Chocolate Mousse Pie Recipe

4.67 from 3 reviews

Chocolate Mousse Pie Recipe

Chocolate Mousse Pie! A crunchy Oreo cookie-crust is filled with light and luscious dark chocolate mousse. The pie is topped with a mountain of vanilla scented whipped cream and homemade chocolate curls.

Prep Time2

Bake Time10

Total Time2 10

Servings:10 slices

Ingredients

Chocolate Oreo Crust

36 Oreo cookies (One 14.3 oz package)
3 oz melted butter (6 tablespoons)

Chocolate Mousse

16 oz heavy Cream (2 cups)
10 oz semi sweet chocolate (chopped)
5 ea egg yolks (large eggs)
1 oz dark rum (optional)
4 oz granulated sugar (1/2 cup, divided)
2 each egg whites (large)

Topping

12 oz heavy Cream (1 1/2 cups)
2 oz confectioner's sugar (1/2 cup)
1/2 teaspoon vanilla extract
4 oz semi sweet chocolate (melted)

Instructions

Chocolate Oreo Crust

Preheat the oven to 350°F.
In a food processor grind 36 Oreo cookies to a powder. Put the Oreo crumbs into a medium bowl. Sprinkle 3 oz melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake 10 for minutes.
Take the pan out of the oven and set it aside to cool completely.

Chocolate Mousse

Whip 16 oz heavy Cream to soft peak and it aside while you prepare the other ingredients. Melt 10 oz semi sweet chocolate and set aside.
Combine 5 ea egg yolks, 1/2 of the sugar and the optional rum in a mixer bowl. Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Don't throw away the water, you'll use it for the whites too.
Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture. Whisk the melted chocolate into the yolk mixture in thirds. Fold the cream into the chocolate base.
Combine 2 each egg whites with the remaining sugar in a heatproof mixing bowl. Set the bowl over the pan of simmering water and heat to 160F, stirring constantly. Remove the whites from the heat and whip to full peak and completely cooled. Fold the whites into the mousse.
Spoon the mousse into the prepared pie crust while it is still soft. Smooth to an even layer and refrigerate until set.
Combine 12 oz heavy Cream with 2 oz confectioner's sugar and 1/2 teaspoon vanilla extract and whip to full peak. Spread the cream over the mousse. If desired, decorate the top of the pie with chocolate curls or sprinkles. Serve immediately or chill until serving.
To make chocolate curls spread 4 oz semi sweet chocolate (melted) into a thin layer over a smooth surface like marble, granite or quartz. Allow the chocolate to mostly set then use the edge of a bench scraper, spatula or knife to scrape the chocolate off the surface. It should form large flakes and curls as you scrape.

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