Name: Dark Chocolate Mousse Pie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 5 h 45 min
Cuisine: American
Ingredients: 25 whole Oreos; 5 tablespoons unsalted butter, melted; 1 cup heavy cream (for whipped cream); 1/4 cup powdered sugar; 1 teaspoon vanilla bean paste or extract; 2 tablespoons cold water; 1 teaspoon powdered unflavored gelatin; 9 ounces 70% dark chocolate bar, chopped; 1 cup heavy cream (for ganache base); 3 large egg yolks; 1/3 cup + 1 tablespoon granulated sugar; 4 ounces 70% dark chocolate bar, chopped; 2/3 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla bean paste or extract; Additional heavy cream (approx. 2/3 cup)

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Introduction

This Dark Chocolate Mousse Pie combines a crunchy Oreo crust with a rich, silky chocolate mousse and a glossy ganache topping. It’s an indulgent dessert that’s perfect for chocolate lovers and special occasions alike.

A slice of layered chocolate mousse cake resting on crumpled parchment paper over a white marbled surface. The slice has three distinct layers: a dark, crumbly chocolate cookie crust at the bottom; a thick, smooth milk chocolate mousse in the middle with a soft, foamy texture; and a light, fluffy white cream topping with slight texture on the top edge. Beside the slice lies a silver spoon with traces of chocolate and cream. Chocolate shavings and crumbs are scattered near the slice, adding texture and depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 whole Oreos
5 tablespoons unsalted butter (melted)
1 cup heavy cream (for the whipped cream)
1/4 cup powdered sugar
1 teaspoon vanilla bean paste or extract
2 tablespoons cold water
1 teaspoon powdered unflavored gelatin
9 ounces 70% dark chocolate bar (chopped)
1 cup heavy cream (for the ganache)
3 large egg yolks
1/3 cup + 1 tablespoon granulated sugar
1/2 cup heavy cream
4 ounces 70% dark chocolate bar (chopped)
2/3 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla bean paste or extract

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
Step 2: Pulse about 25 Oreo cookies in a food processor until finely ground, yielding about 2½ cups (292 grams) of crumbs.
Step 3: Transfer the crumbs to a medium bowl and stir in the melted butter until all crumbs are coated.
Step 4: Press the cookie mixture evenly into the bottom and slightly up the sides of the prepared pan using your hands or the bottom of a measuring cup.
Step 5: Bake the crust for 10–12 minutes until set. Cool on a wire rack for 10 minutes, then freeze until ready to use.
Step 6: In a mixing bowl, whip 1 cup heavy cream, powdered sugar, and vanilla bean paste until medium peaks form. Cover and refrigerate.
Step 7: Sprinkle gelatin over cold water in a small dish and let it bloom for 5 minutes until fully absorbed.
Step 8: Place the chopped 9 ounces of dark chocolate in a large heatproof bowl and set aside.
Step 9: In a small pot, whisk together 1 cup heavy cream, egg yolks, and granulated sugar. Cook over medium-low heat, stirring constantly, until it reaches 165°F.
Step 10: Pour the hot cream mixture over the chopped chocolate, add the bloomed gelatin, and let sit for 3 minutes. Stir until smooth, then cool for 5 minutes.
Step 11: Fold one-third of the whipped cream into the chocolate mixture gently until smooth. Carefully fold in the remaining whipped cream until fully combined without deflating.
Step 12: Pour the mousse over the frozen Oreo crust, cover, and refrigerate for at least 4 hours or overnight to set.
Step 13: For the ganache, place 4 ounces chopped chocolate in a bowl. Heat 2/3 cup heavy cream until boiling, pour over chocolate, let sit 3 minutes, then stir until smooth.
Step 14: Cool the ganache for 5 minutes, then spread evenly over the mousse layer. Refrigerate for 30 minutes to set.
Step 15: Whip 2/3 cup heavy cream, powdered sugar, and vanilla bean paste until medium-firm peaks form. Spread over the ganache and garnish with chocolate shavings if desired.
Step 16: To serve, run a small offset spatula around the pan edge, unlock the springform ring, remove it carefully, and slice the pie with a sharp knife wiping between slices.

Tips & Variations

Use high-quality 70% dark chocolate for the best rich flavor and smooth texture.
For a nutty twist, add finely chopped toasted hazelnuts to the crust mixture before pressing it into the pan.
If you don’t have gelatin, substitute with agar-agar, but adjust according to your package instructions.
Chocolate shavings or curls on top add an elegant finishing touch and extra texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To keep it fresh, use an airtight container or cover with plastic wrap. Allow the pie to come to room temperature for 10–15 minutes before serving to soften the mousse slightly. Leftovers can be frozen wrapped tightly for up to one month; thaw overnight in the fridge before serving.

How to Serve

A close-up view of a rich chocolate mousse pie with four distinct layers, placed on a white marbled texture. The bottom layer is a dark, crumbly crust. Above it is a thick, smooth, dark brown mousse layer with a creamy texture. Next is a thinner, solid chocolate ganache layer in a darker shade of brown. The top layer is fluffy white whipped cream, generously covered with dark chocolate curls scattered unevenly. The pie is partially sliced, showing the textures clearly, with a spoonful of whipped cream and chocolate bits placed in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a springform pan?

A springform pan makes it easier to remove the delicate mousse pie, but you can use a regular 9-inch cake pan lined with parchment paper. Simply loosen the edges carefully before slicing.

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

Yes, the egg yolks are gently cooked with heavy cream and sugar until 165°F, which ensures they are safe to eat by eliminating harmful bacteria.