This Gluten Free Chocolate Mousse Pie is a winner always, and it just so happens to be easily made gluten free! No one will even know it is, as it makes up for the lack of gluten in all the other rich and delicious ingredients.
Trader Joe’s Gluten Free Joe-Joe’s are perfect for a treat or for making this no-bake crust. Our Trader Joe’s has been out of these gluten free cookies for quite a while now. I’m hoping they’ll be back on the shelf soon though.
You can make this pie the day before you plan on serving or even a few days before, which is a great benefit when you are hosting a party or dinner. Just be sure to pull the pie out of the freezer forty-five minutes before you plan on serving. This will make it easier to slice. You could also move the pie to the refrigerator for a few hours before slicing.
Also, making the pie in a springform pan with a removable bottom makes it much easier to slice. Run a knife around the inside edge of the pan before releasing the lever to release the bottom.
Enjoy! This Gluten Free Chocolate Mousse pie is a perfect festive holiday dessert made with the Gluten Free Candy Cane Joe-Joe’s. The recipe may look difficult with its many steps, but it is not difficult by any means!
~Laura
P.S. If you’re a dark chocolate lover, you may also want to check out our Gluten Free Dark Chocolate Mousse!
Gluten Free Chocolate Mousse Pie
Equipment
- 8” springform pan or pie plate.
Ingredients
- Gluten free candy canes, crushed, for topping
- Gluten free dark chocolate, chopped or shaved, for topping
- Sweetened whipped cream for decorating, if desired
For the No-bake Gluten Free Joe-Joe’s Cookie Crust:
- 1 cup (about 11-12 cookies) crushed Trader Joe’s Gluten Free Candy Cane Joe-Joe’s or any Gluten Free Joe-Joe’s cookie flavor
For the Dark Chocolate Ganache
- ½ cup Guittard Extra Dark Baking Chips, gf
- 2 tablespoons butter
- 1 tablespoon heavy cream
For the White Chocolate Mousse:
- ¾ cup Trader Joe’s White Chocolate Baking Chips, gf
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ½ teaspoon vanilla, gf brand
- 1 cup heavy cream
For the Dark Chocolate Mousse:
- 3 egg yolks
- 3 egg whites
- ¼ cup, plus 2 tablespoons granulated sugar, divided
- ⅛ cup, plus 1 teaspoon Guittard Unsweetened Cocoa Powder, or other unsweetened gf brand
- ⅝ cup Guittard Extra Dark Chocolate Baking Chips, gf
- ⅜ cup hot water
- ½ teaspoon vanilla, gf brand
- 1 tablespoon of brandy or rum, gf brand, optional
- 1 cup heavy whipping cream
Instructions
For the No-bake Gluten Free Joe-Joe’s Cookie Crust:
- Grease the bottom and edges of an 8” springform pan or pie plate. Press the crushed Candy Cane Joe-Joe’s into the pan. Set aside.
For the Dark Chocolate Ganache:
- Melt the chocolate chips in a small saucepan over very low heat, until chocolate is almost melted all the way. Add the butter and the cream and stir to combine.
- Chill for 8-10 minutes in the refrigerator. Spread into the prepared crust and let sit while proceeding to make each chocolate mousse.
For the White Chocolate Mousse:
- Melt the white chocolate chips in a saucepan over very low heat until almost melted. Stir in the butter and cream and combine thoroughly. Stir in the vanilla. Pour in a medium bowl and chill for 15 -20 minutes.
- Whip the heavy cream in a bowl of a stand mixer until it it soft and fluffy and peaks form.
- Fold in the whipped cream to the white chocolate mixture. Refrigerate until ready to assemble pie.
For the Dark Chocolate Mousse:
- In a bowl of a stand mixer or in a medium bowl with a hand mixer, beat the egg yolks with ⅛ cup plus 1 tablespoon sugar until thick and lemon colored. Set aside.
- Stir the cocoa powder into the hot water in a small bowl until smooth.
- Melt the chocolate chips in a double boiler saucepan or over very low heat, stirring continuously. Remove when the chocolate is almost melted all the way and continue stirring to melt.
- Pour the chocolate into a large bowl and fold the egg yolk mixture in. Next, add the cocoa powder mixed with water.
- Wash and dry the stand mixing bowl and dry completely. Wash and dry whisk attachment if used.
- Whip the heavy cream until thick, soft and fluffy. Do not over whip.
- Wash and dry the bowl and whisk or beaters.
- In the stand mixer bowl or a large bowl with a hand mixer, whip the egg whites with the whisk attachment, beginning on very low speed and increasing the speed to high as small bubbles appear. Shake in the remaining ⅛ cup plus 1 tablespoon of sugar, with the mixer on. Whip just until stiff peaks form. If you whip past this point, it will be very difficult to fold into the chocolate and aeration of the egg whites will be lost.
- Fold the whipped cream into the chocolate, a half at a time, folding very gently.
- Fold the egg whites into the chocolate cream mixture, ⅓ at a time, folding very gently. You do not want to overfold or stir to combine. Chill in the refrigerator until assembling the pie.
To assemble the Gluten Free Chocolate Mousse Pie:
- To the chocolate ganache layer, add the white chocolate mousse layer and spread across the pie.
- Next, add the dark chocolate mousse layer, spreading until smooth.
- Top with gluten free crushed candy canes or gluten free dark chocolate shavings or sweetened whipped cream piped in decoration.
- Freeze for a minimum of 3 hours and up to 2 days. Remove 45 minutes prior to serving or move to the refrigerator at least 2 hours prior to serving.