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!
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.
- 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.
- 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.
- 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.
- Put the chopped chocolate in a large, heatproof bowl. Set aside.
- 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.
- 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.
- 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.
- 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!
Video
Notes
Storage: Keep leftover slices in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the entire pie or individual slices in an airtight container for up to one month. Let them defrost in the fridge overnight before serving!
Notes on chocolate: Do not use chocolate chips, or the pie will not have the same creamy texture!
