No-Bake Chocolate Mousse Pie with creamy chocolate ganache, rich dark chocolate mousse, and fluffy chocolate whipped cream in a crunchy graham cracker crust is a luscious layered chocolate dessert with just 6 simple ingredients. It's a cool, creamy, delicious pie you can also enjoy frozen for a summery ice cream dessert any time of year.
If you're into easy, no-bake mousse recipes, don’t miss my Peanut Butter Mousse and 3-Ingredient Chocolate Mousse.
❤️You're Going to Love This
- Three layers of rich chocolate, a chocolate lover's dream!
- Cool, creamy, no bake pie in a pre-made pie crust, perfect for hot summer days (it's even great frozen!)
- An easy, crowd-pleasing pie made with 6 simple, everyday ingredients.
- A decadent chocolate pie for Valentine’s Day, Christmas, or any special occasion.
This No-Bake Chocolate Mousse Pie recipe is pure decadence. It starts with a silky ganache, followed by a rich and airy chocolate mousse, and finishes with fluffy chocolate whipped cream and shaved chocolate. It's a smooth, creamy, and incredibly easy chocolate pie recipe loaded with chocolate flavor. And it's completely no-bake -- you can even enjoy it frozen like a chocolate ice cream cake! (So, no, hiding it in the freezer doesn't work!)
For more delicious no-bake pies, head over to my other blog, Midwestern HomeLife, and check out my Chocolate Pudding Pie with Graham Cracker Crust and Strawberry Jello Pie recipes.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Heavy cream. Get a quart of heavy cream. It's in all 3 of the layers, so you'll need quite a bit.
- Chocolate chips. Use good-quality chocolate chips like Ghirardelli or Guittard for smooth melting. I use dark chocolate chips, but you can use milk or semisweet chocolate chips, or chopped up chocolate bars.
- Graham cracker crust. A store-bought graham cracker crust is a great time saver. Or try my no-bake Homemade Graham Cracker Crust. For extra crunch and sturdiness, bake the graham cracker crust, then let it cool before filling with ganache.
- Cocoa powder. I use Ghiaradelli natural unsweetened cocoa powder, but Dutch-processed cocoa powder, like Hershey's dark cocoa powder, will also work. Dark cocoa powder is a bit more bitter, so you may need to adjust the sweetness.
- Granulated sugar. I like using granulated sugar in small batches of whipped cream. Lately, I've been noticing that the cornstarch in powdered sugar can make whipped cream feel chalky. The granulated sugar dissolves completely, making it smooth and silky. If you prefer to use powdered sugar, you may need a little more; you can easily adjust the sweetness to taste while you're making it.
🥧Substitutions or Variations
- Swap out the graham cracker crust for a store-bought or homemade Oreo Cookie Crust, Shortbread Cookie Crust, or Mini Tart Crusts. Or check out this Taste of Home collection for crumb crust recipes like pretzel, gingersnap, ice cream cone, and more!
- of crumb crust recipes for
- For vanilla whipped cream, leave out the cocoa powder. You won't need as much sugar to balance the bitterness of the cocoa, so you can reduce it to 2-3 tablespoons.
- Try my Orange Whipped Cream recipe instead of the chocolate whipped cream!
- If you're in a hurry, skip the homemade whipped cream and top the choolate mousse pie with whipped topping like Cool Whip or Truwhip, a "healtier" whipped topping.
🥣How to Make No-Bake Chocolate Mousse Pie
This is just a quick look at the steps! Full details and measurements are in the recipe card below.
Step 1. Start the chocolate mousse. Melt the chocolate and cream in the microwave. Set aside to chill until cooled to room temperature.
Step 2: Make the ganache. Melt chocolate and cream until smooth. Spread into the crust and chill.
Step 3: Finish the mousse. Whip cream, vanilla, and salt to medium peaks. Pour chocolate mixture into the whipped cream and whip to stiff peaks. Spread mousse on top of the ganache. Chill until firm.
Step 4: Before serving, whip cream, cocoa powder, sugar, and vanilla to medium peaks. Spoon or pipe on top of the mousse. Top with chocolate shavings, if desired.
👉Top Tip: Pick up a quart of heavy cream at the grocery store. You'll use almost all of it between the three layers.
☑️Tips
- When whipping the cream for the mousse and whipped cream, use a very large mixing bowl and start on low speed, increasing to medium-high as the cream thickens to prevent it from spattering all over your counter.
- Be careful not to overwhip the cream, or the mousse will be dry and crumbly.
- This pie is perfect to make a day in advance—just wait to top with whipped cream until a few hours before serving.
🎁Storage
Cover the pie loosely with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for 3 to 4 days. The chocolate whipped cream will soften overnight, so it is best to add it shortly before serving.
🧊Freezing Instructions
For best results, freeze the pie until it is firm, then wrap it tightly in plastic wrap and a layer of foil, or place it in a freezer-safe container. This is the best way to protect the delicate mousse layer.
To thaw, remove the plastic wrap while the pie is still frozen to avoid disturbing the mousse. Loosely cover and thaw in the refrigerator overnight -- or enjoy it slightly frozen. Add the chocolate whipped cream topping just before serving for the best texture.
❓FAQs
I haven't tested making the chocolate mousse with Cool Whip (let me know if you have!). You can definitely substitute the chocolate whipped cream topping with store-bought whipped topping.
Yes, you can do either one. Chill your fully assembled chocolate cream pie at least 2 hours to allow the chocolate ganache and chocolate mousse filling to firm up. Store it in the refrigerator or freezer and enjoy it chilled or slightly thawed for a chocolate ice cream dessert.
Yes. The ganache and mousse will be sweeter than if you use dark chocolate, but since no sugar is added to either one, you can use milk chocolate or semi-sweet chocolate without it being too sweet. For the best texture and flavor, use high-quality chocolate, like Ghirardelli or Guittard.
This chocolate mousse dessert can be stored in the fridge for up to 4 days. You may notice the graham cracker crust begin to soften a bit after a few days. Cover tightly with plastic wrap or store in an airtight container.
🎆More Easy Dessert Recipes
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📖 Recipe
Chocolate Mousse Pie (No-Bake)
Ingredients
Chocolate Mousse
- 2 cups heavy cream, divided
- 1 cup chocolate chips
- 1 9-inch graham cracker crust
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Chocolate Ganache Layer
- ⅓ cup heavy cream
- ½ cup chocolate chips
Chocolate Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons unsweetened natural cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For topping, shaved chocolate, optional
Instructions
Start the Chocolate Mousse
- Warm ½ cup of heavy cream and 1 cup of chocolate chips in the microwave in 15-second increments, stirring in between, until melted and warm, about 45 seconds. It should not be boiling. Place in refrigerator to cool to room temperature, about 30 min, stir occasionally.
Make the Chocolate Ganache
- Warm ⅓ cup heavy cream and ½ cup chocolate chips in 15-second increments, stirring in between, until melted. Pour into the crust and spread in an even layer. Chill in the refrigerator or freezer.
Finish the Chocolate Mousse
- Whip remaining 1 ½ cups cold heavy cream, vanilla, and salt to medium peaks (peaks hold their shape, but tips curl down). Add the cooled melted chocolate and whip to stiff peaks (peaks hold their shape).
- Spoon the mousse into the crust on top of the chocolate ganache and spread it into an even layer. Chill for about 2 hours until firm.
Make the Chocolate Whipped Cream
- Before serving, whip the heavy cream, cocoa powder, sugar, and vanilla in a large bowl until it reaches medium peaks. Spoon or pipe the whipped cream on top of the mousse pie. If desired, top with shaved chocolate or mini chocolate chips.
Notes
- You'll use almost an entire quart of heavy cream between the three layers.
- When whipping the cream, use cold cream and a very large mixing bowl. Start on low speed, increasing to medium-high as the cream thickens to prevent it from spattering all over your counter.
- Be careful not to overwhip the cream, or the mousse will be dry and crumbly.
- Chocolate mousse pie is delicious served frozen and slightly thawed—like a rich, creamy chocolate ice cream cake.
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