Chocolate Mousse Pie Recipe

Chocolate Mousse Pie slice on a blue plate with a strawberry.

4 from 6 votes

This homemade No Bake Chocolate Mousse Pie has a rich, fluffy chocolate mousse filling, buttery chocolate cookie crust, and a cloud of freshly whipped cream. Made with real chocolate instead of instant pudding, it's an impressive make-ahead dessert for holidays, parties, and chocolate lovers!

Prep Time30

chill time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Kellie

Cost: $10

Equipment

1 hand mixer
1 9-inch pie plate
mixing bowls
Double boiler or heat-proof bowl and saucepan
food processor or blender
spatula

Ingredients

For the Crust

9 ounces chocolate wafer cookies crushed into fine crumbs (Oreo thins or your favorite chocolate cookie works well, too.)
5 tablespoons salted butter melted
6 ounces semi sweet chocolate melted

For the Chocolate Mousse

6 ounces semisweet chocolate broken into 1/2-ounce pieces
1 1/2 cups heavy cream
3 egg whites
2 tablespoons sugar

For the Whipped topping

1/4 cup confectioners sugar
1 cup heavy cream
chocolate shavings for garnish

Instructions

For the Crust

In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.

For the Chocolate Mousse Filling

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
Allow the chocolate to melt slowly, about 9 to 10 minutes.
Remove from the heat and stir until smooth keep at room temperature until needed.
Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
Fold all together gently but thoroughly.
Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.

For the Whipped Cream Topping

In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
Spread the whipped cream over the top of the pie.
Garnish with chocolate shavings, if desired.
Chill for 30 minutes or overnight.
Slice with a sharp knife warmed in hot water to make slicing easier.

Notes

Egg safety: This recipe contains uncooked egg whites. Use pasteurized eggs suitable for whipping to reduce foodborne illness risk.
Chocolate: Allow the melted chocolate to cool slightly while remaining fluid before combining it with the whipped cream.
Chilling: Refrigerate until the mousse is completely set and holds its shape when sliced. Overnight chilling is a convenient make-ahead option.
Slicing: Dip a sharp knife in hot water and wipe dry before cutting. If the chocolate layer on the crust is too firm, let the pie stand at room temperature for approximately 20–30 minutes before slicing.
Make ahead: Prepare the mousse-filled pie up to 48 hours in advance. Add the whipped cream topping closer to serving.
Storage: Cover and refrigerate leftovers for up to 48 hours.
Freezing: Freeze the pie without the whipped cream topping for up to 2 months. Thaw in the refrigerator for approximately 24 hours, then add the topping.
Substitutions: A graham cracker crust or gluten-free chocolate cookie crust can be used in place of the regular chocolate cookie crust.

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