Chocolate Mousse Pie
This rich Chocolate Mousse Pie is a wonderful dessert to cap off a perfect meal. Creamy dark chocolate mousse is layered over an Oreo-cookie crust and topped with whipped cream stars. So pretty and so delicious.
It’s also perfect for Passover if you can find flourless Oreo cookies!!
To be honest, I struggled a bit to find Oreo cookies that were Kosher for Passover (a designation for those that observe Passover that tells you it’s ok to consume that particular food). I searched on the internet and couldn’t find any. I scoured a few stores that cater to the Jewish community. Eventually I found the ones above and I separated the vanilla cookies from the chocolate cookies. You just want the chocolate part.
Finely grind the cookies in a food processor. Add the butter and process until the mixture is evenly moistened. Press the crust into the bottom and up the sides of a springform pan and bake for 5 minutes.
Combine chocolate, vanilla and kosher salt in the food processor. Just barely bring 1 cup of heavy cream to a simmer and pour in through the feed tube. Process until the chocolate is melted and smooth. Transfer to a large bowl and cool to room temperature.
Once cool, beat 2 cups of heavy cream with sugar until stiff peaks form and then fold into the cooled chocolate.
Pour the mousse into the cooled crust and chill for at least 6 hours.
Whip up the remaining heavy cream and pipe small stars on the top of the pie. Garnish with chocolate shavings.
Keep in the fridge until you are ready to serve it.
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Chocolate Mousse Pie
Makes: 8-10 servings
Prep Time: 40 minutes
Bake Time: 5 minutes
Total Time: 45 minutes plus chill time 6 hours
Ingredients
Crust:
- 21 Oreo cookies (use Kosher for Passover if making pie for Passover)
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
Filling and Assembly:
- 12 ounces semisweet chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch of kosher salt
- 3 & 3/4 cups heavy cream, chilled, divided
- 1/4 cup sugar
- Chocolate shavings (optional)
Instructions
Crust:
Place a rack in lower third of oven; preheat to 350°F. Butter a 9-inch springform pan with 2& 3/4″ sides.
Finely grind cookies in a food processor. Add unsalted butterCombine chopped and process until mixture is evenly moistened. Press mixture into bottom and up sides of prepared pan to form a thin crust. Bake 5 minutes. Transfer pan to rack and let pie crust cool completely.
Filling and Assembly:
Combine semisweet chocolate, vanilla extract, and kosher salt in food processor (no need to wipe it out). Bring 1 cup heavy cream just to a boil in a small heavy saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer chocolate mixture to a large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups heavy cream, chilled, and 1/4 cup sugar in a large bowl until stiff peaks form. Fold into chocolate mixture. Pour mousse into cool prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup heavy cream, chilled, in a medium bowl to medium-firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream all around top of pie. Garnish with chocolate shavings (if using).
Recipe from Epicurious
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