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Almost No-Bake Chocolate Mousse Pie

Almost No-Bake Chocolate Mousse Pie is an easy chocolate dessert for any time of year. It's creamy, decadent, and super quick to whip up.  Chocolate lovers, rejoice!

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12
Calories: 540 kcal
Course: Dessert
Cuisine: American

Ingredients

For the chocolate moussie pie
  • 1 1/2 cups chocolate wafer cookie crumbs I used 24 Nabisco chocolate wafers
  • 4 Tbsp unsalted butter
  • 3 cups heavy whipping cream
  • 12 ounces semi-sweet chocolate chopped
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp granulated sugar
Garnish
  • 1 cup heavy whipping cream
  • Cocoa powder or extra chocolate cookie crumbs

Instructions

    Cup of Yum
  1. Preheat your oven to 350F.
  2. Butter a 9-inch springform pan
  3. 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.
  4. Add the crumbs to the melted butter and stir together until evenly incorporated.
  5. 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.
  6. Bake the crust for 5 minutes in the preheated oven. Remove and set aside.
  7. Heat 1 cup of heavy whipping cream over medium or medium-high heat until it just begins to boil.
  8. Take the cream off the heat and add the chopped chocolate, salt, and vanilla extract.
  9. Allow to sit for 10 minutes or so until the chocolate is completely melted. Stir until everything is evenly mixed.
  10. Set the ganache aside to cool at room temperature, or place in the fridge once it’s cooled down a bit.
  11. 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.
  12. Gently fold the room temperature ganache into the whipped cream until completely mixed, and there are no streaks.
  13. 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.
  14. Refrigerate overnight, or at least 6 hours.
  15. 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

  • Recipe lightly adapted from Bon Appetit, found on Epicurious.

Nutrition Information

Calories 540kcal (27%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 47g (72%) Saturated Fat 28g (140%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 101mg (34%) Sodium 69mg (3%) Potassium 249mg (7%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 1308IU (26%) Vitamin C 0.5mg (1%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 540

% 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.