Dessertscambreabakes5.0
Chocolate Mousse Pie with Oreo Crust
This easy chocolate mousse pie is truly a chocolate lover’s dream. The super creamy, silky-smooth dark chocolate mousse melts in your mouth, perfectly balanced by the buttery Oreo cookie crust, and then a thin layer of rich chocolate ganache is poured over the mousse for even more chocolate flavor. Topped with homemade whipped cream and delicate chocolate curls, this pie is as beautiful as it is delicious. Best of all, it’s easy to make from scratch, making it perfect for any occasion!
👥 12 Servings⏱️ Prep & Cook: 5h 50m⏳ Prep: 5h 40m🔥 Cook: 10 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- measuring cup
- mixing bowl
- whisk
- pot
- microwave
- spatula
- knife
📝 Preparation Steps
1
For the Oreo Crust
2
Preheat the oven to 350F/180C. Line the bottom of a 9” spring form pan with parchment paper and set aside.
3
Pulse about 25 Oreo cookies in the bowl of a food processor until finely ground. You will need 2 1/2 cups (292 grams) of cookie crumbs.
4
Transfer the crumbs to a medium bowl and add the melted butter, stirring with a fork until all of the crumbs are coated in the butter.
5
Transfer the cookie crumbs to the prepared pan and use your hands or the bottom of a measuring cup to press them evenly into the bottom and slightly up the sides.
6
Bake for ⏱️ 10-12 minutes until set, then cool on a wire rack for ⏱️ 10 minutes. Then, transfer the pan to the freezer until ready to use.
7
For the Chocolate Mousse
8
In a stand mixing bowl, whisk the heavy cream #1, powdered sugar, and vanilla bean paste until medium peaks. Transfer the whipped cream to a separate bowl, cover the top with plastic wrap, and refrigerate until ready to use.
heavy cream #1 (for the whipped cream)1 cupcup powdered sugar1/4powdered sugar2 tablespoons
9
Measure the cold water into a small dish and sprinkle the gelatin over the top. Let it sit for ⏱️ 5 minutes until it blooms. It will look clear and absorb all the water.
cold water2 tablespoons
10
Put the chopped chocolate in a large, heatproof bowl. Set aside.
11
In a small pot, whisk together the heavy cream #2, eggs, and sugar. Cook over medium-low heat, stirring constantly, until the mixture reaches 165°F. Then, pour the cream over the chopped chocolate, add the gelatin, and let sit for ⏱️ 3 minutes. Stir until combined and smooth. Set aside to cool for ⏱️ 5 minutes.
heavy cream #2 (for the ganache)1 cup
12
When the ganache is cool, pour it into a large bowl and remove the whipped cream from the fridge. Fold a third of the whipped cream into the chocolate base until smooth. Continue folding in the remaining whipped cream, being careful not to overmix and deflate until there are no more streaks of white.
13
Pour the mousse over the frozen Oreo cookie crust. Cover the top of the pan with plastic wrap and refrigerate for at least ⏱️ 4 hours, preferably overnight to set.
14
For the Ganache
15
Place the chopped chocolate in a medium bowl. In a heat-safe measuring cup, microwave the cream until it is boiling. Pour the cream over the chopped chocolate, let it sit for ⏱️ 3 minutes, then stir to combine.
16
Let the ganache cool for ⏱️ 5 minutes, then pour it over the top of the mousse layer, spreading it to fill the pan evenly.
17
Return the pan to the fridge for ⏱️ 30 minutes to allow the ganache layer to set while you make the whipped cream.
18
For the Homemade Whipped Cream
19
In a stand mixer bowl, whisk the heavy cream, powdered sugar, and vanilla bean paste until medium-firm peaks form. Spoon the whipped cream over the ganache and sprinkle with chocolate curls or shavings.
cup powdered sugar1/4powdered sugar2 tablespoons
20
To remove the ring, run a small offset spatula just around the ganache edge, then unlock the ring and carefully remove it. Use a sharp knife to cut out slices, wiping the knife clean with a dry towel between slices. Enjoy!
Nutrition Facts
calories
587 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
4 g
sugar Content
24 g
sodium Content
123 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
133 mg
carbohydrate Content
38 g
saturated Fat Content
27 g
unsaturated Fat Content
17 g
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