Chocolate Strawberry Jiggle Puff Pie
Indulge in the delightful layers of a Chocolate Strawberry Jiggle Puff Pie—a show-stopping, no-bake dessert that combines rich chocolate mousse, juicy fresh strawberries, and a shimmering strawberry jelly topping. This luscious treat starts with a buttery chocolate cookie crust, providing the perfect base for creamy, dark chocolate goodness folded with whipped cream and a hint of vanilla. Topped with a vibrant strawberry jelly layer, made with gelatin for that irresistible jiggle, and a crown of fresh berries, this pie is as visually stunning as it is delicious. Perfect for parties or a decadent family dessert, you can elevate the presentation with whipped cream and chocolate shavings for a touch of elegance. Ready in just 30 minutes of prep work, this 3-layer masterpiece brings texture, flavor, and fun to your dessert table with every bite.
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Ingredients
- 200 grams Chocolate cookie crumbs
- 80 grams Unsalted butter, melted
- 200 grams Dark chocolate (70% cacao), chopped
- 300 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 10 grams Gelatin powder
- 60 milliliters Water, room temperature
- 90 grams Strawberry jelly crystals
- 250 milliliters Boiling water
- 250 grams Fresh strawberries, sliced
- 100 grams Whipped cream (optional, for garnish)
- 30 grams Chocolate shavings (optional, for garnish)
Directions
Step 1
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 2
Press the crumb mixture into the bottom and sides of a 9-inch (23 cm) pie pan to form a crust. Place the crust in the refrigerator to set for at least 15 minutes.
Step 3
Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 150 ml of the heavy cream over medium heat until it begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then stir until the chocolate is fully melted and glossy. Set aside to cool slightly.
Step 4
In a separate bowl, whip the remaining 150 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Step 5
Once the chocolate mixture has cooled to room temperature, gently fold the whipped cream into it until fully incorporated. Pour the chocolate mousse into the chilled pie crust and smooth the surface with a spatula. Refrigerate for at least 2 hours or until set.
Step 6
Sprinkle the gelatin powder over the 60 ml of water in a small bowl and let it bloom for 5 minutes.
Step 7
Dissolve the strawberry jelly crystals in 250 ml of boiling water, stirring until fully dissolved. Let the mixture cool for 5 minutes, then microwave the bloomed gelatin for 20 seconds to liquefy it, and stir it into the jelly mixture.
Step 8
Arrange the sliced strawberries on top of the chocolate mousse layer. Carefully pour the cooled jelly mixture over the strawberries, ensuring they are evenly coated. Refrigerate the pie for at least 2 hours or until the jelly is firm.
Step 9
Slice and serve the pie chilled, optionally garnished with whipped cream and chocolate shavings.
Nutrition Facts
| Serving size | (1625.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4916.5 |
| Total Fat 339.9g | 0% |
| Saturated Fat 198.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 574.6mg | 0% |
| Sodium 918.1mg | 0% |
| Total Carbohydrate 396.6g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 285.2g | |
| Protein 44.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 431.0mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2303.9mg | 0% |
Source of Calories