This chocolate mousse pie is totally decadent and irresistible! An insanely easy to make, no-bake dessert. With a crunchy oreo cookies crust, a rich silky chocolate mousse, homemade whipped cream and topped with chocolate curls.
When fall comes and pie season is upon us, it's almost impossible to miss this delicious chocolate mousse pie with its whipped cream. A chocolate lovers' dessert, made of 3 delicious layers that gives an ultimate pleasure in the mouth.
Like a French silk pie
Very similar to the popular French silk pie in its composition, but with a no-bake base compared to the regular pie recipe made with a pie crust like in my Pumpkin pie or Apple pie. Its crispy bottom is perfectly combined with a smooth and silky chocolate mousse and to soften the strong taste, a cloud-like easy homemade whipped cream.
Pies made with a cookie crust are much simpler and give a crispier taste in the mouth like in my key lime pie recipe or in my raspberry mousse pie recipe. And it's especially useful in no-bake recipes like my strawberry no-bake cheesecake and desserts in glasses.
Here's how to make the oreo cookies crust:
- Start by blending the cookies in a blender until you have a fine powder with no chunks.
- Melt the butter in the microwave
- Add it to the mixed cookies, which should be well impregnated with butter.
- Pour the mixture into your dish and using either the bottom of a glass or a measuring spoon, press the cookies down until you have a layer of about 3-4 mm, while also going up the edges.
- Place the dish in the refrigerator for about 30 min while you prepare the other preparations
Tip: Make sure to pack the edges to avoid cracking when serving.
This is the heart of this wonderful dessert, like my chocolate mousse recipe, a smooth and silky texture and a rich flavor that no chocolate lover can resist.
Made with eggs that are pasteurized with sugar in a double boiler up to a certain temperature, which makes this no-bake dessert safe to eat.
How to make the chocolate mousse
- Place eggs and sugar in a bowl and heat in a double boiler over a saucepan containing a little water while stirring with a whisk.
- Check the temperature with a cooking thermometer which should read at least 131°F / 55°C.
- Meanwhile, melt the chopped chocolate in the microwave.
- Remove from heat and gradually add the melted chocolate to the egg mixture while mixing with a whisk until you have a smooth chocolate mixture and let cool slightly.
- Place the softened butter in the bowl of a mixer fitted with the whisk attachment and mix at medium speed for about 5 minutes.
- Lower the speed of the mixer and stir in the chocolate mixture.
- Meanwhile, whip the heavy cream until stiff peaks form.
- Finish by folding the whipped cream into the mixture with a spatula.
- Pour the chocolate mousse over the cookie crust and chill for at least 4 hours.
Tips: If you don't have a thermometer to pasteurize the eggs, then heat over medium heat for at least 5 minutes, the sugar should be completely dissolved
A must to go with and soften the strong taste of chocolate, homemade whipped cream is like a cloud in your mouth and is very easy to make - all you need is a good electric mixer.
- Place the cold heavy cream with the confectioner's sugar and vanilla in a bowl.
- Beat with an electric whisk for about 3-4 minutes on medium speed until you have a nice thick cream.
- Pour the mixture over the top of the cooled pie and decorate with chocolate curls.
Tips: Be careful not to beat for too long or it will slice and if unfortunately this is the case you can add small amounts of cold cream while mixing at medium speed to get a smooth texture.
How to make the chocolate curl
I've always been intrigued by chocolate curls, I thought it would take some pastry knowledge to master the science of chocolate. Well no, it's quite simple to do and you can do it without tempering the chocolate but if you have a little time then tempering can give you even prettier and shinier curls.
- Place a baking sheet in the freezer for about 10 minutes.
- Meanwhile, place the chopped chocolate in a bowl and heat it in a double boiler with a little water.
- When the chocolate is completely melted, pour it onto the back of the baking sheet.
- Immediately with an angled spatula spread the chocolate to a thin 1mm thickness and let it cool for a good minute.
- When the chocolate is completely cooled, use a steel spatula to scrape off the chocolate in a semicircle to obtain small chocolate curls.
- Keep them in a fresh place away from humidity until it is time to decorate your pie.
Others chocolate desserts
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