Chocolate Mousse Pie

A slice of chocolate cheesecake on a white plate with three raspberries and a gold fork with a star-shaped handle.

This chocolate mousse pie is light, creamy, and packed with rich chocolate flavor. A crisp crust and fluffy filling come together to create an easy dessert that is perfect for any chocolate lover.

Course Dessert, Desserts

Cuisine American, International

Keyword chocolate chips, chocolate cookie, chocolate flavor, chocolate mixture, chocolate mousse pie, chocolatey, cookie crust, crumb, crust, fluffy, heavy cream, make this pie, peaks form, pie crust, refrigerate, top of the pie, topping, try this recipe, whipped cream, whisk

Prep Time 40

Cook Time 15

Chill Time 4

Total Time 4 45

Servings Slices

Calories 412kcal

Author Zuzana Paar

Equipment

Ingredients

Nut-Based Pie Crust

1½ Cups Almond Flour
½ Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
½ teaspoon Baking Powder
½ teaspoon Salt
3 Tablespoons Cream Cheese softened
1 Large Egg

Chocolate Mousse Filling

2 Bars Dark Chocolate 100% or sugar-free, chopped
1 Cup Heavy Cream 240 ml
½ Cup Powdered Sweetener

Light Whipped Topping

1⅔ Cups Heavy Cream 400 ml
¼ Cup Powdered Sweetener

US Customary - Metric

Instructions

Mix the crust ingredients in a food processor until a dough forms, then chill for 1 hour while preheating the oven to 350°Fahrenheit (180°Celsius).
Roll out the dough, press into a 9-inch pie plate, and bake for 10 minutes. Cool completely.
Blend chocolate with hot cream until smooth, then let it cool slightly.
Whip the cream to soft peaks and gently fold it into the chocolate mixture.
Spread the filling into the crust and refrigerate 2–3 hours until set before slicing.

Notes

Let the crust cool completely before adding the mousse filling. If the crust is still warm, it will melt the mousse, and you won't get that perfect creamy texture.
Use 100% dark chocolate for the cleanest and richest flavor. The better the chocolate the better the mousse will taste.
Don't rush the chilling time. The pie really does need those few hours in the fridge to set up properly, so try to make it ahead when you can.
Whip the cream to soft peaks before folding in the chocolate. Over-whipping can make the mousse dense instead of light and airy.
Make it the night before if you are serving guests. It actually tastes even better the next day, once everything has had time to fully set and the flavors come together.

Nutrition