I’ve made my fair share of pies as a pastry chef, but nothing compares to the decadent flavor and silky texture of a homemade chocolate mousse pie! The buttery Oreo crust is the perfect base for the rich dark chocolate mousse filling, all topped with chocolate ganache and homemade whipped cream.
It is so irresistible—I’ve even made the mousse as simple as possible so it’s easy to assemble. Like my dark chocolate strawberry cake, it’s that dessert that makes you want to throw a party, just so you have an excuse to make it. Truly a chocolate lover’s dream!
Maybe chocolate’s not your thing…I get it! In your case, my creamy mango mousse cake is just what you need. It’s light and fruity with a delicious mango mousse filling!
Let’s Make It!
1
Press the crushed Oreo cookies into a 9″ springform pan, then bake the crust. You can do this with your hands or use the back of a measuring cup. You’ll want to bring the crust slightly up the sides of the pan!
2
Make the whipped cream. It’s as simple as whisking the heavy cream, powdered sugar, and vanilla paste until medium peaks form. Then, chill until ready to use.
3
Heat the cream, egg yolks, and sugar. This step will cook the egg yolks, dissolve the sugar for sweetness, and heat the cream to make the ganache base!
4
Pour the hot cream mixture over the chopped chocolate. You’ll also add the bloomed gelatin. Wait 3 minutes, then stir to combine.
5
Fold the whipped cream into the chocolate base. Start by folding in just a third of the whipped cream, then add the remainder. This helps keep it light and fluffy. You don’t want to deflate too much air out of it!
6
Pour the chocolate mousse filling over the Oreo crust. Smooth the top with your spatula, cover the top with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to set the mousse.
I can tell that you’re a chocolate fan…which means you’ll LOVE my super moist chocolate cake recipe. It’s a two-layer cake packed with rich fudge frosting. You have to make it next!
7
Pour the chocolate ganache over the set mousse filling. Once you spread the ganache on top, refrigerate for another 30 minutes so that it has time to set.
8
Top the pie with more homemade whipped cream and chocolate curls.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Mousse Pie with Oreo Crust
Equipment
Ingredients
Oreo Crust
- 25 whole oreos
- 5 tablespoons unsalted butter, melted
Dark Chocolate Mousse
- 1 cup heavy cream #1, for the whipped cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons cold water
- 1 teaspoon powdered unflavored gelatin
- 9 ounces 70% dark chocolate bar, chopped
- 1 cup heavy cream #2, for the ganache
- 3 large egg yolks
- 1/3 cup + 1 tablespoon granulated sugar
Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces 70% dark chocolate bar, chopped
Homemade Whipped Cream
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Oreo Crust
- Preheat the oven to 350F/180C. Line the bottom of a 9” spring form pan with parchment paper and set aside.
- 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.25 whole oreos
- 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 tablespoons (64 g) unsalted butter
- 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.
- 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.
For the Chocolate Mousse
- 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.1 cup (240 g) heavy cream #1, 1/4 cup (25 g) powdered sugar, 1 teaspoon vanilla bean paste or extract
- 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.1 teaspoon powdered unflavored gelatin, 2 tablespoons cold water
- Put the chopped chocolate in a large, heatproof bowl. Set aside.9 ounces 70% dark chocolate bar
- 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.1 cup (240 g) heavy cream #2, 3 (150 g) large egg yolks, 1/3 cup + 1 tablespoon (85 g) granulated sugar
- 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.
- 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.
For the Ganache
- 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.1/2 cup (120 g) heavy cream, 4 ounces 70% dark chocolate bar
- Let the ganache cool for 5 minutes, then pour it over the top of the mousse layer, spreading it to fill the pan evenly.
- Return the pan to the fridge for 30 minutes to allow the ganache layer to set while you make the whipped cream.
For the Homemade Whipped Cream
- 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.2/3 cup (157 g) heavy cream, 2 tablespoons (25 g) powdered sugar, 1 teaspoon vanilla bean paste or extract
- 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!
Notes
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