Chocolate Mousse Pie
This no-bake chocolate mousse pie looks like it came from a fancy bakery but comes together with almost no effort. A crisp chocolate cookie crust holds a cloud of rich, silky mousse, all topped with whipped cream and chocolate shavings. It sets up in the fridge while you do literally nothing else, making it the perfect make-ahead dessert for holidays, dinner parties, or any time you crave deep chocolate flavor without the fuss.
Equipment
- 9-inch pie plate glass recommended for even chilling
- Food processor or zip-top bag and rolling pin for crushing cookies
- Stand mixer or hand mixer
- Large heatproof mixing bowl
- Medium saucepan for warming cream
- Rubber spatula for folding
- Vegetable peeler for chocolate curls
- Plastic wrap for chilling
- Offset spatula or back of a spoon for smoothing top (optional)
- Piping bag and tip set optional, for bakery-style whipped cream topping
Ingredients
- 24 chocolate sandwich cookies such as Oreos, finely crushed
- 5 tablespoons unsalted butter melted
- 10 ounces semisweet chocolate chips finely chopped or use chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups heavy whipping cream cold, divided
- 1/4 cup granulated sugar
- 2 tablespoons powdered sugar
- chocolate bar for shavings or curls, room temperature
Optional Serving Suggestions
- vanilla ice cream for serving (optional)
- fresh raspberries or strawberries for garnish (optional)
- warm caramel sauce for drizzling (optional)
- mint leaves for garnish (optional)
Instructions
- Preheat oven to 350°F. Pulse cookies in a food processor into fine crumbs, or crush in a zip-top bag with a rolling pin.
- Combine crumbs with melted butter until moistened. Press firmly into bottom and up sides of a 9-inch pie plate. Bake 8-10 minutes, then cool completely.
- Place chopped chocolate and salt in a heatproof bowl. Heat 1 cup cream over medium heat until simmering, pour over chocolate, let sit 2 minutes, then whisk until smooth. Stir in vanilla and cool to room temperature (20-25 min).
- Beat remaining 1½ cups cold cream with granulated sugar until stiff peaks form. Be careful not to overbeat.
- Fold one-third of whipped cream into cooled chocolate mixture until combined. Gently fold in remaining cream in two additions until no streaks remain—do not overmix.
- Pour mousse into cooled crust, smooth top, cover loosely with plastic wrap, and refrigerate at least 4 hours or overnight until set.
- Just before serving, beat remaining ½ cup cold cream with powdered sugar until stiff peaks form. Spread or pipe over pie and top with chocolate shavings.
- Slice with a sharp knife, wiping blade clean between cuts for neatest slices. Serve chilled.
Notes
- Use cold cream straight from the fridge—warm cream will not whip properly.
- Let chocolate mixture cool fully to room temperature before folding or it will melt the whipped cream.
- Fold gently and stop as soon as streaks disappear to keep the mousse light and airy.
- Chill the pie for the full 4 hours minimum—a shortcut means a runny slice.
- Use a sharp knife dipped in hot water and wiped dry for clean, bakery-style slices.
- Make the crust a day ahead to shorten day-of prep time.
- Store covered in the refrigerator for up to 4 days.
- Freeze pie without whipped topping for up to 1 month; thaw overnight in fridge and add fresh topping before serving.
- For a mocha version, dissolve 1 teaspoon instant espresso powder into the hot cream before pouring over chocolate.
- Try a graham cracker crust instead of chocolate cookies for a lighter base.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 30gProtein: 4gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 75mgSodium: 120mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 15IUCalcium: 4mgIron: 10mg
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