No Bake Chocolate Mousse Pie

"The secret of success in life is to eat what you like and let the food fight it out inside."- Mark Twain

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  • 2 tbsp unsalted butter, melted; more for the pan

  • 8 oz Chocolate wafer sandwich cookies such as Goya's  Quadritos (or other chocolate wafers)

  • 1 1/2 cups semisweet chocolate, chopped; more for garnish

  • 1 1/2 tsp. pure vanilla extract

  • Pinch of salt

  • 3 3/4 cups heavy cream


  1. Butter a 9-inch spring form pan.

  2. Grind the cookies in a food processor until they resemble wet sand. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.

  3. Combine the chocolate, vanilla and salt in a large bowl. In a small saucepan, bring cup of the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

  4. Beat cups of cream in a medium bowl until stiff. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.

  5. Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.

  6. Just before serving, beat the remaining cups of cream and vanilla in a medium bowl until stiff. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.