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Recipe

No-Bake Chocolate Mousse Pie

Scott Phillips

Servings: 10 to 12

This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret. Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar; you can also use chocolate wafer cookies. For the spiky chocolate garnish shown here, see the video How to Make Chocolate Shards.

Ingredients

  • 1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 350
      Fat (g): 38
      Saturated Fat (g): 23
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 110
      Sodium (mg): 170
      Carbohydrates (g): 30
      Fiber (g): 2
      Protein (g): 4

Preparation

  • Butter a 9-inch springform pan.
  • Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.
  • Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
  • Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.
  • Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.
  • Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.

Make Ahead Tips

You can make the crust and fill it with the mousse up to 2 days ahead. Refrigerate, covered. Whip the cream for the topping and top the pie just before serving.

Reviews

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Reviews

  • User avater
    KFaitour | 09/15/2017

    This couldn't have been easier and it tasted incredible. I used a little extra butter for the crust as I used Famous wafers. I'll probably use a touch more next time (and there will be a next time) so the crust holds just a tad better. I highly recommend this--I served company and they thought it was fantastic (and probably more work than it was).

  • andre40 | 10/24/2016

    All I can say is "WOW"! A simple delicious chocolate dessert. The whole family loves it. Found Quadratini chocolate wafers at Whole Foods. I found the crust too thin for my taste so I double that part.

  • tami42 | 05/03/2015

    Was so excited to make this cake as the reviews were wonderful and the cake looked so delicious.Unfortunately, did not work for me.Couldn't find the right cookies for the crust where I live so used Oreo crumbs and had the same problem as one of the other reviewers in that it did not hold. My crust disintegrated in the pan.Must have left my mousse in the fridge too long as it was solid and also left pieces of chocolate, as per another reviewer.Pretty sure my chocolate was too dark and would not be considered semi sweet, as packages not labelled in that way here in Finland.Brought it for a bbq and left with 3/4 of the pie :(!

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