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side view of a piece of chocolate mousse pie in a graham cracker crust.
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Chocolate Mousse Pie (No-Bake)

This No-Bake Chocolate Mousse Pie is rich, creamy, and loaded with chocolate flavor. It features a layer of silky ganache, airy 3-ingredient chocolate mousse, and fluffy chocolate whipped cream in a crunchy graham cracker crust. An easy, make-ahead dessert that’s perfect for holidays, dinner parties, or chocolate lovers any time of year.
Prep Time20 minutes
Chill Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 514kcal
Author: Cara Lanz

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.

Nutrition

Calories: 514kcal | Carbohydrates: 36g | Protein: 3g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 160mg | Potassium: 188mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 1mg