Death by Chocolate Mousse is a deeply indulgent dessert made for true chocolate lovers. It starts with a crisp chocolate cookie crust, filled with a silky, melt-in-your-mouth chocolate mousse, and finished with clouds of lightly sweetened whipped cream. Rich but airy, elegant yet comforting, this dessert delivers intense chocolate flavor without feeling heavy, making it perfect for special occasions or whenever a serious chocolate craving hits.

Why You Will Love This Recipe

You’ll love this recipe because it’s unapologetically chocolate-forward while still being beautifully balanced. The mousse is smooth, creamy, and luxurious thanks to real melted chocolate and whipped cream, not gelatin or shortcuts. The cookie crust adds structure and crunch, while the final whipped topping keeps every bite light. It’s a make-ahead dessert that slices cleanly, looks impressive, and tastes even better after chilling, making it ideal for dinner parties, holidays, or celebrations.

Death by Chocolate Mousse

Death by Chocolate isn’t just a name. It’s a promise of deep, rich chocolate flavor in every layer.

This mousse pie is designed for people who believe dessert should be bold and unapologetic.

The base starts with crushed chocolate sandwich cookies, which create a sturdy, intensely chocolatey crust.

A touch of butter binds the crumbs together, allowing them to bake briefly into a crisp foundation.

Baking the crust for just a few minutes helps it hold its shape while keeping its cookie-like texture.

The mousse filling is where the magic happens. Melted semisweet chocolate combined with warm cream creates a glossy ganache base.

Vanilla enhances the chocolate without distracting from it, while a pinch of salt sharpens and balances the sweetness.

Cooling the chocolate mixture before folding in whipped cream is essential. This step ensures a smooth, airy mousse instead of a dense one.

Whipped cream adds volume and lightness, transforming the rich chocolate into something silky and spoonable.

Folding gently preserves the air, giving the mousse its signature cloud-like texture.

Once poured into the crust, the mousse sets as it chills, becoming sliceable but still luxuriously soft.

The final whipped cream topping adds contrast, both visually and texturally.

Lightly sweetened whipped cream keeps the dessert from becoming overly rich.

Chilling the pie for several hours allows all the layers to fully set and develop flavor.

This is the kind of dessert that feels dramatic, indulgent, and completely worth it.

Servings & Time

• Servings: 10 to 12 slices

• Prep Time: 30 minutes

• Bake Time: 5 minutes

• Chill Time: At least 6 hours

• Total Time: About 7 hours

Ingredients

Chocolate Cookie Crust

• 21 chocolate sandwich cookies, finely crushed

• 1/4 cup unsalted butter, softened

Chocolate Mousse Filling

• 1 cup heavy cream

• 12 ounces semisweet chocolate chips

• 1 teaspoon vanilla extract

• Pinch of salt

Whipped Cream Layers

• 2 cups heavy cream, chilled

• 1/4 cup granulated sugar

• 1 cup heavy cream, chilled

• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 350°F (175°C). Generously grease a 9-inch springform pan with high sides.

2. In a bowl, mix the crushed cookies with softened butter until evenly combined.

3. Press the mixture firmly into the bottom of the prepared pan.

4. Bake the crust for 5 minutes, then remove and allow to cool completely.

5. In the top of a double boiler, combine 1 cup heavy cream, chocolate chips, vanilla, and salt. Heat gently until the chocolate is fully melted and smooth.

6. Remove from heat and transfer the chocolate mixture to a bowl. Let cool to room temperature, stirring occasionally.

7. In a separate bowl, whip 2 cups chilled heavy cream with 1/4 cup sugar until stiff peaks form.

8. Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated.

9. Pour the mousse into the cooled crust and smooth the top.

10. Refrigerate for at least 6 hours, or until fully set.

11. Just before serving, whip the remaining 1 cup heavy cream with 1/4 cup sugar until stiff peaks form.

12. Pipe or spoon the whipped cream onto the top of the pie or onto individual slices before serving.

Tips

• Chocolate Quality: Use good-quality semisweet chocolate for the best flavor.

• Folding Technique: Fold gently to keep the mousse light and airy.

• Make Ahead: This dessert is best made a day in advance.

• Clean Slices: Wipe the knife between cuts for neat slices.

• Storage: Keep refrigerated for up to 3 days.