Why We Love Chocolate Mousse Pie
This is the most requested and loved dessert in the Well Seasoned household, and here’s why:
- Store bought pie shell means no fidgeting with pie dough!
- No bake (an obvious win!)
- Creamy, rice, smooth chocolate mousse filling
- Light as air homemade whipped cream
- A slight crunch from the chocolate shavings on top
We have made and gifted this to friends and family and guys, it is always a winner!
Ingredients For Chocolate Mousse Pie
Ingredients for homemade chocolate mousse
- 1 prepared walnut pie crust or a graham cracker crust
- Semi-sweet chocolate, either chips or chopped
- Unsalted butter
- Egg yolks, room temperature
- Granulated sugar
- Pure vanilla extract
- Instant espresso powder
Ingredients for homemade whipped cream
- Heavy cream
- Confectioner’s sugar
How To Make Chocolate Mousse Filling
- Dissolve instant espresso powder in a small bowl with vanilla extract (or water).
- To make chocolate mousse, combine chocolate, butter, and water in a microwave safe bowl. Heat in 30 second increments, stirring after each addition, until smooth.
- Combine egg yolks, sugar, and instant espresso/vanilla in a small sauce pan over medium-low heat. Whisk until thickened, about 3 minutes.
- Add the egg mixture to the chocolate, then stir until well combined. Place in fridge.
- Whip half of your heavy cream with confectioner’s sugar until stiff peaks form. Gently fold into the cooled chocolate mixture until no streaks of cream remain.
Assembling Chocolate Mousse Pie
Once you’ve made your homemade chocolate mousse, simply pour into the pie crust, smooth the top, then refrigerate until set, about 2-3 hours.
When ready to serve, top with homemade whipped cream and chocolate shavings.
Is Chocolate Mousse Pie Gluten-Free?
The Nut Pie Crusts from Diamond of California are not gluten free. They’ve replaced 3 ounces of flour and sugar with 3 ounces of nutritious Diamond nuts. A small amount of wheat flour is included in the ingredient list to help keep the crust together without having to rely on processed stabilizers and guar gum.
The remaining ingredients in this chocolate mousse pie are gluten-free.
How Long Will No Bake Chocolate Mousse Pie Keep?
This pie can be made up to 2 days in advance. Cover and refrigerate until needed, then whip the cream day-of and top the pie right before serving.
Trust us, you want that cream whipped fresh and dolloped on top just before you enjoy!
Can You Freeze Mousse Pie?
Yes! Fill the prepared crust with chocolate mousse, then cover with plastic wrap and aluminum foil.
The pie can be frozen for up to 3 months.
To serve: thaw completely in a refrigerator overnight, then top with fresh homemade whipped cream and chocolate shavings just before serving.
Can I Switch Out The Filling?
All we know is that having a no-bake pie in the lineup for your busiest holidays — shoutout to Thanksgiving and Christmas! — will make executing your vision SO much simpler.
Seriously, this pie is epic. And you better believe we licked the pan clean!
If you make this No-Bake Chocolate Mousse Pie, please let me know by leaving a review below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more chocolate desserts, check out the following:
- Chocolate raspberry rugelach
- Chocolate cupcakes with espresso buttercream
- Flourless chocolate cake
- Chocolate-dipped pecan biscotti
- Chocolate bourbon pecan pie
- Matzo crack
No-Bake Chocolate Mousse Pie
- 2 Tbsp pure vanilla extract can substitute water
- 1 tsp instant espresso
- 1 Diamond of California walnut pie crust
- 6 oz semi-sweet chocolate chopped or chocolate chips
- 2 Tbsp unsalted butter
- 1 Tbsp water
- 2 egg yolks room temperature
- 2 tsp granulated sugar
- 1 ½ cups heavy cream divided
- 2 Tbsp confectioner’s sugar
- ¼ cup chocolate shavings for serving
- Dissolve the espresso powder. In a small bowl, dissolve instant 1 tsp espresso powder in 2 Tbsp pure vanilla extract with a whisk or fork.
- Melt the chocolate. In a microwave safe bowl, combine 6 oz chocolate chips or chocolate shavings, 2 Tbsp butter, and 1 Tbsp water. Heat in a microwave in 30 second increments, stirring after each addition, until melted and smooth. Place in refrigerator to cool slightly.
- Cook the eggs. Add 2 egg yolks, 2 tsp sugar, and the espresso-vanilla mixture to a small sauce pan over medium-low heat. Whisk constantly until thickened, about 3 minutes, being careful not to overcook the eggs (or they'll scramble).
- Stir in the eggs. Pour the cooked egg mixture into chocolate, then stir until very smooth. Return to the fridge.
- Whip heavy cream. In the bowl of a stand mixer, whisk ¾ cup heavy cream until stiff peaks form. Carefully fold the heavy cream into the slightly cooled chocolate mixture until no streaks of cream remain.
- Assemble the pie. Gently pour the chocolate mousse into the pie crust, smoothing out the top with a spatula. Place in a fridge to set, about 2-3 hours.
- Top with whipped cream and serve. When ready, whip remaining ¾ cup heavy cream in the bowl of a stand mixer fitted with whisk attachment on medium-high speed. When soft peaks form, add 2 Tbsp confectioner's sugar. Continue whipping until stiff peaks form. Spoon the whipped cream on top of chocolate mousse pie, then sprinkle ¼ cup chocolate shavings on top. Serve immediately.
- Pie can be made up to 2 days in advance and refrigerated until needed, then topped with fresh whipped cream and chocolate shavings when ready to serve.
- NOTE that if you double or triple the recipe, the INSTRUCTIONS will not reflect the updated quantities for heavy cream! You’ll need to double or triple those quantities (as updated in the recipe) when you get to that part of the instructions.