How is chocolate mousse pie different from chocolate cream pie?

While chocolate mousse is airy and light, with the addition of whipped cream into the filling, chocolate cream pie is made with a silky layer of chocolate pudding, and topped with whipped cream or meringue before serving.

Why is my cookie crust crumbly or falling apart?

The crumb crust may fall apart if your cookies weren't finely ground, or not enough butter was added to bind them together before baking.

Why is my chocolate mousse too dense or heavy?

A gentle hand when folding the whipped cream into the chocolate mixture can make or break your mousse, leaving the final texture light and fluffy, or heavy and dense.

How do I cut clean slices of chocolate mousse pie?

For the cleanest slices, dip a sharp knife in hot water and wipe off between cuts.

Chocolate Mousse Pie Recipe

Southern Living Chocolate Mousse Pie sliced and ready to serve — Photo:
Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Active Time:

50 mins

Chill Time:

3 hrs 30 mins

Total Time:

5 hrs 20 mins

Servings:

The silky, light texture of this chocolate mousse pie is pretty much perfect. If you're skeptical about the marshmallows, don't be. They help set the mousse while adding some sweetness and meringue-like "bounce." That's contrasted nicely by the crisp, buttery crumb crust made with Oreos and the light and airy sweetened whipped cream topping.

Rather than contribute any overt coffee flavor, a sprinkling of espresso powder in the mousse pie's filling amps up and underscores the boldly chocolaty flavor.

Learn how to make chocolate mousse pie, and it just may be that this will be your favorite pie of all time.

What Is Chocolate Mousse Pie?

Decadent chocolate mousse combines with the structure of pie to create this unique and timeless dessert. Perfect for chocolate lovers, two types of chocolate come together to create the silky mousse filling of this pie, with a crisp, chocolate cookie crust and airy whipped cream topping for a variety of textures and flavors. Simple enough to serve any night of the week, but impressive enough to serve to guests, this may be the chocolate dessert you never knew you needed, but can't live without.

Ingredients for Chocolate Mousse Pie

A crisp, cookie crumb crust provides a base for a chocolate mousse filling made with mini marshmallows for a sliceable texture. Topped with whipped cream and chocolate cookie crumbs, this dessert is irresistible. To make chocolate mousse pie, you'll need:

For the crust:

Baking spray with flour: To keep the pie from sticking to the pan.
Cream-filled chocolate sandwich cookies: Ground to create the crust of the pie.
Unsalted butter: Binds the crust.

For the filling:

Mini marshmallows: Stabilizes and sweetens the mousse filling.
60% cacao bittersweet chocolate baking bar: For a deep, chocolatey flavor.
56% cacao semisweet chocolate baking bar: A rich chocolate flavor that's slightly sweeter and richer than the 60% chocolate.
Whole milk: Assists in melting the marshmallows and chocolates for a smooth filling.
Unsalted butter: Adds richness and a smooth texture to the mousse.
Instant espresso powder: Enhances the chocolate flavor.
Table salt: Enhances the overall flavor of the filling, balancing the sweetness of the marshmallows.
Heavy whipping cream: Whipped to add lift to the filling.
Powdered sugar: Sweetens and stabilizes the whipped cream.
Vanilla extract: Adds depth to the filling.

For the topping:

Cold water: Helps dissolve the gelatin.
Unflavored gelatin: Stabilizes the whipped cream topping for longer storage and clean slices.
Heavy whipping cream: Whipped for a fresh whipped cream topping.
Unsifted powdered sugar: Sweetens and helps stabilize the whipped cream.
Vanilla extract: Adds depth to the topping.

Southern Living Chocolate Mousse Pie ingredients — Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

What Type of Chocolate Is Best for Chocolate Mousse Pie?

We call for two types of chocolate in this recipe for a balance in flavor that adds complexity to the mousse filling: a 56% and 60% chocolate baking bar. When choosing a chocolate for baking, you want an option that's high-quality enough to be enjoyed on its own. The higher the percentage, the more deep and bitter the chocolate flavor. If you have the luxury of a wide range of chocolate options in your local store, feel free to choose the exact percentage you prefer, knowing that it will create a more bitter or sweet result accordingly. Sweeter varieties, such as milk chocolate, may result in a mousse filling that's less firm and stable than a dark chocolate due to increased milk solids and sugar.

Whichever percentage you choose, note that you should choose a chocolate bar over chocolate chips for the best texture. Chocolate bars tend to have less stabilizers and more cocoa butter in the mix, creating a smoother consistency when melted.

How To Make Chocolate Mousse Pie

While there are a few steps needed to create this pie, the bulk of the total time is simply spent waiting for the pie to chill and set before serving. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the pan: Preheat oven, and spray to coat a springform pan. Line sides with parchment.
Step 2. Make cookie crumb crust mixture: Pulse cookies in a food processor until finely ground. Add butter and pulse to combine.
Step 3. Bake crust: Press crumb mixture into bottom of pan and bake until fragrant. Let cool on wire rack.
Step 4. Make chocolate mixture for filling: Cook marshmallows, chocolates, milk, butter, espresso, and salt in a large saucepan over low, stirring until smooth. Transfer to a large bowl and let stand, stirring occasionally, until barely warm.
Step 5. Make whipped cream: Beat cream, sugar, and vanilla until medium-stiff peaks form.
Step 6. Mix whipped cream into chocolate mixture: Fold whipped cream into cooled chocolate mixture in 3 additions.
Step 7. Add filling to crust and chill: Spread filling into crust. Cover loosely, and chill until set.
Step 8. Bloom gelatin for topping: Sprinkle gelatin evenly over water and let stand until hydrated.
Step 9. Make whipped cream for topping: Beat cream, powdered sugar, and vanilla until mixture begins to thicken. Microwave gelatin mixture until gelatin dissolves. Stir 1 1/2 teaspoons cream into warm gelatin mixture.

Step 10. Combine gelatin mixture and cream mixture: Slowly whip gelatin mixture into cream just until combined. Then beat until stiff peaks form.
Step 11. Add topping to pie: Remove pie from pan and transfer to a serving plate. Spread or pipe topping over pie and garnish with crushed cookies.

Chocolate Mousse Pie Variations

To add a unique twist to this chocolate mousse pie, consider these variation ideas:

Crust: Swap the cream-filled chocolate sandwich cookies with any crisp cookie you prefer, including shortbread, chocolate wafers, graham crackers, and more.
Flavor the crust: Add shredded coconut, crushed pretzels, or chopped nuts into the crust for additional flavor and texture.
Chocolate: Change up the type and percentage of chocolate based on what you prefer, including white, milk, or dark chocolate varieties.
Flavorings: Add flavor to the filling with vanilla, almond, or peppermint extract, a splash of Grand Marnier, Bailey's or Kahlua, or with a hint of cinnamon, nutmeg, or other preferred spices.
Mix-ins: Fold toffee bits, chocolate chips, or chopped nuts into the filling for a fun twist.
Garnishes: Garnish the pie with chocolate shavings, chopped candy bars, toasted nuts, sprinkles, or a drizzle of chocolate ganache or caramel sauce for a final flourish.

Our Tips for the Best Chocolate Mousse Pie

For the best chocolate mousse pie, keep these simple tips in mind:

Line the pan: Spray and line the pan with parchment paper to make sure the mousse filling releases easily and cleanly.
Bake the crust: While it might be tempting to turn this into a no-bake dessert, baking the crust until firm and fragrant creates the perfect crisp base to contrast the silkiness of the mousse filling.
Cool the filling: It's important to cool the filling until barely warm before folding in the whipped cream to keep it from melting and losing its lift.
Beat to medium-stiff peaks: Beat the whipped cream to the proper peak to give the mousse lift without graininess.
Fold gently: Keep the lightness of the mousse intact by folding the whipped cream as gently as possible into the chocolate mixture.
Chill until set: It might be hard to wait for such a decadent dessert to be ready, but chill as directed to make sure it's sliceable before serving.

Can I Make Chocolate Mousse Pie Ahead?

This pie can be made in its entirety and refrigerated the day before serving, or components can be prepared further in advance, if needed.

To make this pie further ahead, prepare as directed through Step 7. Wrap tightly and refrigerate for up to three days. Top with whipped cream as directed on the day of or day before serving.

How To Store Leftover Chocolate Mousse Pie

Refrigerate leftover slices of chocolate mousse pie for up to four days or freeze for up to two months well-wrapped or in an airtight container. If frozen, thaw in the refrigerator overnight before serving.

More Decadent Chocolate Pie Recipes You'll Love

Velvety chocolate fillings meet buttery crusts in these indulgent pie recipes the whole family will love:

Editorial contributions by Katie Rosenhouse.

Cook Mode (Keep screen awake)

Ingredients

Crust:

Baking spray with flour
24 cream-filled chocolate sandwich cookies (such as Oreo) (from 1 [13.29-oz.] pkg.), plus more crushed cookies for garnish
3 Tbsp. (1 1/2 oz.) unsalted butter, melted

Filling:

2 cups (3 3/4 oz.) mini marshmallows (from 1 [10-oz.] pkg.)
1 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped (about 2/3 cup)
1 (4-oz.) 56% cacao semisweet chocolate baking bar, finely chopped (about 2/3 cup)
1/2 cup whole milk
1 Tbsp. unsalted butter
1 tsp. fine instant espresso powder (such as DeLallo)
1/8 tsp. table salt
1 3/4 cups heavy whipping cream
2 Tbsp. powdered sugar
1 1/2 tsp. vanilla extract

Topping:

2 tsp. cold water
1/2 tsp. unflavored gelatin (from 1 [1/4-oz.] envelope)
1 1/4 cups heavy whipping cream
1/3 cup (1 1/3 oz.) unsifted powdered sugar
1/2 tsp. vanilla extract

Directions

Prepare the pan:

Preheat oven to 350°F. Lightly coat a 9-inch springform pan with baking spray. Line sides of pan with parchment paper.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Make cookie crumb crust mixture:

Pulse cookies in a food processor until finely ground, 12 to 18 pulses. Add melted butter; pulse until mixture holds together when squeezed, about 6 pulses.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Bake crust:

Press crumb mixture evenly into bottom of prepared pan. Bake in preheated oven until set and fragrant, about 10 minutes. Let cool slightly on a wire rack, about 30 minutes.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Make chocolate mixture for Filling:

Add marshmallows, bittersweet chocolate, semisweet chocolate, milk, butter, espresso powder, and salt to a large saucepan; cook over low, stirring constantly, until smooth and combined, 15 to 20 minutes. Pour chocolate mixture into a large bowl; let stand at room temperature, uncovered and stirring occasionally, until barely warm to the touch, 30 to 45 minutes.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Make whipped cream:

Beat cream, sugar, and vanilla in a large bowl with an electric mixer on medium speed until mixture begins to thicken, 1 to 2 minutes. Increase speed to medium-high, and beat until medium-stiff peaks form, about 2 minutes.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Mix whipped cream into chocolate mixture:

Fold whipped cream into cooled chocolate mixture in 3 additions until well combined and no white streaks remain.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Add Filling to Crust, and chill:

Spread Filling evenly over prepared Crust. Cover loosely, and chill in refrigerator until set, at least 3 hours and 30 minutes or up to 15 hours.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Bloom gelatin for Topping:

When ready to serve, prepare the Topping: Add water to a small bowl; sprinkle gelatin evenly over top. Let stand until gelatin is hydrated, about 5 minutes.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Make whipped cream for Topping:

Beat cream, powdered sugar, and vanilla in a large bowl with an electric mixer on medium speed until mixture begins to thicken, about 5 minutes. Microwave gelatin mixture on HIGH in 5-second intervals, stirring between each interval, until gelatin dissolves, 10 to 15 seconds total.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Gradually stir 1 1/2 teaspoons thickened cream into warm gelatin mixture.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Combine gelatin mixture and cream mixture:

With mixer on medium speed, gradually add gelatin mixture to cream mixture in a thin steady stream, beating just until combined. Increase speed to medium-high, and beat until stiff peaks form, 45 to 60 seconds.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Add Topping to pie:

Uncover pie. Remove pie from pan, and discard parchment paper; transfer to a serving plate. Spread or pipe Topping over pie as desired. Garnish with crushed cookies.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Store in an airtight container in refrigerator for up to 4 days.

Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless

Frequently Asked Questions

How is chocolate mousse pie different from chocolate cream pie?

While chocolate mousse is airy and light, with the addition of whipped cream into the filling, chocolate cream pie is made with a silky layer of chocolate pudding, and topped with whipped cream or meringue before serving.
Why is my cookie crust crumbly or falling apart?

The crumb crust may fall apart if your cookies weren't finely ground, or not enough butter was added to bind them together before baking.
Why is my chocolate mousse too dense or heavy?

A gentle hand when folding the whipped cream into the chocolate mixture can make or break your mousse, leaving the final texture light and fluffy, or heavy and dense.
How do I cut clean slices of chocolate mousse pie?

For the cleanest slices, dip a sharp knife in hot water and wipe off between cuts.