Spelt Chocolate Mousse Pie pairs a crisp baked spelt crust with a silky chocolate mousse filling that sets in the fridge, no eggs and no oven needed for the filling itself.
The crust bakes at 190 C / 375 F until the edges turn golden and the base feels dry to the touch. The filling comes together on the stovetop as a ganache, then gets lightened with whipped cream and chilled for at least 4 hours.
This pie works well for make-ahead planning. You can bake the crust a day early and assemble the filling the next morning, then let it set in the fridge until you’re ready to serve.
The texture stays light, not dense like a truffle. One slice holds its shape on the plate, but the mousse still gives softly when you press a fork into it.
Why You’ll Love This Recipe
- Comes together with a make-ahead baked crust and chilled filling
- No raw eggs, just melted chocolate and whipped cream
- Clean spelt flavor holds up under the rich chocolate filling
- Slices clean after a full chill, no cracked filling
Ingredient Notes
- spelt flour: Gives the crust a light, slightly nutty flavor. All-purpose flour works as a 1:1 swap but the texture turns a bit softer.
- cold unsalted butter: Keep it cold and cubed so the crust stays flaky, not tough.
- dark chocolate (60-70%): Balances sweetness against the whipped cream topping. Milk chocolate makes the filling softer and too sweet.
- heavy cream: Used for both the ganache and the whipped layers. Half-and-half won’t whip stiff enough and the mousse won’t hold its shape.
- vanilla extract: Rounds out the chocolate flavor in the ganache. Skip it if you prefer a straight chocolate taste.
Silky Spelt Chocolate Mousse Pie with Baked Crust
Description
A baked spelt crust holds a silky chocolate ganache mousse, chilled until it slices clean without cracking.
Ingredients
For the Spelt Crust
For the Chocolate Mousse Filling
For the Topping
Instructions
Make the Spelt Crust
- Heat the oven to 190 C / 375 F. Have a 23 cm / 9-inch pie dish ready.
- Whisk the spelt flour, sugar, and salt in a mixing bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- Add the ice water 1 tbsp at a time, mixing gently, until the dough just holds together when pressed.
- Turn the dough onto a floured surface, pat into a disk, wrap, and chill for 20 minutes.
- Roll the dough to about 3 mm thickness and fit it into the pie dish. Trim the edges and prick the base a few times with a fork.
- Line the crust with parchment and pie weights. Blind bake for 15 minutes, remove the weights and parchment, then bake 8 to 10 minutes more until the edges are golden and the base looks dry. Cool completely on a rack, about 30 minutes.
Make the Chocolate Mousse Filling
- Put the chopped dark chocolate in a heatproof bowl.
- Heat 150 ml of the cream with the butter in a 1-quart / 1 L saucepan over medium heat until small bubbles form at the edge, do not let it boil. Pour over the chocolate, let sit 1 minute, then whisk until smooth and glossy. Stir in the vanilla and a pinch of salt. Cool to room temperature, about 15 minutes.
- Whip the remaining 150 ml cream with 1 tbsp sugar to soft peaks, the cream should hold its shape but still look glossy, not stiff.
- Fold the whipped cream into the cooled ganache in two additions, folding gently until no streaks remain. The filling should look light and airy, not dense like ganache.
Assemble and Chill the Pie
- Pour the mousse filling into the cooled crust and smooth the top with a spatula.
- Chill the pie uncovered for at least 4 hours, or overnight, until the filling is set and holds its shape when sliced.
- Whip the 100 ml topping cream with 1 tbsp sugar to soft peaks. Spread or pipe over the chilled pie.
- Scatter the shaved chocolate over the top just before serving. Slice with a warm, dry knife for clean cuts.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 22g111%
- Cholesterol 80mg27%
- Sodium 110mg5%
- Potassium 330mg10%
- Total Carbohydrate 36g12%
- Dietary Fiber 5g20%
- Sugars 14g
- Protein 5g10%
- Vitamin A 950 IU
- Calcium 55 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 10 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 200 mg
- Magnesium 90 mg
- Zinc 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool ganache before folding in cream, or mousse loses volume.
- Blind bake fully; a soft base turns soggy under mousse.
- Chill pie uncovered for the first hour so the top doesn't sweat.
- Use a warm, dry knife for clean mousse pie slices.
