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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

  • Allysong | 03/16/2019

    I have made this recipe several times, and here is what I have learned: To save yourself washing extra dishes and cutting boards and whatnot, first chop the chocolate in the food processor. This really CHOPS that chocolate and makes the ganache melt much more easily. Dump the chocolate into a bowl. Then, without washing the food processor, grind up your cookies. (Like a LOT of people, I skip the melted butter and just grind up whole Oreos. The grease in those cookies acts as a superb binder.) After that, you can proceed with the recipe as its written, except that I suggest you don't put the ganache in the refrigerator. Just leave it on the counter until it's room temp. This works better for me, and maybe it will, too, for you. Have fun!

  • SueMomma | 01/24/2019

    When making the whipped topping add 2 tbsp granulated sugar and 2 tbsp powdered sugar. This keeps it whipped beautifully for days! Plus try using other flavorings like maybe mint for this one. You have to add sugar to this or the topping will be bland.

  • pstaubs | 08/24/2018

    I usually blame myself when reviews are positive and I have a flop. This time is no exception. I don’t know where I messed up, but the mousse was dense and the texture was unpleasant. The topping was bland and the crust fell apart. I am not brave enough to try this again. Bummer.

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