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5 from 8 votes

Chocolate Mousse Pie

By Britney
Prep: 10 minutes
Cook: 45 minutes
Setting Time: 8 hours
Total: 8 hours 55 minutes
Servings: 12
a slice of chocolate mousse pie on a plate topped with whipped cream and chocolate curls.
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This silky chocolate mousse pie is a chocolate lovers dream! Light, creamy, and packed with rich chocolate flavor everyone will love!

Equipment

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Ingredients 

Oreo Cookie Crust

  • 28 Oreo Cookies
  • 6 tbsp Unsalted Butter, (melted)
  • Pinch Kosher Salt

Chocolate Mousse Layer

  • 1 1/2 cup Whole Milk
  • 1 1/2 cup Heavy Cream
  • 5 Egg Yolks
  • 1/2 cup Sugar
  • 1/2 tsp Kosher Salt
  • 1 tbsp Vanilla Bean Paste, (or extract)
  • 12 oz Dark Chocolate, (at least 60%-70% cocoa), chopped
  • 2 tbsp Unsalted Butter

Whipped Cream Topping

  • 1 cup Heavy Cream, (cold)
  • 1/3 cup Powdered Sugar
  • 2 tsp Vanilla Bean Paste, (or extract)
  • Pinch Kosher Salt

Instructions 

  • Make the oreo cookie crust - Preheat the oven to 350 degrees F. Combine oreo cookies, melted butter, and kosher salt in a food processor and blend until fine crumbs form. Line the bottom of a springform pan with parchment paper. Firmly press the oreo cookie crumbs on the sides and bottom of the pan. Bake for 12 minutes. Set aside to cool. 
  • Add heavy cream and milk to a medium saucepan over low heat. Warm for 5-7 minutes, until warm to the touch - do not bring to a boil.
  • In a large mixing bowl, whisk together egg yolks, sugar, and salt. Slowly begin adding the hot cream to the egg mixture, about 1/2 cup at a time, whisking constantly to prevent the eggs from scrambling. Once all of the cream is added, pour the mixture back into the pan and cook over medium low heat for about 10-15 minutes, stirring frequently, until it thickens slightly, enough to coat the back of a spoon.
  • Remove the pan from the heat and pour into a heatproof bowl. Add the chopped chocolate, butter, and vanilla bean paste. Let the mixture sit for about 2 minutes, then whisk together until just combined. Pro tip: if you see any lumps, strain through a fine mesh sieve.
  • Pour into a food processor (or use an immersion blender) and blend until smooth and combined - about 30 seconds to a 1 minute. Pour the chocolate mixture into the oreo cookie crust. Place into the refrigerator to set for at least 8 hours, ideally 12 hours. No need to cover with plastic wrap unless keeping in the refrigerator for more than 2 days.
  • Before serving, whip together cold heavy cream, powdered sugar, vanilla bean paste, and a little salt until stiff peaks form. Add on top of the pie and top with chocolate shavings.

Notes

  • Use high-quality chocolate (at least 60% cacao) for the best flavor and smoothest texture. Avoid chocolate chips since they contain stabilizers that can affect the mousse consistency.
  • If you have difficulty separating the raw eggs, it's easier to do when the eggs are cold. 
  • When tempering the egg yolks, slowly pour in the warm cream, whisking constantly to prevent eggs from scrambling.
  • For perfect slices, dip your knife in hot water, wipe dry, and slice with a gentle sawing motion.

Nutrition

Calories: 591kcal, Carbohydrates: 48g, Protein: 7g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 149mg, Sodium: 234mg, Potassium: 347mg, Fiber: 4g, Sugar: 33g, Vitamin A: 969IU, Vitamin C: 0.2mg, Calcium: 90mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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