Gluten-Free Chocolate Magic Mousse Pie

Rich, creamy, chocolatey, and surprisingly simple to make, this gluten-free chocolate mousse pie is one of those desserts that looks impressive without requiring a lot of work.

I make mine with a ready-made Mi-Del gluten-free graham cracker crust, which makes this even easier. You can use either the traditional gluten-free graham crust or the chocolate graham crust depending on just how chocolatey you want to go.

And because apparently the original amount of cocoa wasn't quite enough for me, I usually add a couple of extra tablespoons of cocoa too. 😄

If you're a serious chocolate person, I highly recommend it.

Why You'll Love This Gluten-Free Chocolate Mousse Pie

• Rich, fluffy chocolate mousse filling

• No complicated homemade pie crust required

• Easy gluten-free shortcut with a ready-made crust

• Can be made with regular or chocolate graham crust

• Great make-ahead dessert

• Perfect for holidays, parties, or potlucks

• Extra cocoa makes it even more chocolatey

Ingredients

• 1 envelope unflavored gelatin

• 2 tablespoons cold water

• 1/4 cup boiling water

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• Optional: 2 additional tablespoons cocoa powder for an extra-rich chocolate flavor

• 2 cups (1 pint) cold heavy whipping cream

• 2 teaspoons Spice Islands Vanilla Extract

• 1 Mi-Del Gluten-Free Graham Cracker Crust, original or chocolate

• Gluten-free whipped cream, for garnish

• Gluten-free chocolate chips, mini chocolate pieces, or chocolate shavings, for garnish

Instructions

1. Prepare the gelatin.
   Sprinkle the unflavored gelatin over the cold water in a small bowl.

   Let it stand for about 2 minutes to soften.

2. Dissolve the gelatin.
   Pour in the boiling water and stir until the gelatin is completely dissolved and the mixture looks clear.

   Set aside to cool slightly.

3. Combine the sugar and cocoa.
   In a large mixing bowl, combine the granulated sugar and cocoa powder. (If you are using an electric mixer go slowly at first or you will have a mess!)

   If you're making it the way I usually do, add another couple tablespoons of cocoa here for an even richer chocolate flavor.

4. Add the whipping cream and vanilla.
   Pour in the cold heavy whipping cream and vanilla extract.

5. Whip the chocolate mixture.
   Using an electric mixer, beat on medium speed until the mixture becomes thick and stiff.

   Scrape the bottom and sides of the bowl periodically so everything is evenly incorporated.

6. Add the gelatin.
   Pour the cooled gelatin mixture into the chocolate cream mixture.

   Beat again until everything is thoroughly blended.

7. Fill the crust.
   Spoon the chocolate mousse filling into your Mi-Del Gluten-Free Graham Cracker Crust.

   Smooth the top as desired.

8. Chill.
   Refrigerate the pie for approximately 3 hours, or until the mousse is completely set.

9. Garnish and serve.
   Just before serving, garnish with whipped cream and your favorite gluten-free chocolate pieces or chocolate shavings. (we many times skip any garnish! It's great without it!)

Keep the pie covered and refrigerated.

Carrie's Gluten-Free Engineer Tips

Go Ahead and Add More Cocoa

The original recipe calls for 1/2 cup of cocoa.

I usually add another couple tablespoons.

It gives the filling a deeper chocolate flavor without making the recipe complicated at all.

If you really love chocolate, this is the version I'd make.

Regular Graham or Chocolate Graham Crust?

Both work.

I use the Mi-Del Gluten-Free Graham Cracker Crust, and you can choose either their traditional graham flavor or chocolate.

The traditional crust gives you more contrast between the graham flavor and creamy chocolate filling.

The chocolate crust takes the whole thing firmly into chocolate-on-chocolate territory.

I'm not going to argue with either choice. 😄

Don't Skip the Gelatin

The gelatin is what helps this creamy mousse hold its shape once you slice the pie.

Make sure it dissolves completely in the boiling water before adding it to the filling.

You also want it to cool slightly before pouring it into your whipped cream mixture.

Keep Your Whipping Cream Cold

Cold heavy cream whips better.

Leave it in the refrigerator until you're ready to use it rather than letting it sit out while you're preparing the other ingredients.

Give It the Full Chill Time

Three hours can feel like a long time when there's chocolate pie in the refrigerator, but the mousse needs that time to set.

If you're serving this for a party or holiday, it's actually a great dessert to make earlier in the day or even the night before.

An Easy Gluten-Free Dessert for Parties

This is exactly the kind of recipe I love for entertaining because most of the work happens well before people arrive.

There's no last-minute baking.

There's no trying to frost a cake while everyone's walking through the door.

You make the filling, spoon it into the crust, put it in the refrigerator, and let it do its thing.

When it's time for dessert, add a little whipped cream and chocolate on top and you're done.

And because you're starting with a ready-made gluten-free crust, this is a particularly easy dessert when you're already making several dishes for a holiday or party.

Make It Even More Chocolatey

If you're using the extra cocoa and the chocolate Mi-Del crust, you've basically created the ultimate chocolate version.

For the top, you could add:

• Mini chocolate chips

• Chocolate curls or shavings

• Chopped chocolate

• Cocoa powder

• Whipped cream

• A drizzle of chocolate sauce

Just make sure whatever chocolate garnish you choose is gluten-free.

Storage

Keep the chocolate mousse pie covered in the refrigerator.

Because the filling contains heavy whipping cream, this isn't a dessert you want sitting at room temperature for long periods.

For best texture, serve it chilled.

Can You Make Chocolate Mousse Pie Ahead of Time?

Yes, and I actually think that's one of the best things about this recipe.

The pie needs at least about 3 hours in the refrigerator anyway, so making it ahead is built right into the recipe.

Prepare the pie earlier in the day or the evening before your event, cover it, and keep it refrigerated.

I would wait until closer to serving time to add the whipped cream and decorative chocolate toppings so they look their best.

Tools & Ingredients I Use

A few things that make this recipe especially easy:

• Mi-Del Gluten-Free Graham Cracker Crust

• Spice Islands Vanilla Extract

• Electric hand mixer or stand mixer

• Large mixing bowl

• Rubber spatula

More Gluten-Free Desserts You Might Like

If you're looking for another gluten-free dessert for a birthday, holiday, or party, try my Best Gluten-Free Vanilla Cake. It's soft, fluffy, and one of those recipes even the gluten-eating people ask for.

You can also browse all of my gluten-free recipes at The Gluten Free Engineer.

Recipe Summary

Chill Time: About 3 hours
Yield: 6–8 servings
Course: Dessert
Cuisine: American
Diet: Gluten-Free

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