- In a microwave-safe bowl, add chocolate chips and 1/2 cup whipping cream. Heat in the microwave for 30 seconds. Stir. Heat for another 15-30 seconds and stir until the melted chocolate is completely mixed in with the cream. This may take up to a minute or two of stirring to combine completely.
- Pour ganache into bottom of graham cracker crust.
- Place in fridge or freezer to chill while you whip the chocolate mousse.
Chocolate Whipped Cream Mousse:
- In a chilled mixing bowl, begin whipping heavy whipping cream. Whip until frothy and slightly thicken.
- Add powdered sugar and cocoa powder (sifted). Carefully mix until soft peaks form.
- Add almond extract if desired.
- Whip until stiff peaks form.
- Refrigerate until ready to use.
- Once the ganache has become more firm, carefully add mousse to the top. Smooth. If desired add dollops of whipped cream and cookies, chocolate shavings to the top as a garnish.