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Caramel Chocolate Mousse Pie

Caramel Chocolate Mousse Pie

Delicious chocolate mousse and dulce de leche caramel in a homemade no bake pie.
Prep Time 3 hrs
Course Dessert
Cuisine American
Servings 8


  • Crock pot or sauce pan, pie plate, rolling pin, electric mixer with whip attachment


Caramel Dulce De Leche

  • 1 can Sweetened condensed milk

Chocolate Mousse

  • 4 cups Heavy whipping cream split into 1 cup, and 3 cup measurements
  • 2 cups Semi-sweet chocolate pieces chopped
  • 1/2 cup Powdered Sugar


To Make the Caramel Dulce de Leche

  • Remove the label from the can. Place the can in a crock pot (or in a sauce pot on low) and completely cover in water.
  • Cook for 3-5 hours on low, adding more water is needed to keep the can completely covered.
  • Allow the can to cool before opening.

To Make the Chocolate Mousse

  • Chop the chocolate into small pieces and place in a medium sized bowl.
  • Heat 1 cup of the cream until it begins to simmer, remove from heat and pour over the chocolate pieces.
  • Whisk until all the chocolate is melted. (reserve 2 tbsp of this chocolate ganache for garnish later)
  • Allow to cool while you whip the remaining 3 cups of cream and powdered sugar together to form soft peaks.
  • Making sure that the chocolate is not hot, and the cream is soft peaks gently fold half of chocolate mixture into the cream. When it is fully combined, fold in the remaining half. Reserve 1 cup of chocolate mousse for garnish later)

Assemble the Pie

  • Spread the caramel on the bottom of the blind baked pie shell.
  • Mound the chocolate mousse in the middle of the caramel and gently level it and spread out to the sides of the pie, trying not to touch the fluted edges.
  • Drizzle the extra chocolate over the top of the pie, and symetrically pipe the extra mousse in 8 rosettes around the pie.
Keyword Caramel, chocolate, No Bake, Pie