This No Bake Sugar Wafer Chocolate Mousse Pie is a creamy and decadent dessert that’s light yet rich with a perfectly sweet crust! Chocolate pie has never been so impressive!
No Bake Chocolate Mousse Pie Recipe
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!
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…
How to Make The Best Chocolate Pie Ever
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.
Dig in! This one is light and creamy, but chocolatey and delicious!
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Sugar Wafer Chocolate Mousse Pie
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: About 12 slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This No Bake Sugar Wafer Chocolate Mousse Pie is a creamy and decadent dessert that’s light yet rich with a perfectly sweet crust! Chocolate pie has never been so impressive!
Ingredients
Mousse
- 1 1/2 cups chopped semi sweet chocolate
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 1/4 cups heavy cream, divided
Crust
- 32 Chocolate Sugar Wafer Cookies (about 8 oz)
- 2 tablespoons butter, melted
Whipped topped
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- Cocoa powder for dusting
Instructions
Mousse
- Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
- In a small saucepan heat 3/4 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 but not solid, you need to be able to stir it.
- Whip remaining 1 1/2 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.
Crust
- Grease a 9- inch springform pan with butter, set aside.
- 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.
- Cover and chill this until ready to fill.
Assembly
- 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.
Topping
- Whip remaining 1 1/2 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.
Notes
store airtight and chilled for up to 3 days
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 26.1 g
- Sodium: 132.4 mg
- Fat: 26.3 g
- Carbohydrates: 35 g
- Protein: 4.1 g
- Cholesterol: 57.1 mg
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?
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 ??
That was a typo! Sorry about that… should read “remove from refrigerator”. I fixed the recipe!
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
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 🙂
Oooooo, this pie is calling my name!!!
Thanks to you im going to enjoy a new way of Chocolate Mousse Pie, thanks for sharing the recipe.
Yum! That looks amazing – perfect for Christmas dessert. That crust especially looks delicious. Thanks for sharing the recipe.
Oh my word! I love everything about this!!!
This looks so amazing! Love the idea of the wafer crust
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!!