Chocolate Mousse Pie
Indulge in the ultimate dessert experience with this decadent Chocolate Mousse Pie, a heavenly combination of rich dark chocolate and a crispy chocolate cookie crust. This no-bake classic features an irresistibly silky chocolate mousse made with whipped egg whites and velvety heavy cream, folded to perfection for an airy yet luscious texture. The buttery chocolate cookie crust adds just the right amount of crunch to balance each creamy bite. Ready in just 30 minutes of prep time (plus chilling), this show-stopping dessert is perfect for special occasions or an elegant finish to any meal. Finished with a dollop of whipped cream and chocolate shavings, this pie delivers chocolate bliss in every spoonful. Treat yourself and your guests to an unforgettable dessert that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 25 pieces Chocolate sandwich cookies
- 6 tablespoons (melted) Unsalted butter
- 8 ounces Dark chocolate
- 2 cups Heavy cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs (separated)
- 1 pinch Salt
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies until they become fine crumbs.
Add the melted butter to the cookie crumbs and pulse a few more times until combined. The mixture should resemble wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
Chop the dark chocolate into small pieces and place them in a heatproof bowl.
In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy, then set aside to cool slightly.
In a medium bowl, whisk together the 4 egg yolks, granulated sugar, and vanilla extract until pale and thick.
Gently fold the chocolate mixture into the egg yolk mixture until fully combined.
In a clean mixing bowl, beat the 4 egg whites and a pinch of salt with a hand mixer on medium-high speed until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three batches, being careful not to deflate the mixture.
Pour the mousse into the cooled cookie crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight until the mousse is firm.
Before serving, optionally top with whipped cream and garnish with chocolate shavings for extra decadence.
Nutrition Facts
Calories |
8986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 594.7 g | 762% | |
| Saturated Fat | 300.1 g | 1500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1583 mg | 528% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 840.8 g | 306% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 537.4 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 718 mg | 55% | |
| Iron | 61.2 mg | 340% | |
| Potassium | 3429 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
