Chocolate Mousse Pie

This chocolate mousse pie recipe feels special enough for a dinner party, and no one needs to know how simple it is to make. The two-ingredient chocolate cookie crust comes together in the food processor, and you’ll use the same device to jump-start the filling. If an Oreo cookie crust isn’t your thing, swap in a graham cracker crust and marshmallow whipped cream for a chocolate pie with s’mores vibes.

It pays to splurge for quality semisweet chocolate bars for the rich, chocolaty pie filling. Bittersweet chocolate or milk chocolate will skew the taste and texture of the chocolate mousse filling, as will chocolate chips, which often contain emulsifiers or additives. Note that the assembled chocolate mousse pie needs to be refrigerated for at least 6 hours (ideal if you want to get ahead on tonight’s final course). An electric mixer makes quick work of beating heavy whipping cream in two rounds, first to fold into the melted chocolate and again to make the pretty garnish—we suggest tiny dollops along the perimeter, but a fluffy pile of whipped cream right in the center is a worthy alternative. Sprinkle with dark chocolate shavings for texture and to amplify the chocolate flavor, or dust with powdered sugar for a snowy effect.