Heavenly Chocolate Mousse {in a Pie Shell or Single Dishes}

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My mom has made this mousse for us since we were kids. She cut the recipe of a Knox gelatin box years ago. It's always been a favorite for my family!  A few weeks ago we had some requests for Thanksgiving recipes and a cream pie was requested (Lisa this is just for you!).  This and banana cream pie are two of my favorite cream pies. I'll work on getting a banana cream pie posted here sometime. 

This chocolate mousse is so lovable because it's incredibly light and fluffy and the semi-sweet chocolate chips make it really chocolatey (I suppose if you aren't a huge dark chocolate lover that milk chocolate would work well, but I've never tried it). And if you are one of those strange people (aahem, Leesh) *wink, wink*  that isn't a huge pie lover than you can most certainly put the mousse in individual single serve dishes.  But pie lover or not, topped with chocolate curls and whipped cream this is sure to please a pie or non-pie lover!

As for me, I'm a huge fan or the sweet filling of a chocolatey pie, like this, with a light flaky, salty crust. Sweet and salty just hits the spot for me.  And in case you missed last weeks post about pie crust. Check it out here, this is my favorite pie crust and there is a video tutorial so you can no excuse to not make your own! :)  

Heavenly Chocolate Mousse
Printable Version
Ingredients:
1 envelope Knox Unflavored Gelatine
2 tablespoons sugar
1 ½ cups milk
1 package (6 oz) semi-sweet chocolate chips
1 teaspoon vanilla extract
1 ½ cups sweetened whipped topping (I use real whipped cream, sweetened with a little powdered sugar)

Directions:
In medium saucepan, mix gelatine with sugar; blend in milk.  Let stand 1 minute.  Stir over low heat until completely dissolved, about 5 minutes.  Add chocolate and stir until melted (I like to melt in at 50% power in the microwave first (one minute at a time). It mixes with the milk better that way).  Beat mixture until well blended.  Stir in vanilla.  Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.  Fold in whipped topping.  Turn into dessert dishes or a 4-cup bowl (or into a 9-inch baked pastry shell - see variation note); chill until firm.  Garnish with additional whipped topping and chocolate curls.  Makes 8 servings.

Variation:
For a CHOCOLATE MOUSSE PIE, turn into a 9-inch baked pastry shell instead of dessert dishes; chill until firm.

Recipe Source: from Diana K. via Knox gelatine box (from years ago).