Death by Chocolate Mousse

Death by Chocolate Mousse


"I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust."


7 h servings 835 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 835 kcal
  • 42%
  • Fat:
  • 67.4 g
  • 104%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
  2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
  3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
  4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
  6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.
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  1. 206 Ratings


This was so easy and so GOOD!! I made it even easier by doing step 3 in the microwave instead of a double boiler--just combine the chocolate and cream and heat at 1-minute intervals, stirring in...

I made the filling only as a chocolate mousse in wine glasses, topped with whipped cream. It set up beautifully adn everyone loved it, even the kids that had no idea what it was and were very ne...

This recipe is so easy and very tasty. I never review recipes, but this has been such a hit with my family and friends, I felt I must share. Every special occassion someone asks me to make thi...

Oh my this is so good! I used the food processor method and this went together super fast. I did use chocolate grahams instead of the cookies. Also instead of white sugar I used powdered sugar. ...

I usually do not rate recipes on this site but I had to for this one. Let me begin by saying that I am not a baker. With this recipe, completed with no changes, it was delicious. I will defin...

Fabulous. A wonderful addition is espresso powder! Add it to the chocolate while melting (I used about a teaspoon) adds a little depth of flavor that is amazing to an already great recipe!

This was very good. I was thinking it may be a "chocolate overload", given the name of the recipe. It's really just an egg-less, whipped chocolate cream pie. For me, it didn't have the density o...

Delicious and decadent.......I just made the mousse and placed it in martini glasses.....added some strawberries and the whipped cream. Elegant presentation and divine taste!

The flavor was good, but to say this is rich is an understatement. You might as well eat a stick of butter. It actually made me feel sick, and I don't really have problems with food. I'd say eit...