Chocolate Mousse Pie

"This is the ultimate chocolate experience. The recipe comes from Bon Appetit. The only things I do differently when preparing are to use a store bought chocolate crumb crust that I blind bake, brushed with egg white, for 5 min ay 375, and add a bit of sugar and vanilla to the whipped cream that goes on top. I also do not use the food processor method for the mousse. I just bring the cream to a boil, then pour it over the chocolate, vanilla, and salt; then stir until melted."
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Ready In:
2hrs 10mins


  • 21 Oreo cookies
  • 14 cup unsalted butter, cut into pieces, at room temperature
  • 12 ounces semisweet chocolate, finely chopped
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3 34 cups whipping cream, chilled
  • 14 cup sugar
  • chocolate shavings (optional)


  • Preheat oven to 350. Butter a 9 inch springform pan with 2 3/4 inch high sides. Finely grind cookies in food processor. Add butter and process until evenly moistened. Press mixture onto bottom and up sides of pan to form a thin crust. Bake 5 minute Transfer to a rack to cool completely.
  • Combine chocolate, vanilla and salt in processor. Bring 1 c cream to a boil. With processor running, gradually pour hot cream through feed tube and process until melted and smooth. Transfer chocolate to a large mixing bowl. Cool to room temperature, stirring occasionally.
  • Beat 2 c cream and the sugar in large bowl until stiff peaks form. Fold into chocolate. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be made 1 day ahead).
  • Beat remaining 3/4 c cream in med bowl to firm peaks. Decorate top of pie with cream and garnish with shavings.

Questions & Replies

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  1. I have been making this pie for over 15 years and it is always gets rave reviews. It is a little work because I melt the chocolate on the stove with a double boiler, but worth it. The type of chocolate used makes a big difference in flavor. I use ghirardelli semi-sweet dark chocolate chips. So my pie is dark chocolate in flavor and very rich. You do not need a big piece, so it will usually serve about 20 people. Next time I make it, I am thinking about adding a thin layer of black raspberry jam on the bottom.


I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
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