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No-Bake Chocolate Mousse Pie

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Serves 10 to 12

  • by from Fine Cooking
    Issue 130

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 38; Fat Calories (kcal): 350; Saturated Fat (g): sat fat g 23; Protein (g): protein g 4; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 2;

Photo: Scott Phillips

Amazing taste! So pretty and delicious. Everyone loved it. I couldn't find the Italian sandwich cookies so I used the Famous chocolate wafers but did mix in a few Swedish chocolate sandwich cookies, which looked similar. I was surprised how light this was. So impressive on the cake plate and yummy to eat. Will definitely add to my faves!

My cookie crust was too fall-apart. It needed more butter to hold the crumb together. Also, I used a 60% chocolate which I usually love, rather than the semi-sweet and found the pie to lack sweetness. I did add powdered sugar to the whipped cream topping, but it was not enough to help. I may try this again with a different chocolate and more butter for the crust. The mousse texture was beautiful.

absolutely the best I have tasted in ages.

Incredible! As admitted chocoholics, our family loves this recipe. It's not too sweet but totally decadent. And love that most of it needs to be made in advance... perfect for parties. We, too, have a coconut allergy so I use the King Arthur Flour chocolate wafer recipe... it's our go-to cookie crust.

This makes a light, not-too-sweet pie that melts in your mouth and has a clean, creamy chocolate taste. It's a bit reminiscent of a French Silk pie, but better-- lighter, and no raw eggs, so it's kid-safe-- but it's so good, you might not want to share. Don't tell them how easy it is to make either-- just cream and chocolate!

The perfect summer dessert. Surprisingly light and not too sweet. I even watched the video on how to make chocolate shards. This one is saved in the file.

This is 'OMG' fantastic! It does take some pre-planning since it takes at least 6 hours to set up, so best made first thing in the morning or do the crust the night before. I used the 'famous' cookies and it was great. An error I made when making the mousse actually may have made it a bit better. I left my chocolate in the refrigerator to cool a bit too long causing it to harden more than it should have. This prevented me from getting all the streaks out when folding into the whipped cream. The result? Lovely little chunks of chocolate throughout the cake and it was a wonderful compliment to the lightness and smoothness of the mousse. Everyone who had this cake can't wait for me to make it again!!

I made this for a 4th of July BBQ. I thought locusts had attacked the table when I put out the mousse pie. I got a teeny sliver of it. It was the hit of the BBQ.

Delicious crunchy crust, decadent mousse filling and whipped cream. Totally satisfying...and completely easy!

Insanely delicious and beautiful, it was our Independence Day dessert and a big success with my family. Because I have a strong aversion to coconut, and both recommended cookies are made with coconut oil, I subbed Oreos and they were fine. In fact, they added a little sweetness (but not too much) to a dessert that is not overly sweet --the way I like desserts. If anybody knows of any other chocolate sandwich cookie with a less commercial taste, I'd love to know about it, because I'll be making this again. I have to admit I did add an egg yolk to the chocolate before folding in the whipped cream, because that's the way I've been making mousse for about 40 years. And I also subbed a bit of powdered instant espresso coffee for the vanilla. But I'm sure I'd like the mousse as is, too. I left the pie on the bottom of the springform pan for serving, because I don't believe I have the skill (or the tool?) to remove it to a cake plate. If I had, I'm certain it would have made neater slices without tearing up the crust. But, all in all, it was delicious and impressive looking.

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