Chocolate Amaretto Mousse Pie

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

If you love chocolate and almonds, you'll love this! A very rich, decadent dessert I serve for special occasions. I imagine the leftovers could be frozen but, I'm not sure as there has never been any left over! Prep time does not include 3-5 hour chilling time.

Ingredients Nutrition


  1. Line a 9 inch pie pan with aluminum foil (as smoothly as possible).
  2. Melt 1 cup of morsels with 2 teaspoons butter over medium heat.
  3. Spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
  4. Place in freezer for at least 30 minutes.
  5. Meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
  6. Cook over low heat till chocolate melts, stirring continuously.
  7. Add water and continue stirring.
  8. Cook for 5 minutes.
  9. While still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
  10. Cool mixture to room temperature.
  11. Add some of the whipped cream to the chocolate mixture, stirring briskly.
  12. Gently fold remaining whipped cream into chocolate mixture.
  13. Remove chocolate"crust" from freezer, remove foil from shell.
  14. Pour chocolate mixture into chocolate shell crust.
  15. Chill for at least 3 1/2 hours before serving.
  16. *Slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.
Most Helpful

YUM!! Everybody loved it. I took the cheating way out of the crust though they had oreo cookie crumb crusts on sale. I think it would be lovely with a gramcracker crust as well, and maybe a tad bit less rich so I could enjoy a second slice without a major sugar rush!

PhillyDesigner January 02, 2008

rave reviews all around!!... i made this for my dad who was coming home from a long trip asa welcome home surprise.. he LOVED it, as did everyone else!!! The only changes I made was that I used a total of 14oz chocolate chips (3/4c. instead of 1/2c. in the mousse) and i also used a 12oz container cool whip instead of the whipped cream. Thanks for such an awesome recipe!!

YoungOne16 May 31, 2007

My mom loved this!! It's chocolatey and silky. I found it a bit too sweet (no one else did, lol), so next time I will sub some unsweetened chocolate to cut down the sweetness. I made the "crust", but next time I probably won't, just the mousse is good enough. Thanks Dee!

Liara March 16, 2006