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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 (20 reviews)

  • eakaden | 09/05/2019

    Fabulous! For the crust I used up some graham crackers that had been in the pantry since I made a cheesecake, and threw in some Pecan Sandies for good measure. Otherwise, I followed the recipe and made the most delicious and easy dessert ever. Will make again and again, thanks Fine Cooking!

  • MLAP | 07/15/2019

    I was ready to try this recipe. Perfect for summer heat wave. However I didn’t make it because I couldn’t find the featured cookies and didn’t have time for a test run. I think it’s fine to use unique products, but wish you would also recommend a substitute that is commonly available.

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