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Chocolate Mousse Pie Recipe

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★★★★★

4.7 from 199 reviews

This decadent Chocolate Mousse Pie features a rich Oreo crust topped with velvety chocolate mousse and finished with a glossy chocolate ganache and fluffy whipped cream. Perfect for chocolate lovers, this elegant dessert combines the crunch of a pre-baked Oreo crumb crust with a smooth, airy mousse and luscious ganache layer, creating an irresistible treat for any special occasion or indulgent moment.

Ingredients

Scale

Oreo Crust

  • 25 regular Oreos
  • 4 tablespoons salted butter (melted, European style preferred)

Chocolate Mousse

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 cups heavy whipping cream (divided, 1 1/4 cups chilled in fridge, 3/4 cup warmed)
  • 3/4 teaspoon vanilla extract
  • 8 oz semi-sweet or dark chocolate, chopped

Chocolate Ganache

  • 4 oz semi-sweet or dark chocolate, chopped
  • 1/2 cup heavy whipping cream (hot)

Whipped Cream Topping

  • 1/2 cup heavy whipping cream (cold)
  • 1–2 tablespoons powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8- or 9-inch springform pan with parchment paper and set aside.
  2. Make Oreo Crust: Pulse Oreos in a food processor until fine crumbs form. Add melted butter and pulse to combine. Alternatively, crush Oreos in a ziplock bag using a wooden spoon and mix with butter. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan using the back of a measuring cup to smooth it out.
  3. Bake Crust: Bake the crust for 10-12 minutes until set and aromatic. Cool at room temperature for 10 minutes, then place it in the freezer to chill completely while preparing the mousse.
  4. Prepare Heavy Cream: Measure 2 cups of heavy cream. Pour 3/4 cup into a separate bowl and microwave for 45 seconds until lukewarm. Return the remaining 1 1/4 cups to the refrigerator for later use.
  5. Whisk Egg Mixture: In a heatproof bowl, whisk together egg yolks, granulated sugar, and sea salt until smooth. Set this bowl over a pot of simmering water and whisk continuously until the mixture reaches about 160°F (approximately 4 minutes). Remove from heat.
  6. Temper Eggs: Gradually whisk the warmed 3/4 cup heavy cream into the egg mixture, then continue whisking for 2 more minutes to combine. Stir in vanilla extract.
  7. Melt Chocolate: Microwave chopped 8 oz chocolate in 30-second intervals, stirring between each until melted and smooth.
  8. Combine Chocolate and Egg Mixture: Whisk melted chocolate into the egg mixture until fully incorporated, then set aside.
  9. Whip Remaining Cream: Beat the chilled 1 1/4 cups heavy cream on medium speed for 3-4 minutes until medium peaks form.
  10. Fold Mousse: Gently fold the chocolate/egg mixture into the whipped cream until combined, taking care not to overmix to maintain airiness.
  11. Assemble Mousse Layer: Pour the mousse filling over the chilled Oreo crust and refrigerate for at least 4 hours or overnight until set.
  12. Make Ganache: Finely chop 4 oz chocolate and place in a bowl. Heat 1/2 cup heavy cream in the microwave for 30-60 seconds until hot. Pour the hot cream over the chocolate and let sit for 5 minutes, then stir until smooth and combined.
  13. Apply Ganache: Pour ganache evenly over the set mousse layer. Refrigerate for about 1 hour to let ganache set. Carefully remove the pie from the springform pan afterward.
  14. Whip Cream Topping: Beat cold heavy cream with powdered sugar until stiff peaks form.
  15. Decorate Pie: Spread the whipped cream on top of the chilled ganache layer.
  16. Serve: Keep the pie refrigerated until ready to slice and serve. Enjoy this rich, creamy chocolate mousse pie!

Notes

  • Use European-style butter if possible for a richer crust flavor.
  • Ensure the egg yolk mixture reaches 160°F to safely cook the eggs without curdling.
  • Be gentle when folding mousse ingredients to preserve its airy texture.
  • The ganache layer must be cooled before applying whipped cream topping to prevent melting.
  • Allow the pie to chill fully for best texture and flavor development.
  • This pie can be stored in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute heavy cream and butter with suitable alternatives and adjust accordingly.

Keywords: chocolate mousse pie, Oreo crust pie, chocolate dessert, mousse pie recipe, no-bake pie, chocolate ganache, whipped cream topping

Find it online: https://nataliereeve.com/chocolate-mousse-pie-recipe/