The Godiva shop sells a Dark Chocolate Key Lime Truffle that tastes like I want to eat ten of them. Chocolate and key lime is not a common flavor combination but it is fantastic. The sweet, deep chocolate pairs well against the tart creamy lime and so I made the truffle into a pie.
Instead of a key lime pie filling made with sweetened condensed milk, this recipe makes a key lime mousse; delicious key lime curd lightened with whipped heavy cream. I prefer it to any key lime pie filling I’ve ever had.
Zesting and squeezing key limes is monkey business, so if you want to use regular persian limes you can. Or have a lime squeezer. Those things are awesome. The key lime is higher in acidity than the regular lime, but no one will probably know the difference. Do use fresh limes instead of bottled key lime juice.
The chocolate layer is a simple ganache, easy to make and only moments to prepare. I prefer semi-sweet chocolate instead of dark, if forced to choose, but they are both great. If the chocolate sounds strange, leave it out. The graham cracker crust and key lime mousse are fantastic on their own.
What makes this dessert extra-special is the combination of textures and flavors. Rich, truffle-like dark chocolate is sandwiched between a crumbly, sandy, graham cracker crust and creamy, light key lime mousse. It is pie perfection.
Key Lime Mousse Pie
Graham Cracker Crust
From The Art and Soul of Baking
1 1/2 half cups (7 ounces) finely ground graham cracker cookie crumbs
1 Tablespoon (1/2 ounce) sugar
3/4 stick (3 ounces) butter, melted
Preheat oven to 350 and position an oven rack in the center. Put the cookie crumbs and the sugar in a medium bowl and stir well with a spatula to blend. Add the melted butter and stir until all the crumbs are evenly moistened. Transfer the buttered crumbs to an 8 or 9″ springform pan. Use the heel of your hand or the bottom of a drinking glass to press the crumbs from the center outward into an even layer across the bottom of the pan. Use your thumbs to press the crumbs up the side of the pan and level them at the rim. Bake for 8-10 minutes, until lightly colored and fragrant. Transfer to a rack to cool completely.
Dark Chocolate Ganache (optional, but good if you love chocolate!)
3 oz bittersweet or semi-sweet chocolate, chopped
1 Tablespoon butter
1/3 cup heavy cream
Place chopped chocolate and butter in a small glass bowl. Heat cream over medium heat in a small saucepan until just beginning to bubble. Pour hot cream over chocolate and whisk to combine. Pour ganache into bottom of graham cracker crust and allow to sit for a few minutes.
Key Lime Mousse
Recipe from Gourmet Magazine
1 tablespoon grated Key lime zest
1/2 cup fresh Key lime juice
1/2 cup sugar
Pinch of salt
3 large eggs
3/4 stick unsalted butter, cut into bits
2/3 cup chilled heavy cream
1 cup heavy cream, for garnishing the pie
Whisk together zest, juice, sugar, salt, and eggs in a small heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until thick enough to hold marks of whisk, about 5 minutes. Force through a fine-mesh sieve into a bowl, then quick-chill in an ice bath, stirring occasionally, about 5 minutes.
Beat cream until it holds stiff peaks, then fold into custard gently but thoroughly. Pour into chocolate lined tart pan and smooth surface. Refrigerate for at least 2 hours and up to 2 days. Serve with additional fresh whipped cream, mint leaves, and raspberries.