Chocolate Mousse Pie

Chocolate Mousse Pie

Jeannette Gartner 0

"If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe."

Ingredients 1 d 1 h 10 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
  2. In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
  3. When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
  4. To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.
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Reviews 37

  1. 40 Ratings


I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavors were too overpowering, so I left them out the second time. The chocolate is much better when it doesn't have to compete with other flavors. 2) I added four egg whites, instead of three, to the mousse part, to make it more airy. 3) I made my own crust out of chocolate graham crackers. 4) I also added gelatin to the topping to stabilize it, and I doubled the recipe for the topping because it wasn't enough the first time around. The gelatin creates an almost mousse-like consistency to the topping. Add some chocolate curls to the top of this pie and it will look like it came out of a fancy bakery. With these few changes this pie is perfect.


Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) just kind of sunk into the chocolate, since the chocolate was still quite soft after 1 hour.


I wish I could give this a higher rating, but five stars is as high as it goes! This is the best chocolate mousse pie I've ever had! Even better than in any restaurant I've ever had anything mousse in! It was easy to make and store, and I even made mine non-dairy using Rich's whipping cream. Everybody raved about the pie. Thanks!!