Indulge in rich and creamy chocolate mousse pie! The buttery chocolate graham cracker crust holds silky smooth chocolate filling topped with fresh whipped cream.
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.
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. Pastry cream is the most popular cream pie filling.
The mousse filling 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!)
Ingredients
There are three components to this chocolate mousse pie: chocolate graham cracker crust, chocolate filling, and whipped cream topping.
This crust is a straightforward 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.
Making whipped cream from scratch couldn’t be easier! Simply whip super cold heavy cream to soft peaks. Add in cocoa powder, powdered sugar, and vanilla. Whip to almost stiff peaks.
Chocolate Mousse
Chocolate mousse is a bit more involved. You will need:
- 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.
- Gelatin
- 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
- 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.
Pie Assembly
Helpful Tips and Troubleshooting
Over-mixing the whipped cream and chocolate mixture will result in a grainy or curdled textured mousse.
Gently fold SOFT PEAK whipped cream into the chocolate mixture in three additions to prevent over-mixing. *It takes me about 8-10 folds to incorporate each addition of whipped cream.
Gelatin needs to be heated gently to dissolve. Ensure gelatin powder is properly bloomed in cold water before heating. And last, make sure the gelatin isn’t expired.
Ensure the mousse pie is well-chilled. Use a sharp knife, making sure to clean the blade after each cut.
Prep & Make Ahead
- 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.
- Store in a covered container to prevent unwanted flavors/aromas seeping into the mousse pie.
Favorite Chocolate Recipes
- Chocolate Pots de Creme
- 4 Ingredient Lava Cake
- Tsokolate (Filipino Hot Chocolate)
- Espresso Chocolate Cake
Chocolate Mousse Pie
Ingredients
Crust:
- 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
Chocolate Mousse:
- 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
Whipped Cream:
- 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
Instructions
Crust:
- 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.
Mousse:
- 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.
Whipped Cream:
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Great recipe! It’s absolutely delicious! I’ve tried a few, and this is the best!
Thank you! That’s wonderful to hear :)
I found this recipe while searching for a chocolate cream pie of some sort and where I happen to have all the ingredients at home already and yours was it….and I was so happy! I found it had very clear instructions, perfect to follow and everything turned out amazing! I made it to surprise a friend and everyone who has tasted it has LOVED it! So creamy, light yet rich! Thank you so much! This is a keeper for sure!!!
Great recipe and I followed it as written.
Do you think you could make mini pies instead?
I believe there is a typo or error in this recipe. Incorporating 16 ounces of whipped cream turns this pie into a dirt pie type of dessert, looking nothing like what is pictured. It also completely overfills a pie dish. I’m wondering if she intended to split the 16 ounces of whip between the pie filling and topping.
Hi! The recipe ingredients are correct. The chocolate mousse uses 16 oz (2 cups) of heavy cream. The pie is assembled in a 9-inch springform pan (the same pan you would use to bake a cheesecake), not a standard pie dish.