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Dark Chocolate Mousse Pie Recipe

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4.7 from 674 reviews

This Dark Chocolate Mousse Pie features a rich and creamy chocolate mousse atop a crunchy Oreo cookie crust, finished with a smooth dark chocolate ganache and homemade whipped cream. Perfect for chocolate lovers looking for an elegant yet approachable dessert.

Ingredients

Scale

Oreo Crust

  • 25 whole Oreos
  • 5 tablespoons unsalted butter, melted

Chocolate Mousse

  • 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

Ganache

  • 4 ounces 70% dark chocolate bar, chopped
  • 2/3 cup heavy cream

Homemade Whipped Cream Topping

  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or extract
  • Additional heavy cream (approx. 2/3 cup)

Instructions

  1. Prepare the Oreo Crust: Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper. Pulse Oreos in a food processor until finely ground, yielding about 2 1/2 cups (292 grams) of crumbs. Combine crumbs with melted butter and press evenly into the bottom and slightly up the sides of the pan. Bake for 10-12 minutes until set. Cool on a wire rack for 10 minutes, then freeze until ready to use.
  2. Make the Whipped Cream (#1): In a stand mixer bowl, whisk 1 cup heavy cream with powdered sugar and vanilla bean paste until medium peaks form. Cover and refrigerate.
  3. Bloom the Gelatin: Sprinkle gelatin over cold water in a small dish and let sit for 5 minutes until it absorbs the water and looks clear.
  4. Prepare the Chocolate Base: Place chopped 9 ounces dark chocolate in a heatproof bowl. In a small pot, whisk together 1 cup heavy cream, egg yolks, and granulated sugar. Cook over medium-low heat, stirring constantly, until mixture reaches 165°F. Pour hot cream mixture over chocolate, add bloomed gelatin, and let sit for 3 minutes. Stir gently until smooth. Let cool for 5 minutes.
  5. Make the Chocolate Mousse: Pour cooled chocolate base into a large bowl. Fold one-third of the whipped cream into the base gently until smooth. Gradually fold in the remaining whipped cream, careful not to deflate the mixture. Pour mousse over frozen Oreo crust. Cover and refrigerate for at least 4 hours, preferably overnight.
  6. Prepare the Ganache: Place chopped 4 ounces dark chocolate in a medium bowl. Heat 2/3 cup heavy cream in microwave until boiling. Pour over chocolate and let sit for 3 minutes. Stir until smooth. Cool for 5 minutes.
  7. Top the Mousse with Ganache: Pour ganache over chilled mousse, spreading evenly. Refrigerate for 30 minutes to set.
  8. Make Homemade Whipped Cream: Whisk approx. 2/3 cup heavy cream with powdered sugar and vanilla bean paste until medium-firm peaks form. Spoon whipped cream over ganache and garnish with chocolate curls or shavings if desired.
  9. Serve: Run a small offset spatula around the edge to loosen the springform ring. Carefully remove the ring. Slice the pie with a sharp knife, wiping the knife between cuts to maintain clean slices. Enjoy!

Notes

  • Make sure to gently fold the whipped cream into the chocolate base to maintain a light and airy mousse texture.
  • For best results, chill the pie overnight to allow the mousse to fully set.
  • Use high-quality 70% dark chocolate for a rich chocolate flavor.
  • The crust can be made in advance and frozen until ready to assemble.
  • The vanilla bean paste adds a more intense vanilla flavor than extract, but either works well.

Keywords: dark chocolate mousse pie, chocolate mousse, Oreo crust, chocolate ganache, homemade whipped cream, chocolate dessert

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