Death by Chocolate Mousse Recipe -
Death by Chocolate Mousse Recipe
  • READY IN 7 hr

Death by Chocolate Mousse

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    25 mins
  • COOK

    5 mins

    7 hrs


  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 More Reviews

Most Helpful Positive Review
Nov 24, 2007

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!!

Most Helpful Critical Review
Feb 16, 2011

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 either have a very tiny piece and walk away, or there are plenty of other recipes that can deliver flavor and texture without this nauseating level of fat.

Apr 25, 2007

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.

Nov 26, 2008

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!

Dec 29, 2009

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. It mixes in much better with the heavy cream than regular sugar does. Came out perfect! Thanks.

Mar 12, 2009

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 definitely make it again.

Feb 09, 2011

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!

Mar 11, 2006

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 of a mousse, even after refrigerating overnight. I did follow the recipe exactly, and used high quality (Ghirardelli) chocolate chips. Very good, but not overly rich, if that's what you're looking for. It was easy, so I'd make it again if I needed a chocolate desert in a pinch.


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  • Calories
  • 835 kcal
  • 42%
  • Carbohydrates
  • 61.2 g
  • 20%
  • Cholesterol
  • 178 mg
  • 59%
  • Fat
  • 67.4 g
  • 104%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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