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Crustless Chocolate Mousse Pie with Warm Caramel Sauce

Elegant and sinfully rich, this crustless chocolate mousse pie with warm caramel sauce is simply sensational. Your dinner party guests will groan with pleasure.

It’s hard to believe that only 7 ingredients can create such a decadent dessert.  If you want to serve something extra special, this would be a good choice. It’s a chocolate lovers dream.

crustless chocolate mousse pie with warm caramel sauce on plate.

I’ve made this mousse recipe many times and every time it gets inhaled. Actually, deep groans of delight are more like it.

I found the recipe in a magazine many years ago (not sure which one) and googled it recently to learn that it was created by the Inn and Spa at Cedar Falls in Logan Ohio. The chef deserves a lot of credit.

What to expect

Decadent frozen dessert: The chocolate mousse pie (with no crust) is rich and creamy and includes coconut. The coconut adds texture and flavor, but if you’re not a fan, leave it out. The mousse is supposed to be eaten partially frozen.

Easy, but several steps: The mousse and caramel sauce are not hard to make, but I’m not going to lie – there are several steps and lots of dishes to wash. Thank you dear husband, my chief dish washer.

The caramel sauce is to die for. I’ve made it for other desserts like apple cake with caramel sauce or to drizzle over banana bread. You just want to lick the plate.

Serves a crowd: This mousse serves about 15-18 people since it’s almost impossible to eat more than a thin slice at a time because it’s so rich!

Bonus: The dessert is gluten-free and Passover friendly.

Ingredients – tailored to your taste

chocolate chips, cream, coconut, eggs.
cream, sugar, water, vanilla, butter.

Mousse: chocolate chips, coconut, cream, eggs

Caramel Sauce: cream, sugar, water, vanilla, butter

Variations to consider

  • Leave out the coconut if you or your guests don’t like coconut.
  • Instead of warm caramel sauce, you can try a pureed berry sauce.
  • If you like a salted caramel sauce, just add a pinch of sea salt to the sauce or sprinkle on a few bits of flaky salt when serving.

Step by step instructions

melted chocolate mixture in pot.
melt chocolate
cream and coconut added to chocolate mixture in pot.
Add cream and coconut. Cool, then stir in egg yolks.
whipped cream in bowl.
Whip heavy cream.
beaten egg whites in bowl.
Beat egg whites in a separate bowl until stiff.
egg whites then whipped cream folded into chocolate mixture in bowl.
Gently fold in whipped cream, then egg whites
mousse in springform pan.
Pour mousse into a springform pan. Cover and freeze.
bubbly sugar and water turning to caramel in pot.
Gently boil to light caramel colour
caramel sauce in saucepan.
Add cream (it will bubble up), then butter and vanilla.
chocolate coconut mousse pie on platter.
Transfer mousse pie to a platter and defrost for 30 minutes before serving.
crustless chocolate mousse pie with warm caramel sauce on plate.
Drizzle on caramel sauce.

Expert Tips On How To Make Mousse

This article on how to make mousse from Food 52 is a good one. Here’s a summary of the key tips as it relates to this recipe:

  1. Have all your ingredients prepped and ready to go. You will need lots of separate bowls.
  2. Follow the instructions in the order given in the recipe.
  3. Make sure the ‘base” – in this recipe, the chocolate – comes to room temperature before adding other ingredients.
  4. Lightly fold in the ‘aerators’ one at a time – in this recipe, whipped cream and whipped egg whites. Work quickly and lightly. Use a rubber spatula and don’t over mix in order to keep the mousse light. Add the aerators a bit at a time (in 3 parts).
  5. The mousse must be refrigerated to set. For this recipe, the mousse sets in the freezer.

Shortcut

  • Buy a high quality caramel sauce and heat it up. 

Make Ahead 

  • Make the mousse and caramel sauce up to 2 days ahead according to the original chef.
  • Honestly, I’ve kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully and perfectly good.
crustless chocolate mousse pie with warm caramel sauce on plate.

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

crustless chocolate mousse pie with warm caramel sauce on plate.
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5 from 8 votes

Crustless Chocolate Mousse Pie with Warm Caramel Sauce

Elegant and sinfully rich, this crustless chocolate mousse pie with warm caramel sauce is simply sensational. Your dinner party guests will groan with pleasure.
Prep Time30 minutes
Cook Time0 minutes
freezer time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 -18

Equipment

  • Springform pan 9-10 inch (23-35 cm). If you don't have one, use a shallow glass dish.
  • Electric hand mixer or immersion blender to beat whipping cream and egg whites

Ingredients

Mousse

  • 3 cups chocolate chips
  • 2 cups chilled heavy whipping cream (35%), divided
  • 4 large egg yolks
  • 8 large egg whites at room temperature
  • 1 cup sweetened shredded coconut (plus 1/4 cup extra for garnish)

Caramel Sauce

  • 1 1/4 cup white sugar
  • 1/4 cup water
  • 1 cup whipping cream (35%)
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 teaspoon vanilla extract

Instructions

  • MAKE CHOCOLATE MIXTURE: Melt chocolate chips in a medium or small saucepan over low heat, stirring until smooth. Stir in 1 cup cream and 1 cup (85 grams) grated coconut. Pour into a large bowl and let cool to room temperature. Whisk egg yolks into cooled chocolate mixture.
  • WHIP CREAM: Using an electric hand mixer or immersion blender, in a separate bowl, beat the chilled whipping cream until soft peaks form. Set aside (place bowl in fridge if possible).
  • BEAT EGG WHITES: Clean and dry the beaters, then in a separate small bowl, beat egg whites until stiff peaks form, but not dry.
  • COMPLETE THE MOUSSE AND FREEZE: Gently fold whipped cream into the melted chocolate mixture in 2-3 stages. Then gently fold in whipped whites. Pour mousse mixture into a 10 inch (25 cm) springform pan (9 inch/23 cm will work too) with 2 inch/5 cm sides. Cover with plastic wrap and freeze at least 6 hours or overnight. 
  • MAKE CARAMEL SAUCE: Stir sugar and water over low heat in a medium saucepan until it dissolves (about 5-7 minutes). Increase heat to medium heat and gently boil WITHOUT STIRRING until the syrup turns a deep amber color (about 8-9 minutes). Carefully add whipping cream (it will bubble vigorously) and stir until smooth. Remove from heat. Stir in butter and vanilla until smooth. If making a day ahead (or more), cover and refrigerate, then when ready to use, heat on low, stirring frequently until warm. Put sauce in a gravy or coffee thermos if desired to keep warm.
  • TO SERVE: Place mousse in fridge for 30 minutes before serving to soften slightly. Run a sharp knife around the sides, the release the sides of the spring form pan. Place mousse (with bottom of spring form pan) on a serving plate. Sprinkle on coconut for garnish (I like to toast coconut first). Ladle a bit of warm caramel sauce onto plates. Slice mousse into thin wedges (it's very rich so keep slices thin!). Drizzle on a bit more sauce you like. Dig in!

Recipe Notes

  1. Expert tips on how to make mousse (by Food52)
    • Follow the instructions in the order given in the recipe.
    • Make sure the ‘base” – in this recipe, the chocolate – comes to room temperature before adding other ingredients.
    • Lightly fold in the ‘aerators’ one at a time – in this recipe, whipped cream and whipped egg whites. Work quickly and lightly. Use a rubber spatula and don’t over mix in order to keep the mousse light. Add the aerators a bit at a time (in 3 parts).
    • The mousse must be refrigerated to set. For this recipe, the mousse sets in the freezer.
    • Have all your ingredients prepped and ready to go. You will need lots of separate bowls. 
  2. Variations to try with the mousse pie:
    • Leave out the coconut if you or your guests don’t like coconut.
    • Instead of warm caramel sauce, you can try a pureed berry sauce.
    • If you like a salted caramel sauce, just add a pinch of sea salt to the sauce or sprinkle on a few bits of flaky salt when serving.
  3. Make Ahead: The mousse and caramel sauce can be made 2 days ahead. (I’ve kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully good).
 
Nutrition values are estimates. A bit of an indulgence – never mind!

Nutrition

Calories: 486kcal | Carbohydrates: 43g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 83mg | Potassium: 84mg | Fiber: 1g | Sugar: 39g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
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6 Comments

  1. do you whip 1 cup of whipping cream or both. sounds like you pour 1 cup into the melted chocolate then whip the other cup of whipping cream?

    1. Hi Ilene, you are right. You pour one cup into the melted chocolate and whip the other cup. I will make that clearer in the recipe. Thanks for pointing it out. It will help clarify for other readers.

    1. I’ve made this recipe many many times without any problem. But you’re right, there is always a small risk of salmonella when cooking with raw eggs. If you refrigerate your eggs in the cold part of the fridge (not the door), keep them in the original carton and have clean hands and utensils, the risk is very small. It’s up to you of course. Here’s a detailed article on egg safety by What’s Cooking America. Hope that helps.

  2. 5 stars
    I’m rating this 5 stars even though I have yet to make it. It looks amazing and your directions great.
    My only issue is that I was not around to be a “taster” but I expect you had many willing volunteers!