‘Tis the season of bridal showers. And we’ve got the perfect dessert to make the affair just a little more festive. Sweet champagne mousse that is light and airy, balanced by the necessary chocolate sponge cake. But, don’t let the brides have all the fun…this recipe is perfect for Sunday brunch any time of year. Did we mention it is National Pie Month?
Champagne Mousse Pie
Serves 12
Prep time: 40 minutes
For the chocolate sponge base
4 eggs at room temperature
1/2 cup sugar
1/2 cup flour
1 teaspoon baking powder
2 tablespoons cocoa powder (Dutch processed, unsweetened)
2 tablespoons melted butter
For the Champagne Mousse
1 sachet gelatin
3 tablespoons water
10 fl. oz. Champagne or sparkling wine
10 fl. oz. heavy whipping cream
2 egg whites
1/3 cup sugar
For the decoration
3 oz. Bittersweet chocolate
Strawberries
Method:
Pre-heat the oven to 400 degrees. Line a sheet pan with parchment paper. Mix the eggs and sugar at high speed for 8-10 minutes until the mixture is light yellow in color and soft peaks form. In another bowl, sift together the flour, baking powder and cocoa powder, and add to the egg mixture. Stir to combine and finally add the melted butter, stirring gently until incorporated.
Spread the batter evenly onto the prepared sheet pan and bake for 8 minutes until the cake springs back when touched. Allow to cool for 5 minutes before transferring to a cooling rack. Cut out a 10” circle to fit your 10” springform pan and lay the sponge base in the springform pan.
For the champagne mousse, dissolve the contents of the gelatin sachet in the water. Add the champange, mixing well to combine. Whip the cream until smooth and stiff (be careful not to overbeat as the cream will become lumpy. The cream should be able to hold itself on the tip of a knife.). Add the whipped cream to the champagne mixture and combine well. Cover, and allow to cool in the fridge for 1-2 hours. It should be firm. Give it a quick stir to loosen it up.
Beat the egg whites at high speed until stiff peaks form. Gradually add the sugar whilst beating until a glossy consistency is reached. Fold this into the champagne mixture and spread on top of the chocolate sponge cake base.
Refrigerate overnight for best results. To release the cake from the pan, run a warm knife along the edges before releasing the spring.
Using a vegetable peeler, shave chocolate curls and decorate the sides or top of the pie as desired. The champagne mousse pie looks elegant finished off with a large strawberry or physalis perched in the middle. Serve with more strawberries and your favorite bubbly.
