Ingredients and Substitutions
This chocolate mousse pie recipe is adapted from my Perfect Chocolate Mousse recipe. This mousse recipe delivers the airiest, lightest but super chocolatey chocolate mousse that is a hit with everyone who tastes it. It requires only a handful of ingredients to make the filling but there’s a bit of prep work required. Don’t worry though, it’s all super simple and absolutely worth it.
Eggs. You need both the egg whites and egg yolks for the chocolate mousse filling. Caster sugar. Also called superfine sugar. Granulated sugar or white sugar won’t dissolve into the eggs as easily so be sure not to substitute. Chocolate: I use both dark chocolate/semi-sweet chocolate and milk chocolate for this recipe. The dark chocolate gives the mousse a great deep chocolate flavor while the milk chocolate balances some of the bitterness. Cream. Heavy cream/whipping cream. You’ll need cream for both the filling and topping of this pie. Salt. For the crust: The crust is super simple and made with just cookies and melted butter. I used chocolate cookies (Oreos work well) but Graham crackers or Digestive biscuits work well too. You can also use a pre-made bought pie crust to cut down on the prep time.
How to make chocolate mousse pie
Can I make this ahead?
This mousse pie needs at least 12 hours in the fridge to set so it is the ideal make-ahead dessert (perfect for the holidays or if you need to take a dessert to a potluck). The pie will last for up to 3 days covered in the fridge.
What to serve with chocolate mousse pie
I would suggest serving fresh berries like strawberries, blueberries or raspberries to cut through some of the richness of the pie. A quick berry sauce will also be delicious.
Chocolate dessert recipes
Chocolate cream pie Flourless chocolate cake Baked hot chocolate pudding
