Sugar Wafer Chocolate Mousse Pie

Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

This No Bake Sugar Wafer Chocolate Mousse Pie is a creamy dreamy dessert that is light, yet rich with a perfectly sweet crust!

So you might be looking for a dessert that’s rad and fantastic and perfect and delicious and gorgeous and special this season.

Well friends. Here we are and here you go. I have the pie for you.

This pie is not only a no-bake pie, but it’s both light and rich at the same time. It’s pretty spectacular. Plus the crust is made front those delicious sugar wafer cookies…you know..the ones you ate as a kid that are thin and crispy and filled with delicious cream…I don’t know what has taken me so long to make a crust with sugar wafers…it seem so obvious!

NO BAKE! Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

I had a helper in the kitchen. Also, he wants me to explain his pj’s. They are a gift from our Elf Jingle. In my house, if you don’t believe, you don’t receive 🙂

Anyhow, we had a lesson in safe chopping and he got to work on the chocolate…


The filling is a super easy Chocolate Mousse. It’s a chocolate ganache mixed with whipped cream. Here we are stirring the chocolate with the heavy cream…


Stir it until the chocolate is melted and smooth and then let it chill.


While the ganache is chilling make your crust.


Pulse up the chocolate wafers until they are coarse crumb…


Mix them with some melted butter and press into a springform pan!


Next whip up some heavy cream until stiff peaks form and fold it into the chilled ganache.


Spread that over the crust…


And top with a little more whipped cream! I dusted cocoa powder on top just to be fancy.

No Bake Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

Dig in! This one is light and creamy, but chocolatey and delicious!

4.3 from 3 reviews
Sugar Wafer Chocolate Mousse Pie
  • 1½ cups chopped semi sweet chocolate
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don't bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it's completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it's cooled. DOn't forget about it, because you don't want it to get solid. Just cool, but still "stirrable".
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
  1. Grease a 9" springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
store airtight and chilled for up to 3 days
Recipe lightly adapted from Fine Cooking


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21 Comments on "Sugar Wafer Chocolate Mousse Pie"


Sort by:   newest | oldest | most voted
Angelyn @ Everyday Desserts
December 15, 2014 5:55 pm

this looks insanely delicious! I’ve gotta make this one! yum!!

Emily @ Life on Food
December 15, 2014 6:47 pm

Chocolate chocolate and more chocolate. This dessert is perfect for me!

December 15, 2014 10:05 pm

what % of fat does heavy whipped cream have? I’m french and it’s kinda tricky to tell which one i need here 🙂

Jessica @ Sweet Menu
December 15, 2014 10:39 pm

Oh that chocolate mousse! It’s got me going round!

Glory/ Glorious Treats
December 16, 2014 2:45 am

Oh my goodness!! Totally gorgeous and I know it would be perfect for a chocolate lover like me!

Darla | Bakingdom
December 16, 2014 3:52 am

I am obsessed with sugar wafer cookies, and I don’t care who knows it. I love eider of using them in the crust! Beautiful pie, and so easy!

Darla | Bakingdom
December 16, 2014 4:01 am

*the idea

Katrina @ Warm Vanilla Sugar
December 16, 2014 7:36 am

Oh man, those wafers!! DYING for this pie!

Laura @ Laura
December 16, 2014 7:47 am

What a great crust idea!

December 16, 2014 2:21 pm

Another one I just might have to try….And we have the EXACT same ruling in our house…you must believe to receive 😉 My middle child – a boy – started thinking he was too cool for Santa until I told him this. Haha!!

December 16, 2014 5:15 pm

This looks so amazing! Love the idea of the wafer crust

December 16, 2014 5:24 pm

Oh my word! I love everything about this!!!

Sarah @ Bonjour Sucre
December 16, 2014 11:56 pm

Yum! That looks amazing – perfect for Christmas dessert. That crust especially looks delicious. Thanks for sharing the recipe.

Herbal biscuits
December 17, 2014 7:16 am

Thanks to you im going to enjoy a new way of Chocolate Mousse Pie, thanks for sharing the recipe.

Jenny Flake
December 17, 2014 8:21 am

Oooooo, this pie is calling my name!!!

December 21, 2014 1:31 pm

Thank you for the amazing recipe! I’m a little “challenged” in the kitchen but this pie turned out perfectly! I made one for last night’s Christmas party and every last crumb was gone 5 minutes after I pulled it out of the fridge. I’m clearly going to have to make another 🙂

January 21, 2015 6:35 am

OMG This recipe is awesome!!!
I use dark chocolate 52% and in my opinion that’s so much better then semi sweet.
For the dutch users, use at least 100 gram of butter because otherwise the crust will fall apart completely.

Thanks for this recipe.

Sweet greating

March 15, 2015 3:27 am

In the instructions it states when chocolate is cooled remove from oven ??? Im very confused i did not see anywhere in the instructions to put anything in a oven ??

Beth L.
Beth L.
April 30, 2015 3:21 pm

I made this and it was awesome. I want to send this recipe to my mom.
She does not have a springform pan. She’s 76 and not looking to acquire more kitchen gadgets. Has anyone tried this in another pan? If yes, what size? Did it work?