‘Silky smooth’: Just 3 ingredients. My husband claims this is better than anything we get at restaurants.

Variations & Tips
Because this pie is only three ingredients, each choice you make has a big impact on flavor and texture. Use at least 60–70% cacao bittersweet chocolate if you prefer a more intense, less sweet dessert; semisweet chips will give you something closer to a classic restaurant chocolate mousse pie. For a mocha version, whisk 1–2 teaspoons of instant espresso powder into the hot cream before pouring it over the chocolate (this doesn’t count as a separate ingredient in my book, but you can skip it if you’re being strict). If you want a lighter, almost cloudlike texture, increase the heavy cream in the filling to 2 1/4 cups total and whip just to soft-medium peaks before folding; the pie will be slightly less firm but incredibly airy. For a firmer, truffle-like silk, use a higher percentage chocolate and chill the pie overnight. You can also swap the chocolate cookie crust for a graham cracker crust for a flavor contrast, or use a gluten-free crumb crust if needed. To dress it up for company while still keeping it simple, shave a little extra chocolate from the same bar you used for the filling over the top just before serving, or ring the outer edge with a few fresh berries. Always keep the pie chilled until just before serving; the high cream content is what makes it so silky, but it also softens quickly at warm room temperatures.