featured 12935

Decadent Chocolate Mousse Pie Recipe with Silky Ganache

Decadent, creamy, and perfectly rich – this chocolate mousse pie is a showstopper. It’s completely no-bake and easier to make than you might expect!Chocolate mousse pie with Oreo crust and whipped cream topping in a white pie plate.

If you enjoy indulgent chocolate desserts, this chocolate mousse pie is for you. The filling delivers a deep dark chocolate flavor with a light, mousse-like texture. An Oreo cookie crust provides contrast and structure, and a generous topping of whipped cream balances the richness.

This recipe uses a simple shortcut for the mousse filling. Traditional mousse often calls for raw eggs and careful whisking, but this version replaces the eggs with mini marshmallows for a safer, more foolproof result. The marshmallows help sweeten and stabilize the filling so it’s firm enough to slice while remaining airy.

How to Make Chocolate Mousse PieSlice of chocolate mousse pie with whipped cream on a white plate.

Oreo Crust

The crust is made from whole Oreo cookies (wafers and filling) combined with melted butter. Using the full cookie adds flavor and helps the crumbs bind together. Press the mixture into the bottom and up the sides of a 9-inch pie plate and chill while you prepare the filling.

2 step collage showing how to make Oreo cookie crust for pie

If you’re short on time, a premade Oreo or graham cracker crust works well too.

Chocolate Mousse

This shortcut method was popularized by Nigella Lawson. Instead of raw eggs, you’ll use mini marshmallows combined with melted chocolate, butter, and a bit of water.

  1. Chop the dark chocolate finely. In a heavy-bottomed saucepan over low heat, combine the chopped chocolate, butter, mini marshmallows, and water. Stir gently as everything melts, taking care not to burn the chocolate. If the butter separates, whisk vigorously until smooth.
  2. In a separate bowl, whip the heavy cream to stiff peaks.
  3. Let the chocolate mixture cool slightly, then fold the whipped cream in gently with a rubber spatula until no streaks remain. Work carefully to preserve the whipped cream’s airiness. The filling may seem loose at first but will firm up in the refrigerator.
  4. Spoon the mousse into the prepared Oreo crust, smooth the top, and refrigerate to set.

Collage of 4 step process for making chocolate mousse pie filling

Chill the pie for at least four hours to fully set. Before serving, top with whipped cream; the light topping brightens the dense chocolate. Fresh berries or a drizzle of raspberry sauce are optional but complement the chocolate nicely.

Chocolate selection: The final richness depends on the chocolate you choose. Aim for baking chocolate in the 50–70% dark range for a proper dark chocolate character without excessive sweetness. Semi-sweet works if you prefer a milder flavor. Avoid milk chocolate and chocolate chips (chips contain stabilizers that prevent smooth melting).

Slice of chocolate pie with a bite taken out of it.

Recipe summary and ingredients are listed below with clear instructions and notes to help you succeed.

Slice of chocolate mousse pie with whipped cream on a white plate.

Chocolate Mousse Pie

By: Fiona Dowling
Prep: 30 mins
Chilling: 4 hrs
Total: 4 hrs 30 mins
Servings: 10 slices

Ingredients

Oreo Crust

  • 25 Oreo cookies (wafers and filling)
  • 4 tablespoons unsalted butter, melted

Mousse Filling

  • 8 oz dark chocolate (50–70%)
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 cups mini marshmallows
  • 1/3 cup water
  • 1 2/3 cups heavy cream

Topping

  • 1/2 cup heavy cream
  • Chocolate shavings (optional)

Instructions

Oreo Crust

  1. Crush the Oreo cookies in a food processor or place them in a sealed bag and crush with a rolling pin.
  2. Combine the crushed cookies with the melted butter and mix until evenly coated.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.

Chocolate Mousse Filling

  1. Chop the chocolate into very small pieces.
  2. In a large heavy-bottomed saucepan, add the chocolate, butter, mini marshmallows, and water.
  3. Warm over low heat, stirring gently until fully melted. Avoid burning the chocolate. If the butter separates, whisk vigorously to combine.
  4. Remove from heat and let cool slightly.
  5. Whip the heavy cream in a separate bowl until stiff peaks form.
  6. Fold the whipped cream into the chocolate mixture gently with a rubber spatula until uniform and no streaks remain.
  7. Pour or spoon the mousse into the prepared crust, smooth the top, cover, and refrigerate at least 4 hours to set.

Whipped Topping

  1. When ready to serve, whip the 1/2 cup heavy cream to soft peaks.
  2. Spoon or pipe the whipped cream over the set pie and optionally sprinkle with chocolate shavings.
  3. Slice with a thin, sharp knife, cutting fully through the crust for clean slices.

Notes

  1. Semi-sweet chocolate yields a sweeter pie; always use quality baking chocolate, not chocolate chips.
  2. To make shavings, use a paring knife to scrape a chocolate bar away from you to form curls.
  3. Store leftovers covered in the refrigerator for up to 4 days. The pie can be prepared a day ahead.
  4. Nutrition values are per slice when the pie is divided into 10 portions. This dessert is rich, so small servings are satisfying.

Nutrition

Calories: 556 kcal, Carbohydrates: 41 g, Protein: 5 g, Fat: 43 g, Saturated Fat: 24 g, Cholesterol: 92 mg, Sodium: 172 mg, Potassium: 265 mg, Fiber: 3 g, Sugar: 24 g, Vitamin A: 1012 IU, Vitamin C: 1 mg, Calcium: 59 mg, Iron: 5 mg