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Aces (Frozen Chocolate Mousse Pie)

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“I have been using this recipe from the Best of Bridge series for many years. With a pecan chocolate wafer crust, creamy chocolate mousse filling, this frozen dessert is perfect for those easy, casual entertaining. This recipe could be cut in half and placed in 2 smaller springform pans. The recipe needs freezer time, so give yourself enough time to play”

Ingredients Nutrition

  • 1 12 cups chocolate wafers, crushed
  • 14 cup butter
  • 34 cup pecans (or almonds, crushed)
  • Chocolate Mousse
  • 34 cup semisweet chocolate, chips
  • 8 ounces cream cheese
  • 14 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs, seperated
  • 14 cup sugar
  • 1 cup whipping cream


  1. Crust: Preheat oven to 325. Combine chocolate crumbs and butter. Press into a 9" springform pan. Sprinkle nuts over the crust. Bake for 10 minutes.
  2. Chocolate Mousse: Melt chocolate chips and set aside to cool. Blend cream cheese, sugar and vanilla. Beat egg yolks, add the to cream cheese and stir well. Mix in cooled chocolate.
  3. Beat egg whites until soft peaks form. Add sugar slowly and beat until stiff. Fold into chocolate mixture.
  4. Whip cream and fold into the chocolate mousse.
  5. Pour into the springform pan. Cover and freeze overnight.
  6. To Serve: Remove from the freezer and chill for 5 hours before serving.
  7. Optional Garnishes: chocolate curls/sprinkles. whipping cream, raspberry coulis.

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