chocolate mousse pie

This Chocolate Truffle Pie is a delicious, mousse-like pie made with chocolate ganache and mascarpone cheese! It's an easy no-bake dessert that everyone will fall in love with!

Chocolate Truffle Pie Recipe

oreo crumbs

tbsp butter, melted

heavy whipping cream, divided

sugar

tsp vanilla extract

chocolate chocolate

salted butter

oz mascarpone cheese, room temperature

chocolate shavings,

2. In a medium sized bowl, add melted butter to cookie crumbs and mix until combined.

3. Press cookie mixture evenly into the bottom and up the sides of the pie pan, then set aside.

4. Place 1 1/2 cups of heavy whipping cream into a large mixer bowl and whip on high until it begins to thicken.

5. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Set whipped cream aside.

6. Place chocolate pieces, remaining 1/2 cup of heavy cream and butter into a microwave safe bowl or measuring cup. Heavy cream should mostly cover the chocolate chips.

7. Microwave mixture until cream begins to boil, about 1-2 minutes.

8. Whisk mixture until chocolate is completely melted.

9. Add mascarpone cheese to chocolate and stir until smooth.

10. Fold half of the whipped cream into the chocolate mixture.

11. Spread chocolate mixture evenly into pie crust.

12. Top pie with remaining whipped cream and chocolate shavings, if desired.

Every bite of this chocolate mousse pie delivers rich, silky chocolate with a chewy coconut macaroon finish.

Chocolate Mousse Pie with Coconut Macaroon Crust

coconut

vanilla

salt

milk chocolate

heavy whipping cream

Bring a pot of water to a simmer.

Mix all ingredients in a heat-proof mixing bowl (I use the bowl from my stand mixer) and set it over the pot of water.

Heat for 5-7 minutes until the mixture is warm and the egg whites have thickened - stir while heating to prevent burning.

Remove from heat and let the mixture sit for 30 minutes so that the coconut can absorb more of the moisture.

Preheat oven to 350 F.

Grease a 9 inch pie pan with non-stick cooking spray (I would not recommend a deep dish pan for this recipe).

Press coconut mixture into the pie pan, evenly distributing it and being sure to push it all the way up the sides of the pan.

Bake for 5-7 minutes until the edges of the crust just start to get golden.

Reduce heat to 325 F and bake for another 10-15 minutes until the edge of the crust is all a nice golden brown.

Coconut Macaroon Crust Instructions

Melt chocolate in a double boiler or in the microwave.

Cool until it's warm to the touch, but not burning hot.

Bring the heavy whipping cream to a boil (you can do this on the stove or in the microwave).

Pour the heavy whipping cream over the melted chocolate and mix thoroughly.  If the heavy whipping cream is not hot, it will cause the chocolate to harden and get chunky - not what you want for your mousse.

Mix in the egg yolk.

Whip the egg whites in a separate bowl until you get soft peaks - they will have the texture of shaving cream.

Mix the sugar into the egg whites a little bit at a time.

Fold the egg whites into the chocolate in very small spoonfuls.  Be extremely gentle.  You don't want to smash the fluffiness out of the egg whites.

Pour the mousse into the cooked pie crust.

Chill for at least two hours prior to serving.

Chocolate Mousse Instructions

Learn how to make sky high chocolate mousse pie with this easy tutorial and delicious recipe!

Sky High Chocolate Mousse Pie

Oreos,

(4 Tablespoons; 60 grams) unsalted butter, melted

Tablespoons (30 grams) unsalted butter

egg whites* (120 grams)

(200 grams) granulated sugar

cream of tartar*

(480 milliliters/g) heavy cream/heavy whipping cream

whole Oreos, crushed into crumbs (66 grams)

(240 milliliters/g) heavy cream/heavy whipping cream

vanilla extract

Make the crust

Preheat oven to 350°F (177°C). Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 9-inch pie dish. Bake for 18 minutes. Allow to cool completely. I do this the night before to save time!

Make the chocolate mousse layer

Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.

Make the meringue for the mousse layer

Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. See photo above for a visual. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.

Make the whipped cream for the mousse layer

Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean&#8211; you&#8217;ll make sweetened whipped cream in step 6.)

Spread 1/2 of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.

Make the whipped cream topping

Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.

Top with chocolate shavings, if using. Refrigerate pie uncovered for at least 4-5 hours or overnight. Slice and serve. Usually the 1st slice isn’t as beautiful as the 2nd! It’s easier to cut after you have 1 slice out.

I just made this and WOW!!! I am currently licking the bowls of mousse and whipped cream clean.. it’s that good. I had trouble crushing the oreos since I don’t have a good food processor in my college dorm! Nonetheless, it is absolutely divine.

Such a rich and decadent pie. Perfect for chocolate lovers. Will definitely make again.

We’ve been trying to duplicate a local pie bakery’s version of this pie.  This one delivered and everyone who taste tested it, family and friends, loved.  I enjoyed making it too.  The mousse is nice and rich, the crust adds crunch and contrast and the whipped cream on top is like my Grandma’s.

This was easy to make - and tastes rich and delicious. My ten year old son along with his ten year old friend made this with minimal help from parents. I think we probably could have cut the pie into 10 slices instead of 8.  Ultimately we loved this recipe and highly recommend it, especially for kids who love to bake!

I made this and it was so delicious but
I must have done something wrong with the crust. It was hard to cut through. Any advice?

NOT easy. REALLY fussy:
Separate the eggs, grind cookies, melt this, whip that, fold this with that, whip some more, melt some more, fold some more. More whipping!  BUT..it all resulted in total pie perfection. Standing ovation from my guests. My husband said it was so good you could get high on it. (Hence the name, is apropos.)
Thank you for the recipe.

Why on earth are you telling us to bake the cookie crumb crust for 18 minutes?  I followed the instructions without thinking it through and naturally it was burnt.  Other cookie crumb crust recipes range from 5-10 minutes at 350.

Made this for Christmas dessert for my guests. It was delicious! It was really rich and decadent. Do you think it could be made with a different chocolate to make it less "intense"? semisweet chocolate? Thanks!

Chocolate mousse is my husband's favorite dessert of all time, and I KNEW you would have a great recipe for it. I only had chocolate chips on hand today (Tollhouse Dark Chocolate Morsels) and it still worked really well!

Hi Sally. I made the sky high chocolate mousse pie for my GrandDaughter’s 14th Birthday and it was a big hit. My GrandDaughter and everyone in the family loved it. Thank you.
RajKittur
March 23, 2022

https://www.youtube.com/watch?v=gwjxZB0Yddw

Featuring an Oreo crust, smooth chocolate mousse, and fresh whipped cream, each bite of chocolate mousse pie is irresistible! You’ll be pleasantly surprised at how simple this towering beauty is to prepare. 

Get the full recipe: https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/

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Sky High Chocolate Mousse Pie | Sally's Baking Addiction

This pie is purely irresistable! It's so chocolatey, so fluffy, so rich, so creamy. It's absolutely perfect and unbelievably easy to make!

Easy Chocolate Mousse Pie

Tbsp (28 grams) salted butter, (diced into 4 pieces)

(6 oz) semi-sweet chocolate chips*

chocolate

(104 grams) mini marshmallows

(80 milliliters) milk ((whole

(415 milliliters) heavy whipping cream

(6 oz) store-bought Oreo pie crust

(235 milliliters) heavy cream

Chocolate shavings, (for garnish**)

Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan.&nbsp;

Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).

Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature).&nbsp;

Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture.&nbsp;

Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).

Chill in refrigerator 3 hours.&nbsp;

For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form.&nbsp;

Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator.&nbsp;

*I've also made this successfully with 1 cup milk chocolate chips and 1/2 cup semi-sweet chocolate chips for more of a milk chocolate flavor vs. the regular dark chocolate flavor it has.

**To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

This homemade Chocolate Mousse Pie recipe is no bake and so easy. It has a cookie crust and a silky chocolate filling that&#39;s sprinkled with sea salt and drizzled with caramel. Truly sublime!

Chocolate Mousse Pie

Oreo cookies

unsalted butter (, melted)

(about 6 ounces) chocolate chips ((semi-sweet, dark chocolate,

whipping cream

flaky sea salt

caramel sauce ((or Dulche de Leche),

raspberry sauce (, for serving)

whipped cream (,

Blend the Oreos in a food processor until they are finely ground. Add in the melted butter and blend until well combined.

Place the moist crumb mixture into a 9-inch pie plate and press onto the bottom and up the sides evenly (you should have about 1/8 inch all around.)

Refrigerate the crust for at least an hour before you fill it.

In a medium-sized microwave safe bowl, melt chocolate on medium in 30 seconds intervals, mixing each time, until melted and smooth without any lumps. Allow to cool.

In another medium bowl, whip the cream and powdered sugar with an electric mixer until stiff peaks form, about 1 minute. Gently fold (do not stir) into the cooled melted chocolate.

Pour mixture into your prepared cookie crust and spread evenly.

Refrigerate for at least 6 hours (or overnight.)

Cut into slices. Sprinkle with a little flaky sea salt (this is optional but highly recommended. It enhances the flavors and takes each bite up a notch.)

Serve with a drizzle of caramel sauce, or include a little puddle of raspberry sauce underneath each slice, or dollop with whipped cream. All optional, but all amazing!

NOTE: The full article includes tips for success and possible variations. This pie is sweet. If you want it less sweet, remove the filling from the Oreo cookies, but use more of them, or substitute chocolate graham crackers.

Decadent chocolate mousse pie with a cloud-like filling and chocolate pecan crust. Vegan, gluten-free, and easy to make with just 7 ingredients required!

Vegan Double Chocolate Mousse Pie

pecans

cocoa

(packed) pitted dates ((measured after pitting))

sea salt

almond butter

¾ cups dairy-free semi-sweet chocolate chips

tsp vanilla extract ((optional))

5-Ingredient Caramel Sauce

Whipped Cream

Preheat oven to 350 degrees F (176 C). Add pecans to a bare baking sheet and toast for 10 minutes. Watch closely to prevent burning. Remove from the oven and let cool slightly.

Once cool enough to handle, add the pecans to a food processor along with the cocoa powder, dates, sea salt, and almond butter. Mix until it reaches a fine meal. The mixture should hold together easily when pinched between your fingers. If too crumbly, add a bit more almond butter and blend until it’s more moldable. Set aside.

Option to line a standard 9-inch pie pan (or similar size pan) with parchment paper for easier removal (we didn’t find it necessary).

Transfer the crust mixture to the pie pan and spread with your hands to form a loose crust shape. Then use a flat-bottomed object (such as a drinking glass) to press firmly along the sides and bottom to form a uniform crust that goes up the sides. Use your fingers to ensure the evenness of the crust’s top edges. Transfer to the freezer (uncovered is fine) to set while preparing the filling.

Add silken tofu (drained and lightly patted dry) to a high-speed blender. Set aside.

Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once melted, quickly add to the high-speed blender with the tofu and blend until smooth — about 1 minute — scraping down the sides as needed. Add vanilla (optional) and blend again until smooth.

Pour filling over the crust and smooth into an even layer with the back of a spoon. Cover loosely with parchment paper and freeze until set (1 hour). Alternatively, refrigerate for at least 2 hours or until pretty firm for a slightly softer pie. Once set, store covered in the refrigerator for up to 4-5 days, or in the freezer for up to 1 month, well covered. Let thaw slightly from frozen before slicing.

To serve, enjoy as is or top with caramel sauce and/or coconut whipped cream (both optional). NOTE: As with most pies, the first slice can be a little tricky to get out of the pan, but it’s smooth sailing from there.

22 regular Oreo cookies (not Double-Stuf)

Tablespoons (71 grams) unsalted butter, melted

Tablespoons (28 grams) unsalted butter

optional: chocolate curls

Preheat oven to 350°F (177°C). In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes, and then cool completely.

Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 20 seconds until completely melted. Set aside.

Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Whisking constantly, cook the egg mixture until the sugar is dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer. Transfer the mixture to the mixing bowl of your stand mixer fitted with a whisk attachment. Beat on high speed for 5–6 minutes until soft, glossy peaks form. See photo above for a visual. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.

Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean—you&#8217;ll make sweetened whipped cream in step 6.)

Top with chocolate shavings, if using. Refrigerate pie uncovered for at least 4–5 hours or overnight. Slice and serve. Usually the 1st slice isn’t as beautiful as the 2nd! It’s easier to cut after you have 1 slice out.

Made this earlier today and wow! My husband couldn't believe it was all made from scratch. Said it was the best thing I've ever baked. I was a little nervous to make swiss meringue (pretty sure that's the style here) but instructions were so easy to follow. Thank you Sally!

I just finished making this dreamy pie and I’m SO nervous that the whipped cream topping is going to deflate by tomorrow when I serve it for Father’s Day. Should you really leave it uncovered in the fridge? Thanks!

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The most viewed chocolate mousse pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine