|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 23g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This silky mousse pie is perfect for summer or holiday gatherings. Rather than fussing with individual servings of mousse, we like to switch things up with mousse pie on top a chocolate cookie crust. Unlike pudding pie, which uses cornstarch to thicken it, this mousse pie is made by folding whipped egg whites and whipped heavy cream into a chocolate custard made with egg yolks, giving it a rich and fluffy texture.
It's important to note the chill time for this pie—do not rush it! This pie needs to chill for at least 6 hours, but it's best to chill it overnight to ensure a clean slice when cutting. This makes it great dessert to make-ahead for gatherings.
For a real oh-ah factor, be sure to add the whipped topping just before serving. Of course, there is no harm in topping the pie with the whipped cream before you chill it, but you do run the risk of the whipped cream seeping onto the chocolate pie. Consider adding more toppings to make it even more irresistible, like chocolate chips, peanut butter cups, or serve with a fudgy salted caramel sauce for contrast in flavor.
“This pie is a chocolate lovers dream. I love that you can assemble this ahead of time and just finish it with fresh whipped cream when you’re ready to serve. Rich and delicious, this indulgent recipe will be sure to impress.” —Tracy Wilk
For the Crust:
2 1/2 cups chocolate wafer cookies, crushed
2 tablespoons granulated sugar
1/3 cup unsalted butter, melted
For the Filling:
2 large eggs
1/4 cups granulated sugar
1 cup heavy whipping cream, divided
6 ounces semi-sweet chocolate
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1 piece chocolate, shaved
Make the Crust
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Lightly spray an 8-inch pie dish with cooking spray.
In a food processor, combine the crushed cookies and sugar; pulse a few times to combine. With the food processor running on low, slowly add the melted butter until the mixture comes together.
Transfer the cookie mixture to the prepared pie dish. Press the mixture evenly in the bottom of the dish and up the sides.
Bake until set, about 12 minutes. Set aside while you make the mousse filling.
Make the Filling
Gather the filling ingredients.
Separate the egg yolks from the whites. In a large bowl whisk the egg yolks and sugar until light and frothy, about 1 minute.
Heat 3/4 cups of the cream in a small saucepan over medium heat until it begins to steam.
Remove from the heat, add the chocolate, stirring until it's melted completely. Allow the mixture to cool slightly, about 3 minutes.
Very slowly whisk the chocolate mixture into the egg yolk mixture until fully combined. Set aside to cool until room temperature, about 30 minutes.
In another large bowl, beat the egg whites with an electric hand mixer on medium speed until stiff peaks form.
Fold about 1/3 of the egg whites into the chocolate-egg yolk mixture with a silicone spatula—do not worry too much about losing any of the air from the egg whites.
Fold the remaining egg whites into the chocolate-egg yolk mixture until only a few streaks remain (careful not to overmix).
Using the bowl the egg whites were in, beat the remaining 1/4 cup cream on medium speed until stiff peaks form.
Fold the whipped cream into the chocolate-egg yolk mixture until no streaks remain.
Transfer the mousse to the baked pie crust, spreading into an even layer. Refrigerate for at least 6 hours, but overnight is best.
Top & Serve
Gather topping ingredients.
When ready to serve, make the whipped cream. Beat the cream, sugar, and vanilla with an electric hand mixer on medium speed until soft peaks form.
Top the pie with the whipped cream and chocolate shavings just before serving.
- There is no shame in using a store-bought chocolate cookie crust. If this saves you time and makes your prep work easier, go for it!
- This recipe is very customizable. If you don't like semi-sweet and would rather use dark chocolate for a more rich flavor, you can substitute it in equal measure.
- Serve with ganache, sprinkles, cherries, or even peanut butter sauce.
How to Store
This pie stores well in the fridge for up to 5 days. Just cover lightly with plastic wrap in the pie dish and remove slices as you wish.
How do you firm up the chocolate mousse?
The important thing when making chocolate mousse is to make sure you're carefully folding in the egg whites. If you whisk or fold too thoroughly, you risk deflating all of the air the egg whites provide and this will lead to a soupy mousse. It's also very important to chill your mousse long enough so it sets well.
Why is my chocolate mousse not fluffy?
Chocolate mousse requires added whipped cream to create that delicious fluffy texture we all love. Don't forget to fold that in at the end!