This dessert is everything you want in a chocolate pie—rich, smooth, and ultra-light all at once. The contrast between the crunchy crust and the pillowy mousse makes each bite irresistible. It’s an impressive-looking dessert that’s surprisingly simple to make, making it perfect for special occasions, dinner parties, or anytime you want to wow a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate wafer cookies or Oreos (for the crust)
Unsalted butter
Semi-sweet or bittersweet chocolate
Heavy cream
Granulated sugar
Eggs (yolks and whites separated)
Vanilla extract
Salt
Whipped cream (for topping, optional)
Chocolate shavings or curls (optional garnish)
Directions
Preheat the oven and prepare the crust by combining crushed cookies with melted butter. Press into a pie pan and bake briefly. Let cool.
Melt the chocolate gently over a double boiler or in the microwave. Set aside to cool slightly.
In a bowl, beat egg yolks with a portion of sugar until pale and thick. Slowly stir in the melted chocolate and vanilla.
Whip the heavy cream to soft peaks and set aside.
In a separate clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining sugar and beat to stiff peaks.
Fold the whipped cream into the chocolate mixture gently, followed by folding in the beaten egg whites.
Spoon the mousse into the cooled crust, mounding it high. Smooth the top and chill for at least 4 hours or until fully set.
Before serving, top with whipped cream and chocolate curls if desired.
Servings and timing
This recipe serves 8 to 10 people. Prep Time: 25 minutes Cook Time: 10 minutes (for the crust) Chill Time: 4 hours Total Time: 4 hours 35 minutes
Variations
Mint Chocolate Mousse Pie: Add peppermint extract for a minty twist.
Mocha Mousse Pie: Stir in a bit of instant espresso powder to the chocolate for a coffee-chocolate blend.
Nut Crust: Use crushed pecans or almonds in the crust for added texture and flavor.
White Chocolate Mousse: Use white chocolate for a creamy, sweet variation.
Layered Mousse: Alternate layers of dark and milk chocolate mousse for extra depth.
Storage/Reheating
Store the mousse pie covered in the refrigerator for up to 3 days. This pie is best served cold and should not be frozen, as the mousse may lose its airy texture. Avoid reheating, as it’s meant to be enjoyed chilled.
FAQs
Can I use store-bought crust?
Yes, a store-bought chocolate cookie crust works well and saves time.
Is it safe to eat raw eggs in this recipe?
If you’re concerned about raw eggs, use pasteurized eggs or substitute with an egg-free mousse recipe.
Can I make it in advance?
Yes, this pie is perfect for making ahead. Chill it for at least 4 hours or overnight.
What kind of chocolate works best?
Use high-quality semi-sweet or bittersweet chocolate for the best flavor and texture.
How do I get the mousse to mound high?
Gently fold the mousse ingredients to maintain volume, and use a deep-dish pie pan or mound it in a dome shape.
Can I use milk chocolate?
Yes, though the result will be sweeter and less rich than with dark chocolate.
How do I make chocolate curls?
Use a vegetable peeler on a chocolate bar that’s slightly warm for easy curls.
Can I freeze mousse pie?
Freezing is not recommended, as it can change the texture of the mousse.
Why did my mousse collapse?
Overmixing or not whipping the cream and egg whites to proper peaks can deflate the mousse.
Can I use gelatin to stabilize the mousse?
Yes, a small amount of dissolved gelatin can help the mousse hold its shape longer, especially in warm conditions.
Conclusion
Sky-High Chocolate Mousse Pie is a showstopping dessert that’s both luxurious and light. With a crunchy base and towering chocolate mousse, it brings drama and decadence to any dessert table. Whether for a celebration or just because, this pie is sure to delight anyone lucky enough to grab a slice.
Sky-High Chocolate Mousse Pie is a luxurious, airy dessert with a crunchy chocolate cookie crust and a towering, silky chocolate mousse filling. Topped with whipped cream and chocolate curls, it’s the ultimate indulgence for chocolate lovers.
Ingredients
24 chocolate wafer cookies or Oreos, crushed
5 tbsp unsalted butter, melted
8 oz semi-sweet or bittersweet chocolate, chopped
3 large eggs, separated
1/4 cup granulated sugar (divided)
1 1/2 cups heavy cream
1 tsp vanilla extract
1/8 tsp salt
Whipped cream (for topping, optional)
Chocolate shavings or curls (optional garnish)
Instructions
Preheat oven to 350°F (175°C).
Combine crushed cookies and melted butter in a bowl. Press mixture into a pie pan to form the crust.
Bake the crust for 8–10 minutes. Let cool completely.
Melt the chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
In a bowl, beat egg yolks with half the sugar until pale and thick. Stir in melted chocolate and vanilla extract.
In a separate bowl, whip heavy cream to soft peaks. Set aside.
In a clean bowl, beat egg whites and salt until foamy. Gradually add remaining sugar and beat until stiff peaks form.
Gently fold whipped cream into the chocolate mixture. Then carefully fold in the beaten egg whites until fully combined.
Spoon the mousse into the cooled crust, mounding it high. Smooth the top.
Chill for at least 4 hours, or until fully set.
Top with whipped cream and chocolate shavings before serving, if desired.
Notes
Use high-quality chocolate for the best flavor.For safety, use pasteurized eggs if concerned about raw egg consumption.Chill the pie in a deep-dish pie pan to achieve the sky-high effect.Whip cream and egg whites to correct consistency to avoid mousse deflation.Store pie in the fridge; do not freeze, as texture may change.
