Almost No-Bake Chocolate Mousse Pie
User Reviews
4.1
Almost No-Bake Chocolate Mousse Pie
Description
The pie starts with a crust made from finely ground chocolate wafer cookies mixed evenly with melted butter and pressed into a springform pan, then baked briefly to set and create a crisp base. The filling is a mousse prepared by heating heavy cream until it simmers, then pouring it over chopped semi-sweet chocolate along with salt and vanilla, allowing it to melt. After resting, the mixture is whipped into a smooth mousse. Additional whipped cream, flavorings, and sugar are combined for lightness and sweetness before folding gently with the chocolate base. Chilling allows the mousse to firm into a delicate, creamy texture.
The resulting dessert balances the crunch of the chocolate cookie crust with a luscious, airy interior that feels indulgent without heavy baking. Garnishes of whipped cream dusted with cocoa powder or extra cookie crumbs add a finishing touch. This mousse pie suits occasions when a rich chocolate dessert is desired but oven time is limited.
The recipe can be served chilled from the refrigerator and works well as a centerpiece dessert for gatherings or casual treats alike.
Ingredients
For the chocolate moussie pie
- 1 1/2 cups chocolate wafer cookie crumbs I used 24 Nabisco chocolate wafers
- 4 Tbsp butter unsalted
- 3 cups heavy whipping cream
- 12 ounces semi-sweet chocolate chopped
- 1 pinch salt
- 1 tsp vanilla extract
- 2 Tbsp granulated sugar
Garnish
- 1 cup heavy whipping cream
- cocoa powder or extra chocolate cookie crumbs
Instructions
- Preheat your oven to 350F.
- Butter a 9-inch springform pan
- In a food processor, grind the chocolate wafters until they become fine crumbs. You'll want 1 1/2 cups of crumbs total, this was just exactly 24 Nabisco chocolate wafters for me. If you want to save a little for dusting on top of the final pie like I did, you can add one or two more and reserve a tablespoon or so.
- Add the crumbs to the melted butter and stir together until evenly incorporated.
- Press the crumbs into the bottom of the prepared springform pan, and up the sides a little bit (about 1/2 inch). Using a flat-bottomed measuring cup to tamp them down is an easy way to get a nice, even layer.
- Bake the crust for 5 minutes in the preheated oven. Remove and set aside.
- Heat 1 cup of heavy whipping cream over medium or medium-high heat until it just begins to boil.
- Take the cream off the heat and add the chopped chocolate, salt, and vanilla extract.
- Allow to sit for 10 minutes or so until the chocolate is completely melted. Stir until everything is evenly mixed.
- Set the ganache aside to cool at room temperature, or place in the fridge once it’s cooled down a bit.
- Whip 2 cups of heavy whipping cream and the sugar until medium-stiff peaks form. You don’t want to over beat it, but you want the peaks to stand up on their own without flopping over.
- Gently fold the room temperature ganache into the whipped cream until completely mixed, and there are no streaks.
- Pour the mousse into the springform pan, and spread out evenly. You can shake the pan a bit to get it to even out a little more, but you don’t want to knock too much of the air out of the mousse.
- Refrigerate overnight, or at least 6 hours.
- To garnish, whip 1 cup of heavy whipping cream and spread in the middle of the cake. Top with cocoa powder or extra chocolate cookie crumbs.
Notes
- This pie requires chilling time; allow at least 4 hours or overnight for best mousse texture.
- Use quality semi-sweet chocolate for richest flavor.
- Reserve some chocolate wafer crumbs before forming the crust to decorate the finished pie.
- Handle the whipped cream gently when folding to keep the mousse light and airy.
- If using a springform pan, ensure the crust is pressed tightly to prevent filling leakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 69mg | 3% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
