Decadent Dark Chocolate Mousse Pie with Buttery Oreo Crust: The Ultimate Easy Dessert Recipe
As a pastry chef, I’ve crafted countless pies, but none truly compare to the sheer decadence and exquisite texture of a homemade chocolate mousse pie! This recipe elevates a classic to new heights, starting with a perfectly buttery Oreo crust that forms the ideal foundation. It’s then generously filled with a rich, silky dark chocolate mousse, all crowned with a glistening layer of chocolate ganache and fluffy homemade whipped cream. It’s truly a chocolate lover’s dream come true.
The irresistible allure of this pie makes it a dessert you’ll want to celebrate. I’ve deliberately simplified the mousse preparation to ensure it’s easy for anyone to assemble, even if you’re new to baking. Much like my beloved dark chocolate Oreo cake, this is that show-stopping dessert that inspires you to host a gathering, just for the joy of sharing it. Prepare to impress everyone with this melt-in-your-mouth creation!
While this pie is fantastic for feeding a crowd, if you’re seeking something more individual and equally delightful, my moist chocolate Oreo cupcakes are an excellent choice!
Why This Chocolate Mousse Pie is Your Next Favorite Dessert
This isn’t just any chocolate pie; it’s a symphony of textures and deep chocolate flavors designed to delight. Every component is crafted to perfection, ensuring a memorable dessert experience.
The Unforgettable Oreo Crust
Forget bland pie crusts! Our base is a simple yet incredibly flavorful Oreo cookie crust. Crushed Oreos are combined with melted butter and baked just enough to create a firm, chocolatey, and slightly salty counterpoint to the sweet fillings. It’s sturdy enough to hold the rich mousse yet crumbles delightfully with every bite, adding a textural dimension that makes this pie truly special.
Velvety Dark Chocolate Mousse: The Heart of the Pie
The star of the show is, of course, the dark chocolate mousse. Made with high-quality dark chocolate, egg yolks, and whipped cream, it achieves an unparalleled silky-smooth consistency that literally melts in your mouth. The dark chocolate provides a deep, complex flavor that’s rich without being overly sweet, making each spoonful utterly satisfying. The inclusion of gelatin ensures the mousse sets beautifully, holding its elegant form.
Glossy Ganache Layer for Extra Indulgence
Just when you thought it couldn’t get any better, a thin, glossy layer of dark chocolate ganache is poured over the set mousse. This adds another dimension of intense chocolate flavor and a beautiful, professional finish. The slight bitterness of the dark chocolate ganache perfectly complements the sweetness of the mousse and crust, creating a harmonious balance.
Pillowy Homemade Whipped Cream and Elegant Garnish
No chocolate mousse pie is complete without a generous dollop of fresh homemade whipped cream. Light, airy, and subtly sweet, it provides a refreshing contrast to the rich chocolate layers. A sprinkle of delicate chocolate curls or shavings adds an elegant touch, making this pie as beautiful to look at as it is delicious to eat.
Let’s Make This Decadent Pie: Step-by-Step Instructions
Creating this stunning chocolate mousse pie is simpler than you might imagine. Follow these detailed steps for a truly exceptional dessert!
1
Prepare and Bake the Buttery Oreo Crust. Begin by crushing your Oreo cookies into fine crumbs. Mix them thoroughly with melted unsalted butter. Then, firmly press this mixture into the bottom of a 9″ springform pan, ensuring it extends slightly up the sides. You can use your hands or the flat bottom of a measuring cup for even compaction. Baking the crust for a short period helps it set and become perfectly crisp, providing a sturdy foundation for your mousse.
2
Whip the Cream for the Mousse. In a cold mixing bowl, combine heavy cream, powdered sugar, and a touch of vanilla paste (or extract). Whisk until beautiful medium peaks form – this means the cream will hold its shape but still be soft and smooth. Transfer this fluffy whipped cream to a separate bowl, cover it, and chill it in the refrigerator. Keeping it cold is key to maintaining its volume and texture until it’s time to fold it into the chocolate base.
3
Cook the Cream, Egg Yolks, and Sugar for the Mousse Base. In a saucepan, gently whisk together heavy cream, egg yolks, and granulated sugar. Cook this mixture over medium-low heat, stirring continuously, until it reaches 165°F (74°C). This crucial step not only cooks the egg yolks to ensure safety but also fully dissolves the sugar, creating a smooth, rich custard base for the mousse. The heat also prepares the cream to properly melt the chocolate.
4
Combine Hot Cream Mixture with Chocolate and Gelatin. Once the cream mixture reaches the correct temperature, immediately pour it over your finely chopped dark chocolate. At this point, also add the bloomed gelatin (which helps stabilize the mousse). Let the mixture sit undisturbed for 3 minutes. This allows the hot cream to gently melt the chocolate. After 3 minutes, stir vigorously until the chocolate is fully melted and the mixture is perfectly smooth and glossy. This rich chocolate base is almost a ganache in itself!
5
Gently Fold Whipped Cream into the Chocolate Base. Allow the chocolate base to cool slightly to avoid melting the whipped cream. Then, retrieve your chilled whipped cream. Incorporate it into the chocolate base in stages. Start by folding in just one-third of the whipped cream until no white streaks remain. This lightens the chocolate base. Then, gently fold in the remaining whipped cream, being careful not to overmix, which can deflate the air and make your mousse dense. The goal is a light, airy, and uniformly colored mousse.
6
Pour Mousse Over Crust and Chill. Carefully pour the beautifully airy chocolate mousse filling over your pre-baked and cooled Oreo crust. Use a spatula to gently smooth the top, ensuring an even layer. Cover the entire pan with plastic wrap, making sure the wrap doesn’t touch the mousse itself. Refrigerate for at least 4 hours, or ideally overnight. This extended chilling time is essential for the mousse to fully set, achieving its perfect sliceable yet melt-in-your-mouth consistency.
It’s clear you’re a true chocolate connoisseur, which means you’ll absolutely LOVE my gooey Oreo cookie cake. It’s essentially a giant, irresistible Oreo cookie transformed into a decadent cake!
7
Add the Rich Chocolate Ganache Layer. Once your chocolate mousse is completely set, it’s time for the crowning glory! Prepare a smooth, pourable chocolate ganache. Allow it to cool slightly before pouring it evenly over the top of the chilled mousse layer. Gently spread it to the edges for a perfect, even coat. Return the pie to the refrigerator for another 30 minutes. This short chill time allows the ganache to firm up just enough to hold its beautiful sheen and texture before the final topping.
8
Garnish and Serve Your Masterpiece! For the final touch, whip up a fresh batch of homemade whipped cream, just as you did for the mousse base. Spoon or pipe generous dollops over the set ganache. For an elegant finish, sprinkle with delicate chocolate curls or shavings. To serve, run a thin, warm knife around the edge of the springform pan before carefully releasing the ring. Slice with a hot knife, wiping it clean between each cut for perfect slices. Your stunning chocolate mousse pie is now ready to impress!
Expert Tips for a Perfect Chocolate Mousse Pie
Achieving pie perfection is all about attention to detail. Here are some pro tips to ensure your chocolate mousse pie turns out flawless every time:
- Choose Quality Chocolate: The flavor of your mousse and ganache heavily relies on the quality of your dark chocolate. Opt for a good baking bar (70% cocoa is ideal) rather than chocolate chips, which contain stabilizers that prevent smooth melting.
- Temper the Egg Yolks Carefully: When cooking the cream, egg yolks, and sugar, stir constantly and heat gently to avoid scrambling the eggs. Using a thermometer to reach 165°F (74°C) is crucial for both safety and perfect consistency.
- Ensure Chocolate Base is Cool Enough: Before folding in the whipped cream, allow your chocolate base to cool to a lukewarm temperature. If it’s too hot, it will melt the whipped cream, resulting in a runny, dense mousse.
- Fold, Don’t Stir: When combining the whipped cream with the chocolate base, use a gentle folding motion with a spatula. This technique preserves the air in the whipped cream, which is essential for a light and airy mousse texture.
- Chill Thoroughly: Patience is key! The extended chilling times for both the mousse and ganache are non-negotiable. This allows the gelatin to fully set and the flavors to meld, giving you that perfect sliceable, smooth pie.
- Clean Cuts: For beautifully neat slices, heat your knife under hot water, wipe it dry, and then make your cut. Repeat this process for each slice to prevent sticking and messy edges.
Serving Suggestions and Delicious Variations
This chocolate mousse pie is a showstopper on its own, but here are some ideas to make it even more special:
- Classic Toppings: Beyond chocolate curls, consider shaved chocolate, a dusting of cocoa powder, or even fresh raspberries or strawberries for a pop of color and tartness.
- Coffee Kick: Infuse a teaspoon of instant espresso powder into the warm cream mixture (Step 3 of the mousse) to deepen the chocolate flavor with a subtle coffee note.
- Minty Fresh: Add a few drops of peppermint extract to the dark chocolate mousse for a refreshing mint chocolate pie.
- Nutty Twist: For an extra layer of flavor and crunch, sprinkle some finely chopped toasted pecans or almonds over the Oreo crust before adding the mousse.
- Alternative Crusts: While Oreo is classic, a graham cracker crust or a shortbread cookie crust could also make a delicious base. Adjust butter quantity as needed.
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Mousse Pie with Oreo Crust
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Equipment
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9″ spring form pan
Ingredients
Oreo Crust
- 25 whole Oreos
- 5 tablespoons unsalted butter, melted
Dark Chocolate Mousse
- 1 cup heavy cream #1, 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 #2, for the ganache base
- 3 large egg yolks
- 1/3 cup + 1 tablespoon granulated sugar
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 4 ounces 70% dark chocolate bar, chopped
Homemade Whipped Cream for Garnish
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Oreo Crust
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Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper. This makes it easier to remove the pie later.
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In a food processor, pulse approximately 25 whole Oreo cookies until they are finely ground into crumbs. You should aim for about 2 1/2 cups (292 grams) of cookie crumbs.25 whole Oreos
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Transfer the cookie crumbs to a medium-sized mixing bowl. Pour in the melted unsalted butter and stir well with a fork until all of the crumbs are evenly coated and moist.5 tablespoons (64 g) unsalted butter
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Press the buttered cookie crumbs firmly and evenly into the bottom of the prepared springform pan. Extend the crust slightly up the sides of the pan to create a nice edge. Use your hands or the bottom of a flat measuring cup to compact it tightly.
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Bake the crust for 10-12 minutes, or until it looks set and slightly fragrant. Once baked, remove from the oven and let it cool on a wire rack for 10 minutes. After cooling, transfer the pan to the freezer to chill completely while you prepare the fillings. This helps prevent the mousse from softening the crust.
For the Dark Chocolate Mousse
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In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), whisk heavy cream #1 with powdered sugar and vanilla bean paste until medium peaks form. The cream should hold its shape but still be soft. Transfer this whipped cream to a separate bowl, cover it tightly with plastic wrap, and refrigerate until needed.1 cup (240 g) heavy cream #1, 1/4 cup (25 g) powdered sugar, 1 teaspoon vanilla bean paste or extract
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Measure the cold water into a small, shallow dish. Evenly sprinkle the powdered unflavored gelatin over the surface of the water. Let it sit for about 5 minutes until the gelatin “blooms,” meaning it absorbs all the water and becomes translucent and jiggly.1 teaspoon powdered unflavored gelatin, 2 tablespoons cold water
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Place the finely chopped 70% dark chocolate bar in a large, heatproof mixing bowl. Set this bowl aside, ready for the hot cream mixture.9 ounces 70% dark chocolate bar
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In a small saucepan, whisk together heavy cream #2, large egg yolks, and granulated sugar until well combined. Cook this mixture over medium-low heat, stirring constantly with a spatula or whisk, until it reaches 165°F (74°C). Immediately remove from heat. Pour the hot cream mixture over the chopped chocolate in the large bowl, then add the bloomed gelatin. Let the mixture sit undisturbed for 3 minutes to allow the chocolate and gelatin to melt. After 3 minutes, stir thoroughly until the mixture is completely smooth, glossy, and uniform. Set this chocolate base aside to cool for 5 minutes.1 cup (240 g) heavy cream #2, 3 (150 g) large egg yolks, 1/3 cup + 1 tablespoon (85 g) granulated sugar
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Once the chocolate ganache base has cooled slightly (it should still be pourable but not hot), retrieve the chilled whipped cream from the fridge. Gently fold one-third of the whipped cream into the chocolate base until it’s smooth and fully incorporated, lightening the mixture. Continue to gently fold in the remaining whipped cream in two additions, taking care not to overmix and deflate the air. Stop folding as soon as there are no more white streaks visible, ensuring a light and airy mousse.
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Pour the finished chocolate mousse carefully over the frozen Oreo cookie crust in the springform pan. Use a spatula to gently smooth the top surface of the mousse. Cover the top of the pan with plastic wrap, ensuring it doesn’t touch the mousse. Refrigerate for at least 4 hours, or ideally overnight, to allow the mousse to fully set and firm up.
For the Chocolate Ganache Topping
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Place the 4 ounces of chopped 70% dark chocolate bar in a medium heatproof bowl. In a separate microwave-safe measuring cup, heat the heavy cream until it just begins to boil and small bubbles appear around the edges. Pour the hot cream over the chopped chocolate, let it sit undisturbed for 3 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.1/2 cup (120 g) heavy cream, 4 ounces 70% dark chocolate bar
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Allow the ganache to cool for about 5 minutes. It should still be pourable but not steaming hot. Retrieve the chilled pie from the fridge and pour the ganache evenly over the top of the set mousse layer. Gently spread it with a spatula to cover the entire surface of the pie.
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Return the pie pan to the refrigerator for an additional 30 minutes. This allows the ganache layer to set and become firm, creating a distinct, beautiful top layer before you add the final whipped cream garnish.
For the Homemade Whipped Cream Garnish
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In a clean stand mixer bowl, whisk the remaining heavy cream, powdered sugar, and vanilla bean paste until medium-firm peaks form. The cream should be fluffy and hold its shape well. Spoon or pipe generous dollops of this whipped cream over the set ganache layer. Finish by sprinkling with chocolate curls or shavings for an elegant presentation.2/3 cup (157 g) heavy cream, 2 tablespoons (25 g) powdered sugar, 1 teaspoon vanilla bean paste or extract
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To neatly remove the springform pan ring, run a small, thin offset spatula or a butter knife gently around the inner edge of the ganache. Unlock the ring and carefully lift it off. Use a sharp, warm knife to cut out individual slices, wiping the knife clean with a dry towel between each slice for the cleanest cuts. Serve immediately and enjoy your incredibly decadent Dark Chocolate Mousse Pie!
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Notes for Success
Freezing: This pie is excellent for making ahead! You can freeze the entire pie (after the ganache has set but before adding the final whipped cream garnish) or individual slices. Wrap them tightly in plastic wrap and then foil, or place them in an airtight freezer-safe container, for up to one month. To serve, simply let them defrost slowly in the refrigerator overnight. Add fresh whipped cream just before serving.
Important Note on Chocolate: For the best, creamiest texture and deepest chocolate flavor in your mousse and ganache, it is crucial to use a high-quality dark chocolate bar (70% cocoa) that you chop yourself. Do not use chocolate chips, as they contain additives and stabilizers that prevent them from melting as smoothly and will result in a grainy or less creamy pie. Opting for a baking bar makes a significant difference in the final product!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.