Introduction

This Chocolate Mousse Pie combines a rich Oreo crust with a silky chocolate mousse filling, topped with a smooth ganache and light whipped cream. It’s a decadent dessert perfect for special occasions or when you need a chocolate treat that impresses with minimal fuss.

A single slice of chocolate mousse pie sits on a white plate with a white marbled background. The pie has three clear layers: the bottom crust is dark brown and crumbly, appearing like chocolate cookie crumbs pressed together; the middle layer is thick and airy chocolate mousse, light brown with a soft, whipped texture showing some vertical lines and small air holes; the top layer is a smooth, white whipped cream spread evenly, topped with small, rough shavings of milk chocolate sprinkled across its surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 regular Oreos
4 tablespoons salted butter (melted, European style preferred)
4 egg yolks
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
2 cups heavy whipping cream (divided)
3/4 teaspoon vanilla extract
8 oz semi-sweet or dark chocolate (chopped)
1/2 cup heavy whipping cream
4 oz semi-sweet or dark chocolate (chopped)
1/2 cup heavy whipping cream (cold)
1-2 tablespoons powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line the bottom of an 8 or 9-inch springform pan with parchment paper. Set aside.
Step 2: Pulse the Oreos in a food processor until finely crushed. If you don’t have one, place Oreos in a ziplock bag and crush gently with a wooden spoon. Mix the crumbs with melted butter until combined.
Step 3: Press the Oreo mixture evenly into the bottom and slightly up the sides of the prepared pan. Smooth the surface with the back of a measuring cup.
Step 4: Bake the crust for 10-12 minutes until set and fragrant. Let it cool 10 minutes at room temperature, then freeze until completely chilled while preparing the mousse.
Step 5: Pour 2 cups of heavy cream into a measuring cup. Set aside 3/4 cup in a separate bowl and refrigerate the remaining 1 1/4 cups for later use.
Step 6: Chop 8 oz of chocolate and set aside. Bring two inches of water to a simmer in a saucepan over medium heat.
Step 7: In a heatproof bowl, whisk together egg yolks, sugar, and salt until smooth. Place the bowl over the simmering water and whisk constantly until the mixture reaches about 160°F (approximately 4 minutes).
Step 8: Microwave the reserved 3/4 cup heavy cream for 45 seconds until lukewarm. Slowly whisk this warm cream into the egg mixture and continue whisking for 2 minutes. Remove from heat, add vanilla, and stir.
Step 9: Melt the chopped chocolate in 30-second intervals in the microwave, stirring each time until smooth.
Step 10: Whisk the melted chocolate into the egg mixture until fully combined. Set aside.
Step 11: Remove the chilled 1 1/4 cups heavy cream from the refrigerator and beat on medium speed for 3-4 minutes until medium peaks form.
Step 12: Gently fold the chocolate-egg mixture into the whipped cream until combined. Avoid overmixing.
Step 13: Pour the mousse filling over the cold Oreo crust and refrigerate for at least 4 hours or overnight until set.
Step 14: For the ganache, finely chop 4 oz chocolate and set aside. Heat 1/2 cup heavy cream in the microwave for 30-60 seconds until hot.
Step 15: Pour hot cream over the chopped chocolate and let sit for 5 minutes. Stir until smooth and pour over the mousse layer, spreading evenly.
Step 16: Chill the ganache in the refrigerator for about 1 hour. Remove the pie carefully from the springform pan.
Step 17: Beat the cold 1/2 cup heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the ganache layer.
Step 18: Keep the pie refrigerated until ready to serve. Slice and enjoy your decadent chocolate mousse pie!

Tips & Variations

Use European-style butter for a richer crust, but regular salted butter works well too.
For extra flair, sprinkle crushed Oreos or chocolate shavings on the whipped cream topping.
Swap semi-sweet chocolate for dark or milk chocolate to adjust sweetness according to preference.
If you don’t have a thermometer, whisk the egg mixture until warm and slightly thickened but not scrambled.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, simply enjoy chilled for the best texture and flavor. Avoid freezing as it may affect the mousse’s delicate texture.

How to Serve

The image shows a slice of chocolate mousse pie on a white plate with a bronze fork beside it. The pie has three visible layers: a dark chocolate crumb crust at the bottom, a thick, light brown chocolate mousse layer in the middle that looks soft and airy, and a smooth white whipped cream layer on top. The top is sprinkled with chocolate shavings, adding texture and a touch of darker brown color. In the background, there are two more white plates with similar pie slices and bronze forks, all set on a white marbled surface. A small bowl filled with extra chocolate shavings is also visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie is best prepared at least 4 hours in advance, preferably overnight, to allow the mousse and ganache to set fully.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are gently cooked over simmering water to about 160°F, which is enough to make them safe for consumption while maintaining a smooth texture in the mousse.