Chocolate Mousse Pie

Chocolate Mousse Pie
Ellen Silverman


  • 12 ounces  (340 grams) bittersweet chocolate, chopped, or bittersweet chocolate chips (2 cups)
  • 4 tablespoons  (55 grams) unsalted butter, cut into pieces
  • 1/3 cup  (75 milliliters) strong brewed coffee
  • 1 tablespoon  rum or Cognac
  • 2 cups  (480 milliliters) heavy cream, chilled
  • 1 teaspoon  vanilla extract
  • 1 ounce  (30 grams) bittersweet chocolate or 2 tablespoons unsweetened cocoa
  • recipe Chocolate Crumb Crust*

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by Sarah Billingsley and Rachel Wharton

I am including this pie for my brother, who requested this dessert for every family event from the time he was tiny until he entered his 20s and lost his taste for sweets (a strange, inexplicable event in our family that I feel validates my childhood taunting that he was adopted). If you feel like a milk chocolate mousse, substitute milk chocolate for the bittersweet. 

Click here to see Pick-Up-and-Go Pies.


In a large, heatproof bowl or the top pan of a double boiler, combine the chocolate, butter, coffee, and rum. Set over (not touching) barely simmering water and stir constantly until melted and smooth. Remove from the heat and let cool for 15 minutes. 

In a stand mixer fitted with the whip attachment, combine 1 ½ cups (360ml) of the cream and the vanilla and whip on medium-high speed until soft peaks form. (Or, use a large bowl and a handheld mixer or a whisk.)

Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream just until combined. It's better to have some streaks of cream in your mousse then to stir the mixture until it loses its airiness. Cover the mousse and refrigerate for at least 2 hours or up to 3 days. 

Line six ½-pint (24-ml) jars with the crumb crust. Whip the remaining ½ cup (120 ml) cream until soft peaks form. Spoon about ½ cup (120 ml) mousse into each crust-lined jar. Top the mousse with a dollop of the whipped cream and grate or shave a little chocolate on top or dust with cocoa powder. 

Serve immediately, or cover and refrigeratre for up to 3 days. These pies can also be frozen for up to 1 month without the cream topping. Bring to room temperature and add the cream topping just before serving.


Calories per serving:

789 calories

Dietary restrictions:

Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 372g 572%
  • Carbs 367g 122%
  • Saturated 212g 1,060%
  • Fiber 27g 107%
  • Trans 2g
  • Sugars 263g
  • Monounsaturated 126g
  • Polyunsaturated 15g
  • Protein 37g 74%
  • Cholesterol 770mg 257%
  • Sodium 1,145mg 48%
  • Calcium 501mg 50%
  • Magnesium 534mg 133%
  • Potassium 2,101mg 60%
  • Iron 20mg 109%
  • Zinc 11mg 73%
  • Phosphorus 1,017mg 145%
  • Vitamin A 2,333µg 259%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 1mg 62%
  • Riboflavin (B2) 1mg 84%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 201µg 50%
  • Vitamin B12 1µg 16%
  • Vitamin D 4µg 1%
  • Vitamin E 11mg 53%
  • Vitamin K 73µg 91%
See detailed nutritional info Have a question about nutritional data? Let us know.
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