Chocolate Mousse Pie

Chocolate Mousse Pie

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"If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe."
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1 d 1 h 10 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
  2. In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
  3. When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
  4. To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.


  1. 41 Ratings

Most helpful positive review

I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavo...

Most helpful critical review

Needed to be more firm.

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Most positive
Least positive

I always test out recipes a couple of times before I serve them to other people, and I'm going to make this one for thanksgiving, with a few changes: 1) I felt the coffee and the almond flavo...

Can you say YUMMY??? The only thing I would do differently is chill the chocolate part until VERY firm (maybe overnight) because my whipped cream topping (I used peppermint instead of almond) ju...

I wish I could give this a higher rating, but five stars is as high as it goes! This is the best chocolate mousse pie I've ever had! Even better than in any restaurant I've ever had anything mou...

A really good version of this is to put it in the freezer instead of the fridge until completely frozen. The mousse ends up reminding you of ice cream but is still light and fluffy.

This pie is so good! I brought it to a 4th of July BBQ and everyone loved it! It is a bit rich, but still great. I defnitely reccomend chilling the pie overnight to get a nice firm (not soupy) c...

This was excellent! I would recommend not using the chocolate waffer crust, only because a basic pie crust really does mediate the rich taste of the filling

Easy to follow recipe and great results. I used a baked pie crust because I had planned to make a different chocolate pie and then couldn't find the cornstarch. I made the recipe as written exce...

Get ready to fall in love! This is THE best chocolate mousse pie I have EVER made. It was beyond good. Better than any I have had while eating out. Also this is SO easy to make!!! The only thing...

This was phenomenal! I made this for the Passover seder we went to (with a special crust) and it was devoured! The coffee really makes the flavor of the chocolate. It was phenomenal! Definitely ...

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