Silky Spelt Chocolate Mousse Pie with Baked Crust

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

Rubber spatula folding glossy chocolate ganache into whipped cream inside a glass bowl, streaks still visible before mixing fully.

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.

Hands reaching for a plated slice of chocolate mousse pie beside two espresso cups and a folded linen napkin.

Prep Time 35 mins

Cook Time 25 mins

Rest Time 260 mins

Total Time 5 hrs 20 mins

Cooking Method: Mixed

Cuisine: European

Courses: Dessert

Difficulty: Medium

Cooking Temp: 190 C

Servings: 8

Estimated Cost: 1.80

Calories: 525

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Egg-free, Vegetarian

Description

A baked spelt crust holds a silky chocolate ganache mousse, chilled until it slices clean without cracking.

Ingredients

For the Spelt Crust

180 g spelt flour ((1 1/2 cups))
90 g cold unsalted butter (cubed)
1.5 tbsp granulated sugar
1/4 tsp salt
3 ice water (to 4 tbsp)

For the Chocolate Mousse Filling

220 g dark chocolate (60-70% cocoa) (chopped)
300 ml heavy cream (divided)
20 g unsalted butter
1 tbsp granulated sugar
1 tsp vanilla extract
1 pinch salt

For the Topping

100 ml heavy cream (cold)
1 tbsp granulated sugar
10 g dark chocolate (shaved, for garnish)

Instructions

Make the Spelt Crust

1
Heat the oven to 190 C / 375 F. Have a 23 cm / 9-inch pie dish ready.
2
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.
3
Add the ice water 1 tbsp at a time, mixing gently, until the dough just holds together when pressed.
4
Turn the dough onto a floured surface, pat into a disk, wrap, and chill for 20 minutes.
5
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.
6
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

7
Put the chopped dark chocolate in a heatproof bowl.
8
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.
9
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.
10
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

11
Pour the mousse filling into the cooled crust and smooth the top with a spatula.
12
Chill the pie uncovered for at least 4 hours, or overnight, until the filling is set and holds its shape when sliced.
13
Whip the 100 ml topping cream with 1 tbsp sugar to soft peaks. Spread or pipe over the chilled pie.
14
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.

Keywords: spelt chocolate mousse pie, spelt pie crust, chocolate mousse pie recipe, no-egg mousse, make-ahead dessert

Equipment

23 cm / 9-inch pie dish
rolling pin
mixing bowls
hand mixer or whisk
1-quart / 1 L saucepan
pie weights or dried beans

Tips

Chill the crust dough for 20 minutes before rolling so the butter stays firm and bakes flaky.
Blind bake with pie weights so the base doesn't puff or shrink away from the edges.
Cool the ganache to room temperature before folding in whipped cream, or the mousse turns runny.
Fold whipped cream into the ganache in two additions to keep the mousse light, not deflated.
Chill the assembled pie for a full 4 hours minimum so slices hold together when cut.

Variations

Swap dark chocolate for milk chocolate and cut the whipped cream sugar by half for a sweeter, softer filling.
Add 1 tsp instant espresso powder to the melted chocolate for a mocha version of the mousse filling.
Press crushed spelt biscuits with melted butter into the dish instead of rolling dough for a faster crust.

Storage and Reheating

Spelt Chocolate Mousse Pie keeps well chilled for 3 to 4 days, covered loosely in the fridge. The crust softens a touch by day 3 but the filling stays set. You can also freeze the whole pie, wrapped tightly, for up to 1 month, then thaw overnight in the fridge before slicing.

Skip reheating entirely, this pie is meant to be served cold or at cool room temperature. Warming it will melt the mousse and the slices will collapse.

For the cleanest results, bake the crust up to 2 days ahead and store it at room temperature wrapped in foil. Make the filling and top with whipped cream on the day you plan to serve.

Serving Suggestions

Spelt Chocolate Mousse Pie stands on its own, but a few bright sides balance the richness. Fresh raspberries or a spoonful of tart cherry compote cut through the chocolate.

Serve slices cold, straight from the fridge, with a light dusting of cocoa powder or extra chocolate shavings on top.

For gatherings, pair a slice with a small glass of espresso or a dessert wine like ruby port.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-chocolate-mousse-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!