Chocolate Raspberry Mousse Pie
Indulge in the irresistible decadence of Chocolate Raspberry Mousse Pie—a dessert that combines rich, velvety chocolate mousse with the vibrant sweetness of fresh raspberries. This no-fuss recipe starts with a buttery chocolate cookie crumb crust, baked to perfection for a crisp foundation. The silky mousse, made with semi-sweet chocolate and whipped cream, is enhanced by a touch of vanilla and stabilized with gelatin for a flawless texture. A layer of juicy raspberries provides a refreshing contrast, while a whipped cream topping adds a luscious finishing touch. Garnished with extra berries and optional chocolate shavings, this show-stopping pie is a stunning centerpiece for any occasion. Perfect for chocolate lovers and fruit enthusiasts alike, this make-ahead dessert takes just 30 minutes of prep but delivers gourmet-level flavor!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 2.5 cups Heavy whipping cream, divided
- 0.25 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh raspberries
- 1 teaspoon Gelatin powder
- 2 tablespoons Water
- 0.5 cups Extra raspberries (for garnish)
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, grind the chocolate sandwich cookies into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.
Press the cookie crumb mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust.
Bake the crust for 8-10 minutes, then set it aside to cool completely.
Place the semi-sweet chocolate chips in a large heatproof bowl.
In a small saucepan, heat 1 cup of the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth and glossy. Allow the mixture to cool to room temperature.
In a small bowl, combine the gelatin powder with water. Let it sit for 5 minutes to bloom, then microwave for 5-10 seconds until fully dissolved.
Add the dissolved gelatin and 1 teaspoon of vanilla extract to the cooled chocolate mixture, stirring well to combine.
Using a stand mixer or hand mixer, whip 1 cup of heavy cream and the powdered sugar to medium peaks. Gently fold the whipped cream into the chocolate mixture until smooth and fluffy. Pour the chocolate mousse into the cooled crust, spreading it into an even layer.
Layer the fresh raspberries evenly over the chocolate mousse.
In a clean mixing bowl, whip the remaining 1/2 cup of heavy cream to soft peaks and spread or pipe it over the top of the raspberries.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish with extra raspberries and optional chocolate shavings. Slice and enjoy!
Nutrition Facts
Calories |
8020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.0 g | 674% | |
| Saturated Fat | 273.2 g | 1366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 856.5 g | 311% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 534.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 1895 mg | 40% | |
*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.
