Easy Chocolate Mousse Pie
Updated Nov 02, 2025, Published Oct 22, 2023
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The Perfect Make-Ahead Dessert for Entertaining
When it comes to entertaining, few desserts deliver that wow factor without demanding hours in the kitchen. Enter this Easy Chocolate Mousse Pie—a rich, creamy, layered treat that looks elegant, tastes indulgent, and can be made entirely ahead of time. It’s the kind of dessert that makes you look like a pastry pro, even though it’s surprisingly simple to prepare.
Table of Contents
Layers of Chocolate Heaven
This pie is all about smooth, velvety layers. A crisp, chocolatey crust made from gluten-free Oreo-style cookies forms the base, giving the perfect crunch to contrast with the airy mousse layers above. The filling is divided into two dreamy parts—one milk chocolate mousse and one white chocolate mousse—each light, fluffy, and perfectly balanced in sweetness.
The result is a visually stunning dessert with alternating layers of chocolate that not only look beautiful but also melt in your mouth. A few decorative swirls on top from the leftover melted chocolate make it party-ready with minimal effort.
A Stress-Free Dessert for the Holidays (or Anytime!)
This pie is a host’s dream because it’s entirely make-ahead friendly. In fact, it tastes even better after chilling for several hours—or overnight—allowing the flavors to meld and the mousse to firm up just right. You can even make it up to two days in advance, leaving you free to focus on cooking the main meal or simply enjoying your guests.
And because there’s no baking required, it’s a fuss-free option that keeps the oven free for other dishes—especially handy around Thanksgiving, Christmas, or any big dinner party.
Why You’ll Love This Recipe
- Completely gluten-free and effortlessly elegant.
- No-bake—just mix, layer, and chill.
- Make-ahead friendly, ideal for entertaining.
- Beautiful presentation, perfect for the holiday dessert table.
Tips for Easy Entertaining
- Use a tart pan with a removable bottom for clean, professional-looking slices.
- Prepare it the day before your event and keep it covered in the fridge.
- Serve chilled with a dollop of whipped cream or a sprinkle of shaved dark chocolate for extra flair.
With its creamy texture, chocolatey layers, and make-ahead convenience, this Easy Chocolate Mousse Pie is the kind of dessert that guarantees a sweet ending to any gathering. Whether it’s a festive dinner party or a cozy family celebration, this pie is proof that entertaining can be easy—and absolutely delicious.
For more simple gluten-free recipes, check out our No-Bake Crunchy Peanut Butter Cups, No-Bake Candy Bar Cheesecake, and No-Bake Strawberry Icebox Cake.
For more simple, gluten-free desserts, check out our No-Bake Candy Bar Cheesecake, No-bake Crunch Peanut Butter Cups
Easy Chocolate Mousse Pie
Ingredients
Crust
- 12 ounces (350 g) gluten-free Oreo-style cookies
- 2 tablespoons (25 g) salted butter, very soft, plus more for greasing the pan
- 1¾ ounces (50 g) dark chocolate, melted in a double boiler
- Ingredients for the milk chocolate layer
- 2½ ounces (70 g) milk chocolate
- ¾ cup (180 ml) heavy cream, very cold
- 1 teaspoon powdered gelatin
- 3½ ounces (100 g) cream cheese, preferably Philadelphia type
- Ingredients for the white chocolate layer
- 2½ ounces (70 g) white chocolate
- ¾ cup (180 ml) heavy cream, very cold
- 1 teaspoon powdered gelatin
- 3½ ounces (100 g) cream cheese, preferably Philadelphia type
Instructions
- Prepare a 10-inch diameter round tart pan, preferably with a removable bottom, and lightly grease with butter.
- Finely grind the gluten-free Oreo-style cookies in a food processor until no lumps remain. Add the soft butter to the crushed cookies and the melted, cooled dark chocolate. Mix thoroughly until all ingredients are well combined. Press the mixture firmly into the prepared tart pan, evenly covering the bottom and sides. Place in the refrigerator to set.
- For the milk chocolate layer, melt the milk chocolate in a double boiler. Remove from heat. Remove 1-2 tablespoons melted chocolate for decoration. To the remaining melted chocolate, add a tablespoon of heavy cream and 1 teaspoon powdered gelatin. Mix thoroughly until all ingredients are well incorporated. Allow the mixture to cool, stirring occasionally to prevent it from setting. Add the cold cream cheese to the cooled chocolate mixture and blend until you achieve a fluffy and smooth consistency.
- In a large, very cold metal bowl, whip ¾ cup (minus 1-2 tablespoons) cold heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the chocolate mixture using a large spoon or spatula. Spread the chocolate mousse evenly over the chilled crust in the tart pan. Return to the refrigerator.
- For the white chocolate layer, repeat the same process as the milk chocolate layer, also reserving 1-2 tablespoons melted chocolate for decoration.
- Carefully spread the white chocolate mousse over the milk chocolate layer in the tart pan. Using the reserved milk and white melted chocolates, create small dots on the top layer and then create decorative patterns by dragging a toothpick or a small fork through the chocolate.
- Cover the pie and refrigerate for at least 5 hours, or until the mousse is set. This pie can be prepared up to 2 days in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
