recipe

Chocolate Mousse Pie: a decadent recipe for a rich, chocolatey dessert

Total time: 30 min + chilling time
Difficulty: Low
Serves: 10 people
By Cookist
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Ingredients
for the crust
oreo cookies, finely crushed
25
butter, melted
5 tbsp
for the filling
chopped semisweet chocolate
1 1/2 cups
pure vanilla extract
1 tsp
Salt
a pinch
heavy cream, divided
3 cups
to decorate
Sugar
2 tbsp
oreo cookies, halved
3
chocolate shavings
1/3 cup

Smooth, creamy, and luxurious with a flavor that's hard to resist, chocolate mousse pie is a wonderful treat that will delight chocolate lovers of all ages. It is made with a lighter-than-air chocolate mousse filling layered over a buttery Oreo cookie crust and topped with homemade whipped cream.

This easy dessert is perfect when you want to wow your friends and family with your dessert-making skills but without the hassle of having to use the oven. This amazing chocolate mousse pie is a no-bake recipe. Make it for birthday parties, anniversaries, or any other special occasion. It'll be a massive hit!

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Chocolate Mousse Pie Ingredients

To make this stunning chocolate mousse pie, you'll need crushed Oreo cookies (including the filling) and butter to make the crust. Mixing the butter with the cookie crumbs will help the crust stay together.

For the filling, you'll make a rich chocolate ganache from chocolate and heavy cream, then combine it with whipped cream to get that incredible lighter-than-air mousse texture.

Finally, all that's left is to decorate. Pipe whipped cream around the edge of the pie and garnish it generously with chocolate shavings and Oreo cookies.

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How to Make Homemade Oreo Cookie Crust

Making the homemade Oreo cookie crust for your pie is a cinch. Simply melt butter and mix it with crushed Oreo cookies. When making the cookie crumbs, be sure to crush the whole Oreo, including the filling. Then press it into a springform pan and pop it in the fridge to set. It's that easy!

How to Make Chocolate Mousse Pie

After preparing the crust, move onto the chocolate mousse filling. Whisk the chocolate, vanilla, and salt together in a medium-sized bowl. Heat ¾ cup of heavy cream until it just begins to simmer, the pour it over the chocolate mixture. Let it stand for a minute or so, then stir until it's completely smooth. Pop it in the fridge to set.

While the chocolate is setting, beat 1 ½ cups heavy cream until stiff peaks form. Fold the whipped cream into the chocolate mixture until it's completely streak-free. Layer the mousse over the cookie crumb crust, then put it in the refrigerator to set overnight.

The next day, beat the remaining heavy cream with some sugar, then transfer it to a piping bag. Pipe the cream around the edges of the pie then garnish it liberally with chocolate shavings and a few Oreo halves. Serve cold, with extra whipped cream, if desired.

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Tips for the Best Chocolate Mousse Pie

Use high-quality chocolate for your pie in order to get the best flavor.

To make this recipe even easier, you can use chocolate pudding instead of making mousse from scratch. Jello instant pudding mix is the best option.

For a more chocolatey mousse filling, add ¼ cup of cocoa powder.

You can intensify the chocolate flavor by adding 1 teaspoon of espresso powder to the filling.

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How to Store Chocolate Mousse Pie with Oreo Crust

Cover and keep your chocolate mousse pie in the fridge. Enjoy it within 2 days.

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Instructions

Grease a springform pan with cooking spray.

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Whisk the Oreo crumbs with melted butter.

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Transfer to the springform pan and firmly press along the bottom and about ½-inch up the sides of the pan. Place in the fridge for at least 30 minutes.

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Stir chocolate, vanilla, and salt in a bowl.

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Bring ¾ cup of cream to a light simmer.

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Pour it over the chocolate mixture.

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Let it stand for 1 minute.

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Then whisk until thoroughly combined. Cover and chill for 20 minutes.

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Using an electric hand mixer, beat 1 ½ cups heavy cream to form stiff peaks.

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Stir the chocolate mixture, then fold the whipped cream into the chocolate, mixing until smooth.

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Layer the chocolate mousse over the Oreo crust.

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Cover and refrigerate for at least 6 hours up to overnight.

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Before serving, whisk ¾ cup cream and 2 tablespoons of sugar to form stiff peaks. Transfer to a piping bag then pipe the whipped cream along the edges of the pie. Sprinkle chocolate shavings over the top and garnish with Oreo halves.

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Serve and enjoy!

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