Triple Chocolate Mousse Pie
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Sweet, extra chocolate-y, silky smooth Triple Chocolate Mousse Pie with Chantilly Cream! This is definitely not your standard mousse pie! A simple chocolate cookie crust that’s only two ingredients, filled with the silkiest homemade chocolate mousse that has lots of chocolate chips stirred in! From there, the pie is frozen until set, topped with luscious Chantilly Cream and, of course, lots of chocolate curls. Though, the goodness doesn’t just stop there! Every bite is extra chocolate-y, rich, smooth, with a pleasant crunch from chocolate chips. It’s the perfect pie to serve ALL year long for chocolate lovers. SO. GOOD.
About The Recipe
Happy Friday, everyone!
Can you believe we’re heading into the last week of August? I feel like I’ve been saying this a lot this year, but time seems to be flying by! The inspiration behind this recipe was from our S’mores Icebox Cake back in May. May feels like forever ago at this point, but that’s truly where the idea for this pie came from.
Well, that and have way too much chocolate mousse!
When we were first testing the mousse recipe for that icebox cake, we had made WAY too much. We started trying to figure out ways to use it and that’s how the idea for this pie was born!
We stirred in some chocolate chips, mixed up a quick crust, and let it freeze to see how it came out.
Turns out, the pie is absolutely DELICIOUS. Like, it turned out so much better than we had ever hoped and we knew we had to share it with all of you. It’s light, silky, chocolate-y, and so delicious Did I mention that it’s TRIPLE chocolate?
Between the crust, the mousse, and the chocolate chips, there are three delicious chocolates just waiting to be enjoyed inside this one recipe.
As a chocolate lover, this pie might just be my new favorite to eat! It’s everything a mousse pie should be, while being simple to make, oh so impressive, and delicious.
Whether you’re looking for a pie to celebrate the weekend, summer, or just the holiday’s, this pie will certainly be the star of the show!
Reasons You Will Love This Triple Chocolate Mousse Pie
- The perfect dessert for chocolate lovers!
- So much easier to make than you might think.
- Silky smooth, creamy, and extra chocolate-y.
- The crust is only TWO ingredients.
- A great pie for any and every occasion!
Equipment Needed
- Food Processor
- Mixing Bowls
- Rubber Spatula
- 10 Inch Pie Plate
- Medium Saucepan
- Stand Mixer or Hand Mixer
- Candy Thermometer
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Crust:
- Oreos
- Salted Butter
For The Filling:
- Heavy Cream
- Dark Chocolate Pieces
- Powdered Gelatin
- Water
- Large Eggs
- Egg Yolks
- Granulated Sugar
How To Make Chocolate Mousse Pie
Step 1: Make the crust
In the bowl of a food processor, process cookies to fine crumbs.
Stream in the melted butter and process until thoroughly combined.
Pour crumbs into 10 inch pie plate and press firmly across bottom and up sides. Bake for 5 minutes. Set aside.
Step 2: Make the mousse
In a medium bowl, whip cream to stiff peaks. Refrigerate.
In a small bowl, dissolve gelatin in water. Set aside.
Whisk together eggs, egg yolks, and sugar in a medium bowl.
Place over simmering water. Heat, while whisking, to 135° F. Remove from the heat.
Mix in gelatin. Whip with an electric mixer until light and fluffy, about 3-4 minutes.
Microwave chocolate in 15 second increments, stirring after each, until melted and smooth.
Stir the melted chocolate into the egg mixture.
When chocolate and egg mixture are completely combined, fold in whipped cream one third at a time.
Fold in chocolate chunks.
Step 3: Refrigerate
Spoon into pie shell. Chill for at least 1 hour.
Topping Ideas
Since this pie is a chilled chocolate dessert, almost anything can be used to decorate it! Here are a few of our favorites.
- Chantilly Cream
- Chocolate Curls
- Chocolate Sauce
- Salted Caramel Sauce
- Chopped Nuts
- Chopped Chocolate Candy (Twix, Snickers, Peanut Butter Cups, etc!)
How To Store
Once this pie is made, you can keep it covered in the fridge for about 2-4 days. You can also freeze it, covered, for up to 1 month!
Substitutions
- You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
- Store-bought whipped cream can be used instead of chantilly cream.
Looking for more recipes like this? Here are a few you may like: S’mores Icebox Cake, No Bake Peanut Butter Pie, Chocolate Hazelnut Tart, Rocky Road Mousse Ice Cream
Expert Tips
- If you don’t have a food processor, you can crush the oreos by putting them in a zip top bag and using a rolling pin to break them up.
- Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
- To press the cookie crust to the pan, it’s best to use a glass or a measuring cup.
- When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
- If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
- The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
- Be careful to not over-whip your cream!
- When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
When you make this Triple Chocolate Mousse Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Triple Chocolate Mousse Pie
Ingredients
Chocolate Cookie Crust
- 25 oreos
- 6 Tablespoons salted butter, melted
Pie Filling
- 2 cups heavy cream, cold
- 1½ cups dark chocolate pieces
- 1½ teaspoons powdered gelatin
- ⅛ cup water
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 3¼ Tablespoons granulated sugar
- 1 cup dark chocolate chunks
Instructions
Chocolate Cookie Crust
- Heat oven to 350° F.
- Place chocolate sandwich cookies in food processor.
- Process to fine crumbs.
- Stream in melted butter.
- Continue to process until cookies and butter are thoroughly combined.
- Pour into a 10" pie plate.
- Spread evenly around the bottom and up the sides.
- Pack firmly.
- Bake for 5 minutes.
Filling
- In a medium bowl, whip cream to stiff peaks.
- Refrigerate.
- Place dark chocolate pieces in a microwave safe bowl. Set aside.
- In a small bowl, dissolve gelatin in water. Set aside.
- Bring 1" of water to a simmer in a medium saucepan.
- In a medium bowl, whisk together eggs, egg yolks, and sugar.
- Place over simmering water.
- Heat, while whisking, to 135° F.
- Remove from heat.
- Mix in gelatin.
- Whip with an electric mixer until light and fluffy, about 3-4 minutes.
- Microwave chocolate in 15 second increments, stirring after each, until melted and smooth.
- Immediately stir into egg mixture.
- When chocolate and egg mixture are completely combined, fold in whipped cream one third at a time.
- Fold in chocolate chunks.
- Spoon into pie shell.
- Chill for at least 1 hour.
Notes + Tips!
- You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
- Store-bought whipped cream can be used instead of chantilly cream.
- If you don’t have a food processor, you can crush the oreos by putting them in a zip top bag and using a rolling pin to break them up.
- Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
- To press the cookie crust to the pan, it’s best to use a glass or a measuring cup.
- When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
- If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
- The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
- Be careful to not over-whip your cream!
- When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
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Do you remove the egg and gelatin mixture from the double boiler when adding the chocolate mixture?
Hi Kara! If you are using an actual double boiler instead of just a bowl set over a saucepan, then yes; you definitely want to remove it. Otherwise, it won’t matter. You can also just add the egg mixture to the chocolate. Either way works just fine. Let me know if you have any more questions.