Easy Chocolate Mousse Pie

This chocolate mousse is structured mainly by whipped cream, which is folded into a rich semi-sweet chocolate ganache.

(Find this recipe along with many others on my baking blog Michael's Test Kitchen !)

This is a simple recipe with no baking required; simply whip up some heavy cream and fold it into a chocolate ganache, then layer over a homemade Oreo crust, and shove in the fridge overnight.

Voila! An amazing, rich chocolate mousse pie. For easier access, be sure to use a spring-form pan, that way the sides can be removed, just like you would with a cheesecake.

For best results, use a Springform Pan

Enjoy!

Step 1: Ingredients

For crust:

20 Oreos (plus more for decoration)

4 tablespoons butter, melted

¼ tsp. Salt

For mousse:

1 ½ cups semi-sweet chocolate, chopped

2 tsp. Vanilla, divided

⅓ tsp. Salt

3 ¾ cups heavy cream, divided

Step 2: The Crust

Grease a 9-inch springform pan.

Crush oreos until they resemble wet sand. Combine crushed oreos with melted butter and ¼ tsp. salt in a small bowl. Firmly press onto the bottom of a springform pan, using a flat object.

Step 3: The Ganache

Combine chocolate, 1 tsp. of vanilla, and ¼ tsp. salt in a small bowl.

In a small saucepan, bring ¾ cup of heavy cream to a simmer.

Pour hot cream over the chocolate in the small bowl, and allow to sit for a few seconds to melt the chocolate, then mixing everything together.

Place chocolate mixture in the fridge for around 30 minutes to cool.

Step 4: Whipped Cream

Whip 1 ½ cups of heavy cream until stiff peaks form.

Step 5: Stir It Up

Take chocolate mixture out of fridge, whisking a bit to loosen it up. Fold in the whipped cream until completely incorporated.

Scrape the chocolate cream mixture onto the oreo-crusted pan, spreading it uniformly. Place pan in fridge and chill overnight.

Step 6: Remove and Decorate

After chilling, loosen the chocolate mousse from the sides of the pan, and remove the sides. Using a spatula, carefully remove the whole pie from the bottom of the pan, and place on a serving platter.

Decorate with remaining heavy cream and Oreos.

Step 7: Enjoy!

Enjoy!

Comments

[WUVIE]

Oh, yum! My mouth was watering just looking at your pictures. Good luck in the contest, Michael. :-)

[MichaelsTestKitchen]

thank you! :D

[Ermin_]

Looks nice!

But as with a lot of other recipes I have seen there are some common issues. Giving measurements in units in spoons, cups or glasses is really bad (at least in my opinion). The best way in my opinion would be to write down units of volume for liquids and the rest in units of mass. (Liquids can be in grams as well in my opinion or both. It is easy to just take the bowl with the mixture, put it on kitchen scales, set them to zero and pour the exact amount directly from the original packaging)

I have seen a lot of different table/tea spoons in my life and that is besides the fact that someone may have meant that the ingredient must be taken with a heap on top (then there is question of how big must the heap be? Maximum possible? And max. value can also change from the condition of the ingredient and the shape of the spoon)

Measurements in cups also have their problems (I guess a cup is 250ml and ~240ml in US , if that is not so, then there is another problem.. ). If it is liquid or flour, all right, but, for example, I do not think I can get chocolate like the one you have shown anywhere I know around here. Even if I do find some chocolate drops of a different manufacturer, the bits may be of a different size/shape which means they would take up different volume. Obviously I can buy any chocolate and chop it up by myself, but that means I need to know the amount in units of mass (grams, ounces or something such).
Generally speaking I personally prefer measurements in units of mass as I find it more convenient in most cases.

Also, as I said I can not get such chocolate around here, so it would be nice if you could write the cacao content of "semi-sweet chocolate". Around here we have milk chocolate and dark chocolate (usually around 53% I think, but there are other ones with higher cacao content as well {75, 82, 90}), so I am unsure what would be an equivalent. Quick google search says it should be 60% , but how am I to know if that is an international standard for "semi-sweet chocolate" that every manufacturer abides by.

[Creative-Z]

Looks delicious!

[MichaelsTestKitchen]

Thanks!

[jessyratfink]

That's beautiful! :)

[MichaelsTestKitchen]

thanks :D