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Frozen Chocolate Mousse Pie Recipe

Frozen Chocolate Mousse Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 11-20 of 58

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  • on July 12, 2011

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    This pie was AWESOME. I poured it into 2 pie shells, and there was plenty to make 2 pies.

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  • on July 05, 2011

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    Very Chocolaty!!!!!! That is the one bad thing about it and I guess if you are a chocolate lover you won't think it is so bad. Very easy and not too many ingredients. I will make this again but maybe in little bite size servings instead of a large pie.

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  • on June 20, 2011

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    This recipe was a huge success for me on Father's Day. My dad said it was "the best pie he's ever had."

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  • on May 17, 2011

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    This was a tasty pie, basic with simple instructions. I cooled the pie filling until it was chilled completely and then added whipped cream on top before adding some chocolate shavings before freezing.
    This recipe also tastes delicious with a white chocolate mousse with fruit liqueurs. I made a white chocolate/ blueberry liqueur mousse pie and before serving decorated with drunk blueberries (blueberries marinated in the blueberry liqueur. Simply replace the white chocolate with semi-sweet chocolate. I also recommend that if you choose to make the white mousse to choose a tart fruit, or it may become overly sweet.

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  • on April 19, 2011

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    I'm giving this 3 stars and I think that is pretty generous. I was SOOOO looking forward to making this for months. I finally decided to and the first thing was the chocolate seeemed to thick with only 3 tbspns of cream so I added a little more. I think the ratio of heavy cream to chocolate is wrong. There should have been way more chocolate as the pie didn't seem anywhere near as chocolaty as it should have. And despite me letting the crust and the chocolate cool quite awhile, it seemed to clump a bit when I folded in the cream. I love most of Paula's recipe - just not the looks of this one. I will try it tonight and check back in.

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  • on February 21, 2011

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    Absolutely love this recipe! We didn't have any chocolate liqueur, so we substituted coffee from that morning. We also used a graham cracker crust. Yummy!!!!!!! Definitely on my "we will make this again" list!

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  • on February 19, 2011

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    Love this recipe! I didn't have chocolate liqueur, so I used orange. I betchya any other,liqueur, e.g. raspberry liqueur would be delish too! I also made a crust out of chocolate wafers and melted butter, baked 10 minutes and cooled, then added and froze the filling. OMG! Fabuloso!

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  • on February 10, 2011

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    I love this recipe. The pie was very tasteful! I brought a Keebler graham cracker crust. I was nervous after making the filling, I thought it was too thin (runny BUT that was the way it was suppose to be. It frozen perfectly. I tried to sneak a slice after 3 hours and it was not ready, so I froze it overnight. I did not use liquer (I have no clue what it is and where to buy it. PERFECT RECIPE FOR CHOCOLATE LOVERS.

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  • on August 27, 2010

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    Paula this was a great crowd pleaser, people have to read a little closer you have to let choc. sauce cool first.

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  • on July 20, 2010

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    I have to say the first time I made this it came out great but the 2nd and 3rd times the melting of the chocolate and adding it to the cream didn't work out as well so now I have made this recipe even easier. First of all I use the ready made graham cracker crust and instead of 3 cups of powdered sugar I use 1 and 1/2 cups and for the chocolate I use the Ghirardelli powdered chocolate. Just add one cup of the powdered chocolate instead of the melted chocolate chips. Then there will be no worries about getting a giant chocolate milk shake :O. But I do also add the vanilla and the chocolate liquor in the whipping cream. Then I just add the chips to the top. There you go even easier than the original and people just love it. Good luck guys, no more worries about getting soggy whip cream. Enjoy.

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