Easy to make chocolate mousse pie. This pie features a chocolate graham cracker crust, rich and silky chocolate mousse filling, fresh whipped cream, and a sprinkling of chocolate shavings.
It sounds like a fancy chocolate dessert. But honestly, chocolate mousse pie is very simple to make.
Perfect for chocolate lovers, this pie features chocolate three ways. The crust, filling, and topping all have chocolate elements!
I’m all for make-ahead desserts during the busy holiday season.
Make this pie several days before your party, gathering, or get-together. It will hold in the fridge for a few days without the whipped cream topping.
Imagine showing up to a potluck with this decadent dessert in hand! You’ll be the most popular guest!
Chocolate Mousse Pie
What’s the different between chocolate mousse pie and chocolate cream pie?
Chocolate cream pie does not contain gelatin. The filling is more like a pudding.
Cream pies rely on cornstarch and egg yolks to thicken the filling. The filling is cooked and heated.
The filling for this mousse pie requires no cooking. It’s simply a mixture of melted chocolate, gelatin, and cream that is chilled in the fridge until set.
However, this is NOT a no-bake pie. The chocolate graham cracker crust needs to be baked. (Just for 10 minutes, though!)
A mixture of graham crackers, unsweetened cocoa powder, and butter form the crust. Don’t be alarmed by the amounts listed in the recipe. This makes a lot of crust!
The crust is thick and substantial. It doesn’t just hold the chocolate mousse. I wanted the crust to also be a major component of the finished dessert.
Chocolate Mousse Ingredients:
- Milk Chocolate
- Dark Chocolate
- Whole Milk
- Heavy Cream
Milk and Dark Chocolate
It’s best to use a combination of milk and dark chocolate (72%) in this recipe.
Simply using all dark chocolate would be overpowering. On the other hand, all milk chocolate would be too sweet.
Instead, I used a 2:1 ratio of dark chocolate to milk chocolate. Plus, keep in mind that the whipped cream folded into the mousse will also lighten the chocolate flavor.
Why add gelatin to chocolate mousse?
It gives the the mousse a light, airy, delicate texture. Gelatin ensures the mousse “sets” and it allows the mousse to be easily sliced into clean portions.
Whole Milk and Heavy Cream
The gelatin is melted into warm milk. Reduced fat, 2%, or low fat milk can be used in place of whole milk. However, stay away from non-fat milk.
The heavy cream is whipped to soft peaks. Then, it is folded into the melted chocolate mixture.
How to Bloom Gelatin Powder:
Gelatin powder needs to be rehydrated before being added to other ingredients.
Mix together gelatin powder and water to bloom:
- Place gelatin powder in a small bowl.
- Add water and mix together.
- Allow gelatin mixture to sit for 5 minutes to soak up moisture.
- Gelatin is ready for the recipe once it has fully absorbed the liquids.
Gently Fold Whipped Cream into Chocolate
Melt the bloomed gelatin in warm milk until fully dissolved. Mix together the melted chocolate and gelatin-milk mixture until smooth.
Then, soft peak whipped cream is gently folded into the chocolate mixture in three additions. Slowly adding the whipped cream prevents over-mixing.
(NOTE: It usually takes me between 8-10 folds to incorporate each addition of whipped cream.)
Over-mixing the whipped cream and chocolate mixture will result in a grainy textured mousse.
Pour the chocolate mousse into the prepared graham cracker crust. The mousse should not reach the top of the crust.
Use a mini offset spatula to level and smooth out the mousse. Allow the assembled pie to chill in the fridge for at least 4 hours. Overnight is best.
Top the chilled chocolate mousse with a generous helping of fresh whipped cream.
Sprinkle chocolate shavings all over for the finishing touch. Cocoa nibs would be a great addition, as well.
Prep Ahead, Storage, and Leftovers
The assembled crust and filling will keep in an airtight container in the fridge for up to three days. Add whipped cream topping once ready to serve.
Fully assembled chocolate mousse pie will keep in the fridge for up to 2 days. Overtime, the whipped cream topping will start to separate.
Chocolate Mousse Pie
- 3 cups (350 g) ground graham crackers
- 5 Tablespoon (25 g) sifted unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ¾ cup ( 170 g ) unsalted butter, melted
- 0.25 oz packet unflavored gelatin powder (7 g) (about 1 Tablespoon)
- 1 Tablespoon water
- 6 oz (170 g) whole milk
- 8 oz (227 g) dark chocolate
- 4 oz (114 g) milk chocolate
- 16 oz (454 g) heavy cream, very cold
- 1 ½ cups (340 g) heavy cream, very cold
- 1 Tablespoon (5 g) unsweetened cocoa powder
- 4 Tablespoon (28 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350° F.
- Stir together ground graham crackers, cocoa powder, salt, and melted butter until thoroughly moistened. Transfer to a 9-inch springform pan. Press into an even layer into bottom and up the sides of pan. Use the flat bottom of a drinking glass or measuring cup to smooth out the crust.
- Bake for 10 minutes until crust is set. Use the flat bottom of drinking glass to press down any bits of crust that may have puffed up during baking. Allow crust to cool.
- In a small bowl, mix together gelatin powder and water. Let sit for 5 minutes to bloom gelatin.
- Place gelatin in microwave safe bowl with milk. Heat milk and gelatin in microwave for 20 second intervals until gelatin has completely dissolved and milk is warm. Set aside.
- In a large bowl, melt together dark chocolate and milk chocolate. This can be done in the microwave in 30-45 second intervals at half power. Or, set chocolate bowl over a bain-marie to gently melt. Once chocolate is smooth and melted, let cool for 5 minutes.
- Pour warm gelatin mixture into melted chocolate in three intervals. Stir to combine until smooth and homogenous.
- In another bowl, whip cold heavy cream to soft peaks. Add whipped cream to chocolate mixture in three addtions. Fold gently. Fold until there are no longer any white streaks of whipped cream left.
- Pour chocolate mousse into cooled graham cracker crust. Use a mini offset spatula to spread mousse into an even layer. Place in the fridge to chill for at least 4 hours, overnight is best.
- In a large bowl, whip heavy cream to soft peaks. Add cocoa powder, confectioners' sugar, and vanilla. Continue to whip to stiff peaks. Spread whipped cream over chilled chocolate mousse. Top with chocolate shavings, if desired.
- Over-mixing the whipped cream and chocolate mixture will result in a grainy textured mousse. It usually takes me between 8-10 folds to incorporate each addition of whipped cream.
- I used a mixture of 72% dark chocolate and milk chocolate. Large blocks of dark chocolate bars and milk chocolate bars can be found at Trader Joe’s and baking supply stores.
- 2%, low fat, or reduced fat milk can be used in place of whole milk. DO NOT use non-fat milk.
Storage and Leftovers:
- The assembled crust and filling will keep in an airtight container in the fridge for up to three days. Add whipped cream topping once ready to serve.
- Fully assembled chocolate mousse pie will keep in the fridge for up to 2 days. Overtime, the whipped cream topping will start to separate.
Craving more chocolate? Here are some favorite chocolate recipes: