Easy-Breezy Chocolate Mousse Pie

It truly doesn’t get much easier than this recipe meant to impress anyone who simply adores chocolate.

This rich and luscious mousse is incredibly versatile.  I’ve even used it as an ice cream base, adding another 1/2 cup coconut milk, refrigerating until chilled but not set, then processing in an ice cream machine—makes an amazing creamy frozen dessert.

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Pictured in a ten-inch tart pan with a shortbread crust. For this picture, I used my Lavender Shortbread recipe sans the lavender. Please refer back to my blog, “Lavender – Beyond Air Freshener, Potpourri, and Cologne”


*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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