World's Best Chocolate Mousse Pie Recipe

Chocolate mousse is a smooth, heavenly, rich dessert – the perfect topper to a fancy dinner. Pie, on the other hand, is a delectable comfort food. What could be better than throwing these two things together? Chocolate mousse pie is a delicious blend of creamy mousse, crunchy chocolate crust, and your favorite toppings (we chose whipped cream and – of course – more chocolate). Set this on the table at your next get-together and you’re sure to please all chocoholics present. But be warned: it is extremely rich and chocolaty. In this video, shows you how easy it is to combine some of your favorite things by making a Chocolate Mousse Pie.

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Chocolate Mousse Pie


21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar

Chocolate shavings (optional)


For Crust:

Preheat oven to 350°F. Butter a 9-inch springform pan, and set aside. In food processor, grind sandwich cookies. Add butter and continue processing until the cookie mixture is evenly moistened. Take prepared pan and press the cookie mixture onto the bottom and up the sides to form a crust. Bake for 5 minutes, and upon removal from the oven transfer pan to wire rack to cool completely.

For Mousse:

Again in food processor, combine chocolate, vanilla and salt. In a small saucepan, bring 1 cup of whipping cream to boil. With processor running, slowly pour the hot cream through the feed tube. Process this mixture until the chocolate has melted and has smooth consistency. Let it cool to room temperature, and stir occasionally.

Now, beat 2 cups of the cream and all the sugar in a large bowl until stiff peaks form. Fold this into the chocolate mixture. Pour this mixture into your cooled crust. Place the pie in the fridge to set for about 6 hours (this pie is great for a party, as it can be prepared the day before).

For decoration, beat the remaining 3/4 cup cream in a medium bowl until firm peaks form. Transfer your whipped cream to a pastry bag fitted with a star tip. Pipe rosettes of cream around the edge of the pie. Add chocolate shavings for garnish, if desired.

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