Chocolate Orange Pie

This pie has spicy gingersnap crust, dark chocolate truffle layer, and rich orange chocolate mousse, topped with freshly whipped cream.

Course Pie

Cuisine American

Prep Time 25

Cook Time 10

Additional Time 4

Total Time 4 35

Servings slices

Calories 595

Author Alyssa--In Fine Taste

Ingredients

Gingersnap Crust:

10.5 ounces crispy gingersnap cookies finely ground (about 2 ½ cups finely ground crumbs)—I used cheap store bought ones, you want them to be hard to give you give a crispy crust
pinch of salt
¼ cup granulated sugar
6 tablespoons butter melted

Truffle Layer:

⅔ cup heavy cream
1 cup semisweet chocolate chips

Orange Chocolate Mousse Layer:

1 ¼ cups heavy whipping cream
1 ¼ cup semisweet chocolate chips
2 tablespoons orange zest (zest of about 4 medium oranges, can add more for stronger orange flavor)
¼ cup fresh orange juice (juice of about 2 medium oranges)
pinch of salt
1 teaspoon vanilla
1 teaspoon pure orange extract

Topping

⅔ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
chocolate curls or shavings for garnish

Instructions

Gingersnap Crust:

Preheat oven to 350 degrees Fahrenheit. In a blender or food processor grind up gingersnap cookies. Mix in melted butter, sugar, and salt.
Press cookie crumbs firmly into a 9-inch piedish and up the sides. I usually use the bottom of a measuring cup to press itinto the pie dish. Bake 8-10 minutes. Cool completely before using.

Chocolate Truffle Layer:

In a microwave safe bowl, heat ⅔ cup of heavy cream. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth. Pour into cooled crust. Freeze until solid.

Chocolate Orange Mousse & Assembly

In a microwave safe bowl, mix together ¼ cup of heavy cream, orange juice, and orange zest. Heat for 60 seconds (or more if needed) until hot. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth.Chill in the fridge until cool.
Add in 1 cup of cold cream, vanilla, and a pinch of salt. Whip until you get a light mousse-like layer. Pour on top of truffle ganache layer. Chill for at least 4 hours.
Whip the cream with vanilla and powdered sugar until light and fluffy. Top the chilled pie with whipped cream. Garnish with chocolate curls or shavings. Serve and enjoy.

Notes

Gingersnap crust substitutions: You can replace the gingersnap cookie crumbs in the crust with graham cracker crumbs or Oreos cookie crumbs to give the crust a different flavor.

How to Store this Recipe: This recipe should be covered stored in the refrigerator and is best eaten within 5 days. You can freeze this pie whole or individual slices. Make sure you wrap the pie tightly in plastic wrap to prevent any freezer burn. Thaw to room temperature before eating. Once frozen, it’s best if eaten within 3 months of freezing.

Nutrition