gluten-free chocolate fudge mousse pie recipe

Silvana’s Mousse Cloud Pie

 I met Silvana last year at Blogher Food and felt an instant connection with her.  She is magnetic in a smart, sophisticated, New York kinda way, and I was more than happy to spend a full day at the conference sitting with her for every session and sharing breaks together chatting.

During the day, our stories unfolded, and we learned that in terms of our children, we have much in common.  Silvana, the former editor-in-chief at Rachael Ray Everyday, began cooking gluten free after her son, Isiah, now 13 and big-time into basketball, was diagnosed as gluten intolerant.  I too began my adventures into gluten free cooking when my son Jacob (now 12 ½, and into baseball big-time) was diagnosed with celiac disease.

The day I spent with Silvana was memorable and we have stayed in touch ever since.  Needless to say, I have been meaning to cook something for you all from her gorgeous book, Cooking for Isaiah for some time now and this Chocolate Mousse Cloud Pie recipe a la Silvana is long overdue!

Of course, this is not the exact recipe from her book, for that you will need to go to and purchase this lovely tome of recipes with everything from Italian classics like Spaghetti and Meatballs with Garlic Crumbs to fun fresh innovative dishes such as Tomato Black Bean Soup with Avocado Cream, to all sorts of amazing desserts like Chocolate Dipped Chocolate Doughnuts and Raspberry-Lemon Meringue Layer Cake.

Silvana's Mousse Cloud Pie
  1. In a small pot, melt chocolate over very low heat; remove from heat
  2. In a medium bowl, beat egg yolks with agave for 1 minute with a hand blender
  3. In a large bowl, beat egg whites with a handheld blender until stiff peaks form
  4. Stir egg yolk mixture into pot of warm chocolate
  5. Mix chocolate and yolks until combined; mixture will be slightly thickened, shiny and beautiful
  6. Stir salt into chocolate mixture
  7. Fold egg whites into chocolate mixture
  8. Transfer mousse into cooled Pie Crust (page 79 The Gluten-Free Almond Flour Cookbook)
  9. Refrigerate for 3 hours
  10. Serve

I have to say, Silvana’s recipes are fun, fresh and easy and every time I open her book, I discover a new favorite.  Thanks Silvana, for sharing all of your cooking and baking wisdom with us in your gorgeous book!  For more recipes from Silvana, check out her blog, Silvana’s Kitchen.


  1. Melissa D says

    When I added the yolk mixture it got super thick! Like a paste! There’s NO WAY I can fold egg whites into this! What do I do now? What did I do wrong?

    • says

      Hi Melissa,

      Sounds like you may have overheated your chocolate and that it likely “seized” up. Unfortunately, once chocolate has seized and gotten stiff there is now way to repair it that I know of.


  2. says

    Since i put this in a pie crust that said, “and bake according to pie instructions” I got stuck because the mousse isn’t cooked. Had to find another source. Just thought you’d want to know. I will be experimenting this morning and see if it worked out.

  3. Becca says

    I made this for Mother’s Day for my mom (without the crust) and she was in heaven. I was too! Absolutely delicious and so incredibly easy! Thanks.

  4. Stacy Cimino says

    OMG it is the mousse cloud pie that I will dream of tonight. I would love to win this giveaway – I will be ordering the cup cake book tomorrow!!!

  5. Elizabeth J Gerstle says

    For those of us that pure chocoholics this is a dream come true!!! Thank you for sharing!!! xoxox

  6. Stacy says

    Oh Yum! Chocolate is one of the four main food groups – so glad that you are giving recipes to be able to use it :-)

  7. Trish Lopez says

    I love your site and most of your recipes, but after doing a little research on agave nectar I’m surprised that you use it so much. I’ve read that agave nectar naturally contains even more synthetic fructose than high fructose corn syrup. Since our bodies are unable to use this fructose isomer for energy it is transformed into triglycerides (fat). It also contains saponins, steroid derivatives known to cause diarrhea and vomiting. They have also been known to cause miscarriages. Your thoughts?

  8. Stephanie says

    YUM! I skipped the agave, as I’m guessing my Kosher for Passover chocolate chips had more sugar than your Dagoba ones. Other than that, followed precisely the filling. We eat dairy in our house, but the absence of cream in the recipe just gave me a good excuse to make whipped cream for the topping :)
    The kids LOVED it, and my husband licked the bowl clean but later found it too dark. (More for US!)
    Happy Pesach

  9. Ruth J Hirsch says

    Dear Elana,

    Yasher Koach– from strength to strength.
    Thank you for your on-going good work, and generosity.
    Love reading your writings on food + family.
    May this book bring you lots of pleasure, whatever you most would want.

    All best,

  10. says

    I just got my Amazon email confirmation that my copy has been SHIPPED! EEK! :) Congrats to your new ‘bundle of joy’…you will have many, many loving relatives all over America babysitting it as soon as it’s here! :)


  11. says

    Oh Wow! Elana, you’re a SuperHero! I NEEDED a chocolaty treat, and this hit it! The yolk/agave/salt mixture was so good I was afraid to diminish it by adding the egg whites, but that finished mousse was sooooo amazing! Decadent!! I’m on a figure competition diet, so my treats are few and far between, and this was PERFECT! And… just to ice my cake of happiness, I can serve this to my sister-in-law who’s celiac, my father-in-law and niece who are diabetic, and to anyone else who loves chocolate!!! Out of curiosity, I ran the recipe through and here’s what I got (I made the recipe without a crust, and used a 12 inch pie plate, divided into 16 servings):

    102 calories
    Protein: 3 g
    Carb: 5 g
    Fat: 7 g
    Sugars: 3 g
    Fiber: 2 g
    Sodium: 57 mg

  12. Erica dinner says

    The egg yolk and chocolate mixture was heavy so I stirred in some of the egg whites first and then folden in the rest but it was still to heavy. Did not want to toss it and waste alot of good chocolate so I decided to just blend it all up. Great taste but not a fluffy mousse like I intended it to be.

  13. Michele says

    I’ve used this crust for a similar recipe. I filled it with “No Moo Mousse” from It’s a very simple filling, just chocolate and coconut milk. Yum!

  14. says

    Sounds delicious and looks beautiful.

    I admit though, I still dont fully understand the term “fold” when describing how to combine egg whites with the yolk mixture. Can you please give me a blow by blow description of what you do, at what speed, and with which utensils?

    Sadly, since Candida is the issue that inspires my gluten-free diet, it also requires that I am sugar-free and dairy-free. *sigh* I will make this for my husbnd and daughter, and watch them enjoy every bite!

    Thank you,


    • Trinka says

      Are you allowed stevia for a sugar sub on the Candida diet? I don’t see why you couldn’t make the pie with stevia and enjoy it as well.

  15. says

    This is amazing!!! Hats off to you and your artwork. I made torta de Pascualina for the first time and I was so proud of myself. I had my own spin on it. This reminds me of my cooking endeavors. WoW!! Impressed with you work and the photography.

    Buen Provecho, Elana!!!

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