Description
A luscious and silky chocolate mousse pie featuring a rich dark chocolate mousse filling set inside a crispy chocolate cookie crust. This no-bake dessert is creamy and decadent, perfect for chocolate lovers seeking an elegant yet easy-to-make treat.
Ingredients
Scale
For the Cookie Crust
- 1 chocolate cookie crust (store-bought or homemade, about 9-inch)
For the Chocolate Mousse
- 1½ cups heavy cream
- 1 cup melted dark chocolate (around 70% cocoa content)
- 2 tablespoons granulated sugar
Instructions
- Whip the cream: In a chilled mixing bowl, combine the heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form, ensuring a light and airy texture for the mousse.
- Fold in melted chocolate: Allow the melted dark chocolate to cool slightly so it’s warm but not hot. Gently fold the chocolate into the whipped cream using a spatula. Be careful to combine thoroughly without deflating the volume.
- Set the mousse in crust: Pour the combined chocolate mousse mixture into the prepared chocolate cookie crust, smoothing the top with the spatula for an even finish.
- Chill and set: Refrigerate the pie for at least 3 hours, or until the mousse is fully set and firm enough to slice. Serve chilled for best texture and flavor.
Notes
- Use good quality dark chocolate for a richer flavor.
- Chilling the mixing bowl and whisk before whipping cream helps achieve better volume.
- Do not overmix when folding chocolate into whipped cream to maintain the mousse’s airy texture.
- For a twist, garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder before serving.
- Make sure the melted chocolate is not too hot to avoid melting the whipped cream.