In a food processor, pulse the cookies to form fine crumbs. Add 6 Tbsp melted butter and pulse to combine. Transfer to a 9in pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
Meanwhile, in a heavy bottomed saucepan, bring 1/3 cup water to a boil. Reduce heat to low and stir in the chocolate, marshmallows and remaining 4 Tbsp butter until melted. Transfer to a large bowl.
Using an electric mixer, beat 1 1/2 cups of the cream in a second large bowl until stiff peaks form. Fold the cream into the chocolate mixture. Transfer to the prepared pie dish, spreading evenly and chill until firm, about 1 hour.
One hour before serving, whip the remaining 1 1/2 cups cream with the confectioners sugar and cocoa powder until stiff. Spoon over the mousse and refrigerate for at least 1 hour. Top with chocolate curls just before serving.
Originally Submitted
10/13/2015
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