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–+ servings

Chocolate Mousse Pie

This chocolate mousse pie is incredibly rich and decadent with a crumbly & buttery Oreo crust, creamy chocolate mousse, a thin layer of chocolate ganache, and homemade whipped cream. If you're looking for a little more chocolate in your life this holiday season, I promise this pie will satisfy all of your chocolate needs!
5 from 7 votes
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Prep Time 20 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 5 minutes
Servings 8 slices

Equipment

Ingredients
 

Oreo Crust

  • 22 regular Oreos
  • 4 tablespoons (57 grams) salted butter melted, European style is preferred!

Chocolate Mousse

  • 4 egg yolks
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 cups (480 grams) heavy whipping cream divided
  • ¾ teaspoon vanilla extract
  • 8 oz semi-sweet or dark chocolate chopped

Chocolate Ganache

  • ½ cup (120 grams) heavy whipping cream
  • 4 oz semi-sweet or dark chocolate chopped

Whipped Cream

  • ½ cup (120 grams) heavy whipping cream cold
  • 1-2 tablespoons powdered sugar

Instructions

Oreo Crust

  • Preheat oven to 350F and line the bottom of an 8 or 9 inch springform pan with parchment paper. Set aside.
  • In a food processor, pulse the Oreos until they are a fine crumb. Add the melted butter and pulse until combined. If you don’t have a food processor, put the Oreos in a ziplock bag and gently hit them with the back of a wooden spoon/spatula. Mix the crumbs with melted butter.
    22 regular Oreos, 4 tablespoons salted butter
  • Gently spread the Oreo mixture into the bottom and slightly up the sides of the prepared pan. Using the back of a measuring cup, smooth out the mixture in your pan.
  • Pre-bake for 10-12 minutes until set & aromatic. Remove from the oven and let it cool for 10 minutes at room temperature, then place it in the freezer to cool completely while you make the mousse.

Chocolate Mousse

  • Pour 2 cups (480 grams) of heavy whipping cream into a measuring cup. Pour ¾ cup (180 grams) of that 2 cups into a separate cup/bowl, and put the 1 ¼ cups (300 grams) of heavy cream back into the fridge. You will use this later.
    2 cups heavy whipping cream
  • Chop your chocolate and set aside. Fill a sauce pan with two inches of water and bring to a simmer over medium heat.
    8 oz semi-sweet or dark chocolate
  • In a heat proof bowl, whisk together the egg yolks, granulated sugar, and salt until smooth. Place the bowl on the pot over the simmering water and continuously whisk while the mixture heats up to about 160F. If you don’t have a thermometer, this should take about 4 minutes on medium heat.
    4 egg yolks, ¼ cup granulated sugar, ¼ teaspoon fine sea salt
  • Meanwhile, microwave the ¾ cup (180 grams) of heavy cream for 45 seconds. It should be luke warm. While continuously whisking, slowly pour the warmed heavy cream into the eggs. Keep whisking the mixture for another 2 minutes. Remove from the heat, add the vanilla extract & stir to combine.
    ¾ teaspoon vanilla extract
  • Meanwhile, add the chopped chocolate to a microwave safe bowl and microwave in 30 second increments, stirring in between each until completely melted and smooth.
  • Add the melted chocolate to the egg mixture and whisk until completely combined. Set aside.
  • Remove the remaining heavy cream from the fridge and beat on medium speed for 3-4 minutes until medium peaks form.
  • Pour the chocolate/egg mixture into the whipped cream and fold them together until combined. Try to avoid over-mixing.
  • Pour the filling on top of the cold Oreo crust, and place the pan back in the fridge for at least 4 hours or overnight until set.

Chocolate Ganache & Whipped Cream

  • Once the pie has set, make the ganache. Chop the chocolate finely and set aside. Heat the heavy cream for 30-60 seconds in the microwave until hot.
    4 oz semi-sweet or dark chocolate, ½ cup heavy whipping cream
  • Pour the heavy cream over the chopped chocolate and let it stand for 5 minutes. The hot cream will melt the chocolate. Stir together until combined.
  • Pour the ganache over the chocolate mousse and spread into an even layer. Let the ganache set in the fridge for about one hour. At this point, I usually remove the pie from the springform pan - do this carefully & gently.
  • To make the whipped cream, beat together powdered sugar & whipped cream until stiff peaks form. Spread on top of the pie.
  • Leave in the fridge until ready to slice & serve. Enjoy!
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