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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.


  • 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


  • 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.


Rate or Review

Reviews (22 reviews)

  • shashae | 04/12/2020

    My go to dessert for company and it's fairly easy. I get a lot of compliments on the crust (quadratinis are easily found at Trader Joe's, Cost Plus, etc.) But I love the mousse... of course, the best quality chocolate is a must. Just heavenly scrumptious.

  • JGable | 10/27/2019

    Absolutely delicious! Everyone loved it, including me and it goes to my "Go To" dessert list. However, you definitely need to use more butter to bind the cookies if using Famous as I did. The crust fell apart when serving. I used 3 tablespoons of butter and it wasn't enough so I would say 4 T. at least, or perhaps use Oreos as other people have said.

  • 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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