Chocolate Mousse Pie
4.7
(228)
This chocolate mousse pie recipe feels special enough for a dinner party, and no one needs to know how simple it is to make. The two-ingredient chocolate cookie crust comes together in the food processor, and you’ll use the same device to jump-start the filling. If an Oreo cookie crust isn’t your thing, swap in a graham cracker crust and marshmallow whipped cream for a chocolate pie with s’mores vibes.
It pays to splurge for quality semisweet chocolate bars for the rich, chocolaty pie filling. Bittersweet chocolate or milk chocolate will skew the taste and texture of the chocolate mousse filling, as will chocolate chips, which often contain emulsifiers or additives. Note that the assembled chocolate mousse pie needs to be refrigerated for at least 6 hours (ideal if you want to get ahead on tonight’s final course). An electric mixer makes quick work of beating heavy whipping cream in two rounds, first to fold into the melted chocolate and again to make the pretty garnish—we suggest tiny dollops along the perimeter, but a fluffy pile of whipped cream right in the center is a worthy alternative. Sprinkle with dark chocolate shavings for texture and to amplify the chocolate flavor, or dust with powdered sugar for a snowy effect.
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What you’ll need
9” Springform Pan
$20 $17 At Amazon
Food Processor
$300 At Amazon
Small Saucepan
$220 At Amazon
Hand Mixer
$150 $129 At Amazon
Silicone Spatula
$17 At Amazon
Recipe information
Total Time
55 minutes plus chilling
Yield
8 servings
Ingredients
Crust
Filling and assembly
Preparation
Crust
Step 1
Place a rack in lower third of oven; preheat to 350°. Butter a 9" springform pan with 2¾" sides. Finely grind 21 chocolate sandwich cookies (such as Oreos) in a food processor. Add ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature, and process until mixture is evenly moistened. Press mixture into bottom and up sides of prepared pan to form a thin crust. Bake 5 minutes. Transfer pan to rack and let pie crust cool completely.
Filling and assembly
Step 2
Combine 12 oz. semisweet chocolate, finely chopped, 1 tsp. vanilla extract, and a pinch of kosher salt in food processor (no need to wipe it out). Bring 1 cup heavy cream just to a boil in a small heavy saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer chocolate mixture to a large bowl. Cool to room temperature, stirring occasionally.
Step 3
Beat 2 cups heavy cream, chilled, and ¼ cup sugar in a large bowl until stiff peaks form. Fold into chocolate mixture. Pour mousse into cool prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Step 4
Beat remaining ¾ cup heavy cream, chilled, in a medium bowl to medium-firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream all around top of pie. Garnish with chocolate shavings (if using).
Recipe notes
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