Chocolate Mousse Pie
A rich, silky chocolate mousse pie with an Oreo cookie crust and a light whipped cream topping. This no-bake chocolate dessert is easy to make ahead and perfect for holidays, entertaining, and family gatherings.
Author: Kendra Boettner
Equipment
- 1 mixing bowl set
- 1 Heatproof bowl
- 1 Saucepan for double boiler
- 1 stand mixer with whisk attachment; hand mixer works too
- 1 Silicone spatulas
- 1 9-inch springform pan
- 1 Measuring Cup and Spoon Set
- 1 Instant read thermometer (optional)
- 1 Offset spatula (optional, for smoothing the mouse)
Ingredients
Oreo Crust:
- 8 oz Oreo cookies about 24 cookies, filling included
- 5 tablespoon salted butter melted
Chocolate Mousse Filling:
- 12 oz semisweet chocolate finely chopped
- 3 tablespoon cocoa powder
- ½ cup strong coffee or espresso
- 3 large eggs separated
- ½ cup powdered sugar
- 1 teaspoon table salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 1 ½ cups heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shards curls, or grated chocolate, for garnish
Instructions
Make the Crust:
- Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan.
- Place the Oreo cookies in a food processor and pulse until finely crushed.8 oz Oreo cookies
- Transfer crumbs to a bowl and mix with the melted butter until evenly combined.5 tablespoon salted butter
- Press the crumbs firmly and evenly into the bottom of the prepared pan. Use parchment or plastic wrap to prevent sticking.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely. Set aside.
Make the Chocolate Mousse Filling:
- Place the chopped chocolate, cocoa powder, and coffee in a large heatproof bowl set over a pot of gently simmering water (do not let the bowl touch the water).12 oz semisweet chocolate, 3 tablespoon cocoa powder, ½ cup strong coffee or espresso
- Stir frequently until the chocolate is nearly melted. Remove from heat and continue stirring until completely smooth. Set aside to cool slightly.
- In a small bowl, whisk the egg yolks, powdered sugar, and salt until the mixture lightens in color and thickens slightly, about 30 seconds.3 large eggs, ½ cup powdered sugar, 1 teaspoon table salt
- While whisking continuously, slowly add a ladle of the warm chocolate mixture to the yolks to temper them. Repeat once more.
- Scrape the yolk mixture back into the bowl with the remaining chocolate and whisk until fully combined.
- In a clean bowl, beat the egg whites using a hand mixer or stand mixer with the whisk attachment until soft peaks form.
- Gently fold about one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites just until streaks remain.
- In the bowl used for the egg whites, add the heavy cream and vanilla. Beat until soft peaks form.2 cups heavy cream, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the chocolate mixture until smooth and fully incorporated.
Chill:
- Pour the mousse into the cooled crust and spread evenly.
- Cover with plastic wrap and refrigerate overnight (or at least 6 hours) until fully set.
Serve:
- When ready to serve, whip the 1 ½ cups heavy cream, powdered sugar, and vanilla until soft peaks form.1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon vanilla extract
- Mound the whipped cream over the top of the pie.
- Finish with chocolate shards, curls, or grated chocolate, if desired.Chocolate shards
- To unmold, run a thin knife around the edge of the pan. Serve on the springform base or carefully transfer to a serving plate.
Notes
-
Why I bake with salted butter:
I always bake with salted butter, and this recipe is no exception. As I’ve shared in other posts here at The Baker’s Table, salted butter gives baked goods better overall flavor and balance, especially in chocolate desserts. Salt enhances cocoa and chocolate, helping those flavors taste deeper and more complex rather than flat or overly sweet. Because I develop my recipes using salted butter consistently, the salt levels in this pie are intentional and tested for balance. If you use unsalted butter instead, the flavor will be noticeably less vibrant unless additional salt is added elsewhere. -
No-bake clarification:
The chocolate mousse filling for this pie is completely no bake. The only baked step is the Oreo crust, which helps it hold together and slice cleanly. If you want a truly no-oven, no-bake chocolate mousse pie, you can use a store-bought Oreo or chocolate cookie crust and skip baking the crust entirely. -
Make-ahead friendly:
This chocolate mousse pie is an ideal make-ahead dessert for holidays, entertaining, and busy family schedules. It actually improves with time in the refrigerator. I recommend making it the day before serving so the mousse can fully set and slice cleanly. -
Egg safety:
This recipe uses uncooked eggs. In the United States, grocery store eggs are pasteurized and generally considered safe for this type of recipe. If you prefer, you can substitute pasteurized eggs or cartoned pasteurized egg whites for the whipped egg whites portion. -
Why powdered sugar is used:
Powdered sugar dissolves instantly into the mousse, which helps ensure a smooth, non-grainy texture. This is especially important in no-bake desserts where sugar does not have the benefit of heat to dissolve fully. -
Serving tip:
For the cleanest slices, run a thin knife under hot water, wipe it dry, and then slice the pie. Wipe the knife between cuts. This small step makes a big difference, especially when serving for holidays or special occasions.
Nutrition
Calories: 699kcalCarbohydrates: 47gProtein: 8gFat: 55gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 160mgSodium: 367mgPotassium: 375mgFiber: 4gSugar: 34gVitamin A: 1488IUVitamin C: 1mgCalcium: 92mgIron: 5mg
Tried this recipe?Let us know how it was!