Creamy Chocolate Mousse Pie

Rich, creamy chocolate mousse pie is a ideal treat for everyone who likes creamy cakes, and for all the chocolate mousse lovers! It’s really delicious – you just got to love it! So simple to make it’s silly!

Servings 8-10 


For the crust:

  • 9 ounces chocolate wafer cookies, crushed into fine crumbs
  • 5 tablespoons salted butter, melted
  • 6 ounces semi-sweet chocolate, melted

For the chocolate mousse:

  • 6 ounces semi-sweet chocolate, broken into 1/2-ounce pieces
  • 1 1/2 cups heavy cream
  • 3 egg whites
  • 2 tablespoons sugar

For the whipped topping:

  • 1/4 cup confectioners’ sugar
  • 1 cup heavy cream
  • chocolate shavings or cinnamon, for garnish


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To make the crust:

  • Place the cookie crumbs and the butter in a medium bowl and stir until moistened. Press the mix into a 9-inch pie plate being sure to coat both – the bottom and the sides. Refrigerate for 30 minutes.
  • Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.

To make the chocolate mousse filling:

  • Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semi-sweet chocolate in the top ½ of the double boiler. Firmly cover it with film wrap.
  • Let the chocolate melt slowly, around 10 minutes.
  • Set aside and stir until smooth. Leave it at room temperature until required.
  • Place 1 1/2 cups heavy cream in the chilled mixer bowl fitted with a well-chilled balloon whip.
  • Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
  • Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form about 2 to 2 1/2 minutes.
  • Add a 1/4 of the whipped cream to the chocolate and beat rapidly and thoroughly. Next, put the egg whites, whisk slightly and place the remaining whipped cream.
  • Gently fold all together but thoroughly.
  • Spread the chocolate mousse filling onto the pie crust. Return the pie to the refrigerator and chill for 1 hour or overnight.

To make the whipped topping:

  • In a medium bowl, beat the confectioners’ sugar and cream together with an electric mixer until stiff peaks form.
  • Spread the whipped cream over the top of the pie.
  • Garnish with chocolate shavings or cinnamon, if desired.
  • Chill for 30 minutes or overnight.
  • Slice with a warm sharp knife in order to make slicing easier.