Best No Bake Chocolate Mousse Pie Recipes

NO BAKE CHOCOLATE MOUSSE PIE

Steps:

• For the crust:
• In a medium bowl, stir together the cookie crumbs and butter until moistened. Press the mixture evenly into a 9 inch deep dish pie plate being sure to coat the bottom and the sides. Refrigerate for 30 minutes.
• Spread the melted chocolate evenly over the bottom of the crust and refrigerate until firm, approximately 5-10 minutes.
• For the chocolate mousse filling:
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap.
• Allow the chocolate to melt slowly, about 9 to 10 minutes.
• Remove from the heat and stir until smooth keep at room temperature until needed.
• Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
• Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
• Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
• Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream.
• Fold all together gently but thoroughly.
• Pour the chocolate mousse filling into the pie crust and spread evenly. Return the pie to the refrigerator and chill for 1 hour or overnight.
• For the whipped topping:
• In a medium bowl, beat the confectioners' sugar and cream together with an electric mixer until stiff peaks form.
• Spread the whipped cream over the top of the pie.
• Garnish with chocolate shavings, if desired.
• Chill for 30 minutes or overnight.
• Slice with a sharp knife warmed in hot water to make slicing easier.

NO-BAKE CHOCOLATE MOUSSE PIE

Steps:

• Beat cream cheese, sugar and cocoa in a large mixing bowl.
• Beat in the milk and vanilla until smooth.
• Fold in whipped topping.
• Pour evenly into crust.
• Cover and freeze for 20 minutes.
• Top with additional whipped topping and sprinkle cocoa on top if desired.
• Store leftovers in refrigerator.