Chocolate Mousse Pie

You’re going to love this chocolate mousse pie. Crisp cookie base topped with the lightest, airiest chocolate mousse filling makes this a chocolate-lover’s dream dessert.

Ingredients and Substitutions

This chocolate mousse pie recipe is adapted from my Perfect Chocolate Mousse recipe. This mousse recipe delivers the airiest, lightest but super chocolatey chocolate mousse that is a hit with everyone who tastes it. It requires only a handful of ingredients to make the filling but there’s a bit of prep work required. Don’t worry though, it’s all super simple and absolutely worth it.

• Eggs. You need both the egg whites and egg yolks for the chocolate mousse filling.
• Caster sugar. Also called superfine sugar. Granulated sugar or white sugar won’t dissolve into the eggs as easily so be sure not to substitute.
• Chocolate: I use both dark chocolate/semi-sweet chocolate and milk chocolate for this recipe. The dark chocolate gives the mousse a great deep chocolate flavor while the milk chocolate balances some of the bitterness.
• Cream. Heavy cream/whipping cream. You’ll need cream for both the filling and topping of this pie.
• Salt.
• For the crust: The crust is super simple and made with just cookies and melted butter. I used chocolate cookies (Oreos work well) but Graham crackers or Digestive biscuits work well too. You can also use a pre-made bought pie crust to cut down on the prep time.

How to make chocolate mousse pie

1. Start by making the cookie crust. Place the cookies in the bowl of a food processor and blend until fine. Pour in the melted butter and pulse until the mixture resembles damp sand. You can do this by hand too, simply place the cookies in a ziploc bag and bash with a rolling pin until fine then combine in a medium bowl with the melted butter and mix well. Press the cookie mixture into the bottom of a greased springform pan (the one I used was 9 inches/22cm).
2. To make the filling, whisk the eggs and sugar together in the bowl of a stand mixer for 8-10 minutes until voluminous and pale yellow. Scrape the bowl down with a rubber spatula every 2-3 minutes to make sure the sugar is dissolving evenly. Melt the chocolate until smooth and glossy then allow to cool down for 5 minutes. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
3. Whip the cold cream until stiff peaks form. Once the egg yolks are whipped, pour in the cooled chocolate and mix until combined. The mixture will stiffen up quite a bit, but that’s fine. Stir one third of the cream into the chocolate mixture to loosen the chocolate then gently fold in the remaining cream with a metal spoon. Finally, fold in the beaten egg whites. Transfer the chocolate mousse to the cookie base then place in the fridge. Allow to chill for at least 12 hours until set, but ideally overnight.
4. Once you’re ready to serve, whip the remaining cream until soft peaks form (feel free to sweeten the cream with a few tablespoons of powdered sugar/icing sugar). Remove the pie from the springform pan then top with the whipped cream. Slice and serve.

Can I make this ahead?

This mousse pie needs at least 12 hours in the fridge to set so it is the ideal make-ahead dessert (perfect for the holidays or if you need to take a dessert to a potluck). The pie will last for up to 3 days covered in the fridge.

What to serve with chocolate mousse pie

I would suggest serving fresh berries like strawberries, blueberries or raspberries to cut through some of the richness of the pie. A quick berry sauce will also be delicious.

FAQ

Chocolate dessert recipes

• Chocolate cream pie
• Flourless chocolate cake
• Baked hot chocolate pudding