Chocolate Lover's Chocolate Mousse Pie

Doesn't this look dreamy?! It tastes just as dreamy as it looks! My husband "Mmmm"ed three times before he ever spoke a word. It really is a chocolate lover's fantasy dessert. And, the best part? If you can melt chocolate and whip cream, you can make this! It is ridiculously easy, looks elegant, and is sure to impress. Tomorrow is Valentine's Day, you know...

This pie can be made even easier by substituting a premade crust...The entire crust preparation can be skipped. Like, seriously, how much easier can it get? I don't have that option here, but the crust is totally worth the effort. It has a lovely crunch to it!

I use a springform pan with parchment paper lining the perimeter (remember elementary Geometry?). Before serving, I peel the paper off to reveal that nice, smooth edge. Then I drizzle over the chocolate. Because my springform pan has a bigger diameter, my pie isn't as tall as it would be if I used a pie plate.

At this point, my pie had been in the refrigerator for about 3 hours. It was firm enough to cut nicely, but still ever so slightly soft. By dinner time, after about 6 hours in the refrigerator, the filling was firm and dense, and delicious! I don't have a preference on texture with this pie. Honestly, I'd eat it with a spoon right out of the mixing bowl. I'm sure you have more self control than me :) I would recommend at least 3 hours of chill time, though.

This pie is sure to win over any chocolate lover's heart! XOXO

Chocolate Lover's Chocolate Mousse Pie

12 servings


For the crust:

  • 1 cup (85 g) graham cracker crumbs (I use plain Petit Beurre cookies)
  • 1/3 cup (40 g) cocoa powder
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (75 g) butter, melted

Note: A premade chocolate graham cracker crust can be substituted. All the steps for preparing the crust can be skipped.

For the filling:

  • 2 cups (340 g) semi-sweet chocolate or semi-sweet chocolate chips
  • 2 3/4 cup (650 mL) heavy whipping cream, divided *(keep the cream cold)
  • 2 teaspoons (10 mL) powdered sugar
  • 1 teaspoon (5 mL) vanilla extract

To garnish:

  • 1/2 cup (85 g) semi-sweet chocolate or chocolate chips


To make the crust: Combine the graham cracker crumbs, cocoa, and granulated sugar in a 9-inch (23 cm) pie plate. Stir in the butter until moistened, then press the crumbs onto the bottom and up the sides of the pie plate. (I use a springform pan lined with parchment paper around the perimeter. I press the crust only on the bottom of the pan.)

Bake for 8 to 10 minutes, then allow to cool to room temperature.

To make the filling: In a large microwave safe bowl, add 2 cups of chocolate (break it up into pieces, if needed) and 3/4 cup (177 mL) heavy cream. Microwave on high for 1 minute, then stir. If necessary, continue microwaving in 10-15 second intervals until all the chocolate has melted. Cool to room temperature.

Beat the remaining cream, powdered sugar, and vanilla in a small mixing bowl until soft peaks form. Gently fold 2 cups of the whipped cream into the chocolate mixture until no streaks remain. Spoon the filling into the cooled crust, spreading it evenly. Garnish with the remaining whipped cream, using a piping bag, if desired.

Refrigerate for at least 3 hours to allow the filling to firm up. The longer it is chilled, the more firm and dense the filling will become.

Before serving, melt the 1/2 cup chocolate in the microwave using 15 second intervals, until completely melted. Use a plastic bag, with a tiny corner cut off, to squeeze chocolate all over the pie. Let stand a few minutes before serving.

Slightly adapted from

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