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."

Ingredients 7 h {{adjustedServings}} servings 835 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

  • Ready In

  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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Reviews 146

  1. 200 Ratings

Brenda F.

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 between, until the chocolate is melted. Also, I made this for Thanksgiving and my mom doesn't like to eat a lot of sugar, so I used unsweetened chocolate (good quality, of course, is key) and Splenda (probably about 1/3 C). It turned out great. Oh, and also I used a regular pastry pie crust instead of the cookie crust. I think it was definitely the way to go. The filling is so rich, I think the cookie crust would have been too much. I think this recipe will become a new holiday tradition. Thanks!!


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 nervous of trying it. I am definitely going to make this again, and will likely try it as a pie next time.


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 this pie. I use ghirardelli chocolate and add just a touch of coffee to the chocolate when melting it. Turns out perfect everytime!