Chocolate Mousse Pie
Chocolate Mousse Pie feels like a luxurious and extra special dessert, but this recipe makes it super easy, even for a beginner home chef!
Servings: 10
Calories: 586kcal
Ingredients
FOR THE CRUST:
- 24 Oreo cookies
- 4 tablespoons unsalted, melted butter
FOR THE MOUSSE:
- ⅔ cup granulated sugar
- ⅓ cup water
- 4 ounces finely chopped semisweet or bittersweet chocolate
- 4 egg yolks, room temperature
- ⅓ cup warm heavy whipping cream, plus 2 ½ cups, chilled
- ½ teaspoon fine sea salt, plus a pinch, separated
- 4 tablespoons unsalted butter, room temperature
- 2 teaspoons pure vanilla extract, separated
- ⅓ cup confectioners sugar
Instructions
TO MAKE THE CRUST:
- Grease a 9" springform pan. Place a round of parchment paper in the bottom of the pan, and cut strips to fit the sides. Set aside.
- Add the oreo cookies to a food processor fitted with a blade attachment. Attach the lid, and process until cookies have turned into crumbs. Drizzle in the melted butter through the feed tube, pulsing until evenly distributed and the crumbs have a damp appearance. See notes if you do not have a food processor.
- Add the cookies to the prepared pan and press down with your hands or the bottom of a glass to compact. Set the pan in the refrigerator while you make the mousse.
TO MAKE THE MOUSSE:
- Add the sugar and water to a small saucepan over medium-high heat and allow to come to a boil, stirring occasionally. As soon as the sugar has dissolved, remove from the heat. Set aside.
- Add the chocolate, egg yolks, ⅓ cup warmed cream, and a ½ teaspoon salt to a blender and blend for about 30 seconds.
- Remove the blender cap, NOT the whole lid, Stand back as far back from the blender as possible, and very slowly (and with caution -- hot sugar can cause burns), drizzle in the sugar syrup in a thin stream with the blender running on medium speed. Place a kitchen towel over the blender cap, and allow the blender to run for 3-4 minutes more.
- Add in the butter and 1 ½ teaspoon vanilla and briefly blend once more. Set aside until cooled completely and no longer warm to the touch, about 45 minutes. Once the mousse is cooled, transfer it to a large bowl and set aside.
- Add the chilled whipping cream to a medium-sized mixing bowl and use a handheld mixer on medium speed to whip the cream to stiff peaks. You could also use a stand mixer fitted with a whisk attachment.
- To make the sweetened whipped topping, transfer half of the whipped cream to a small mixing bowl, add the confectioner's sugar, a ½ teaspoon vanilla, and a pinch of salt. Mix on low or whisk until combined. Cover and refrigerate.
- Add the unsweetened whipped cream to the chocolate mixture in 4 separate additions, taking care to fold and not stir.
ASSEMBLE THE PIE:
- Pour the mousse over the crust, smooth over the top, and refrigerate for at least 4 hours, but preferably overnight.
- Once set, add the sweetened whipped cream topping, remove the pie from the springform pan, and discard of the parchment paper. Serve and enjoy!
Notes
If you do not have a food processor, add your Oreo cookies to a gallon-sized ziptop bag and use a rolling pin to crush them into crumbs.
Transfer the crumbs to a medium bowl, drizzle in the butter, and stir until evenly distributed.
Nutrition
Calories: 586kcal | Carbohydrates: 42g | Protein: 5g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 253mg | Potassium: 208mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1381IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 4mg