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If you love chocolate as much as I do, then you will appreciate this chocolate mousse pie. I have been making this pie for so long that I know it like the back of my hand! The chocolate mousse came from a Hershey’s cookbook that my best friend got for me for my birthday one year. It quickly became a favorite dessert.

I will even use the chocolate mousse for cake fillings! It would go great with my vanilla cake recipe.

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How to Make the Graham Cracker Crust

First, you need to make the crust for your pie. Mix together the graham cracker crumbs, melted butter, and flour. Pour this into your pie pan and press it down on the bottom and up the sides to create your pie crust.

Bake the crust at 350 degrees F for 10 minutes, then let it cool completely before adding the chocolate mousse.

How to Make the Chocolate Mousse

First you will need to bloom the gelatin. Gelatin must be soft to work with it, and that’s what blooming does. It softens the gelatin. You will sprinkle your gelatin into the cold water and mix it in. Let it sit while you work on the rest of the ingredients for the mousse. You want the gelatin to sit in the water, or bloom, for at least 5 minutes.

Now that the gelatin is set aside and blooming, put the sugar and cocoa powder into a bowl and mix together. Add the heavy cream and vanilla, then whip it to a stiff peak. I highly recommend using a stand mixer or hand mixer for this. Mixing it with a whisk by hand will take a long time and will hurt your arm a little!

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Take your bloomed gelatin and put it in the microwave for 10 seconds to melt it. Slowly add that to the mousse mixture and whip it until it is combined. The mousse should still be a stiff peak.

Pour the mousse into your pie crust and refrigerate it for at least 4 hours, but I prefer to let it sit overnight.

Cut it up and serve it with whipped cream and chocolate shavings if you’d like!

Enjoy!

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