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Chocolate Mousse pie slice with chocolate curls

Black Bottom Chocolate Mousse Pie

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This dreamy Black Bottom Chocolate Mousse Pie has a pastry crust, layers of chocolate ganache, mousse, whipped cream and chocolate curls. My family said I hit a home run with this decadent Chocolate Pie Recipe! And I agree.

Chocolate Mousse pie slice with chocolate curls

Black Bottom Chocolate Mousse Pie

A chocolate pie is a given at our house for the holidays. Typically it’s a French silk pie, but I decided to veer slightly off track and fill the pie crust with mousse. But my head was spinning with more ideas. More chocolate. So a layer of ganache was added and this Black Bottom Chocolate Mousse Pie was born.

Uncut Black Bottom Chocolate Mousse Pie in a red pie plate with chocolate curl garnishes

Pasteurized Eggs

You’ve heard me wax poetic about pasteurized eggs. It’s imperative to use these to avoid the salmonella bacteria which is associated with eating raw or under-cooked eggs. I was planning to serve this pie to my 87-year-old mother-in-law and didn’t want to risk making her ill. Thank goodness Davidson’s Safest Choice Pasteurized Eggs are readily available at two of our local markets, Marsh and Fresh Market. I’ve also pasteurized eggs at home by keeping them at 140 degrees for 3 minutes. Do not let the water get hotter than 142 degrees. The goal is for the yolks to heat to 138 degrees to kill any salmonella bacteria, but without cooking the egg.

For best results, separate the eggs while they are cold, but let the egg whites come to room temperature before whipping. I find pasteurized eggs take much longer to come to firm peaks, so be patient. As long as your bowl and whisks are scrupulously clean and no yolk has contaminated your whites, you’ll be fine. Grease is the enemy of well-whipped egg whites, so take care when prepping for this step.

Overhead view of Black Bottom Chocolate Mousse Pie on a red and white cloth

How to Make Chocolate Curls to Garnish This Chocolate Mousse Pie

Chocolate shavings or just a light dusting of cocoa powder would be terrific finishing garnishes for this chocolate mousse pie, but if you want a show stopper for the holidays, try making some chocolate curls. I found this technique on the Pioneer Woman’s blog, and though I don’t get perfect curls 100% of the time, I think a mix of curls and partial curls creates an exquisite presentation.

  • Basically, just melt 3 ounces of semi-sweet chocolate with one tablespoon of shortening.
  • Spread it out thinly on the back of a smooth sheet pan and tuck it in the freezer for about 3 minutes before using a bench scraper or metal spatula to scrape off curls.
  • If the chocolate is too soft, pop it back in the freezer; if it’s too hard, let is warm up for a minute or so at room temperature.
  • Check out Ree’s post for step by step photos. I’ve also discussed the method on my post for Fluffy Chocolate Dessert. With or without chocolate curls, this Black Bottom Chocolate Mousse Pie is a dessert that will dazzle whoever is lucky enough to get a slice!

More Chocolate Desserts You’ll Love:

Black Bottom Chocolate Mousse Pie | #SafeNog

Black Bottom Chocolate Mousse Pie

A decadent chocolate pie worthy of any celebration!

Prep Time 1 hour
Total Time 1 hour
Yield 8 servings


  • 1 9-inch pie crust, baked and cooled

For Ganache:

  • 1/2 cup whipping cream
  • 1 tablespoon butter
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla

For Mousse:

  • 5 ounces semisweet chocolate, chopped
  • 1 cup heavy cream, divided
  • 1 tablespoon Kahlua
  • 3 egg whites, at room temperature, I used Safest Choice Pasteurized Eggs (make sure there are no traces of yolk)
  • 3 tablespoons sugar

For Topping:

  • 1 cup heavy cream
  • 1/4 c powdered sugar
  • 1 teaspoon vanilla

For Chocolate Curls:

  • 3 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening


  1. To make ganache, heat ½ cup whipping cream and butter in the microwave in a medium sized, heat safe bowl till hot (but not boiling). Add chopped chocolate and let rest till melted. Stir to combine, then add vanilla and stir again. Scrape out into prepared pie crust. Place in refrigerator while you make the mousse.
  2. For the mousse, place the chopped chocolate and ¼ cup of the heavy cream into a large, heat safe bowl and gently heat in microwave till chocolate is very soft. Stir with rubber spatula till smooth. Mix in Kahlua and set aside.
  3. Place egg whites into the bowl of a stand mixture, and, using the whisk attachment, beat on high till stiff peaks form. If using pasteurized eggs, this could take more than 5 minutes, so be patient. If your whites have any trace of yolk or your bowl has any trace of oil, they won't whip properly. Transfer whipped egg whites to another bowl if you need to use your mixer to whip the cream.
  4. Add the remaining ¾ cup cream and sugar to the mixing bowl and whip just till stiff peaks form.
  5. With a rubber spatula, fold half the whipped cream into the chocolate, then gently add the rest. Fold in the egg whites, till just incorporated, but do not overmix.
  6. Spoon the mousse over the ganache layer, smooth top and refrigerate at least 2 hours.
  7. Before serving, make chocolate curls if desired (see link in post for instructions). Make topping by whipping 1 cup cream with powdered sugar and vanilla to stiff peaks. Pile on top of mousse and garnish with chocolate curls, chocolate shavings or a dusting of cocoa powder.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 639Total Fat: 49gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 112mgSodium: 156mgCarbohydrates: 49gFiber: 3gSugar: 35gProtein: 7g


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34 comments on “Black Bottom Chocolate Mousse Pie”

  1. wow Liz, another beautiful sweet creation from the baking queen! Those chocolate curls are so perfectly done.
    Have a great weekend!

  2. Ganache plus chocolate mousse?! Oh yes please, love this pie!

  3. This looks yummy and what a great trick for those gorgeous curls! I’m in love with them!

  4. Your pie is beautiful Liz! This would really be something different for us are the ganache and mousse recipes on the blog? Thanks:@)

  5. You stated it correctly… Creamy and Dreamy!! What a luscious pie. 🙂

  6. This pie looks delicious and so pretty with all those chocolate curls!

  7. Your pie is beautiful and I love the chocolate curls on top. I, too, love the peace of mind I have when using Davidson’s Safest Choice Pasteurized Eggs.

    Thanks for all the great tips!

  8. I love this! And isn’t it always fabulous when everyone in the family gives you a high-five for something you make! I must learn how to make chocolate curls that look like yours xx

  9. That pie looks so good!
    We don’t have these eggs in my area and i that’s why I’m trying to avoid recipes with uncooked eggs.
    Thanks for the lovely tasty pie!

  10. What gorgeous things you are making this season!! Have a great rest of the weekend, Liz. 🙂

  11. What a beautiful pie. Really gorgeous and delicious. Have a good week ahead, Liz! 🙂

  12. Such a pretty pie, and I’m certain it tastes divine. Pretty sure your mother-in-law loves it. 🙂

  13. Oh, so professional pie, Liz! Inspiration hit a home run indeed with the extra inning of ganache…Tee hee. Your chocolate curls – speak of inspiration – make me want to practice Pioneer Woman’s technique soon!

  14. This pie looks beautiful and sounds sooo divine! I mean, can I have a slice right now?!

  15. Lizzy,
    This pie looks amazing. I don’t usually have Kahlua in the house so can you suggest a different liquor? This would be perfect for any holiday.

  16. I could not resist such a beautiful pie! Have a wonderful Christmas and a Happy New Year, my friend. God bless you and your family.

  17. Wow layers of chocolate mousse, this pie looks incredible!
    This would make an awesome dessert!

    Choc Chip Uru

  18. this pie is sooo stunning! Those chocolate curls turned out great and just…..mmmm. ganache….mousse…so much chocolatey goodness

  19. Those chocolate curls, oh my!! You deserve every rave review you get for this one Liz it’s a beauty. This dessert is one to savor s-l-o-w-l-y!!!!

  20. In my house, those perfect chocolate curls of yours would be stolen long before you had a chance to serve this pie. 🙂

  21. What a fantastic idea to have a layer of thick, rich ganache under the light, airy chocolate mousse. This pie looks absolutely divine. Thanks for sharing. Sammie.

  22. This looks soo good. I have to say you in the U.S. are brilliant at pie making. This has to be made it just looks so good. Great recipe, love the idea of pasteurised eggs.

  23. who could resist this yummy pie!

  24. So yummy! I love these kind of desserts – so easy yet super delicious and beautiful.

  25. I could easily eat the whole thing at once it’s THAT GOOD!

  26. This looks dangerously good!

  27. So much chocolate I am in love – this pie is crazy good!

  28. My mouth is watering just reading this!

  29. My husband is usually all about French Silk Pie, but he has decided that this is his new favorite! So rich and chocolaty!

  30. This was almost too pretty to eat!! But we did and loved it!

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