Oreo cookies crust

1. Grease a 9 inch / 23 cm diameter pie dish.
2. Mix the oreo cookies finely and add the melted butter and mix.
3. Pour this mixture into the bottom of the pie dish and press down to form a cookie bottom.
4. Place the dish in the refrigerator for about 30 minutes.

Chocolate mousse

1. Heat the eggs and sugar in a double boiler and control the temperature which must reach at least 131°F / 55°C while mixing constantly with a whisk.
2. Let the mixture cool a little and during this time melt the dark chocolate in the microwave.
3. Stir in the melted chocolate, vanilla extract and salt to the egg and sugar mixture and let it cool.
4. Place the softened butter in the bowl of a mixer fitted with the whisk attachment and beat on high speed for about 5 minutes, until you have a soft butter.
5. Meanwhile, whip the heavy cream to a thick consistency and set aside.
6. Lower the speed of the mixer and gradually incorporate the chocolate mixture and mix again for about 5 minutes.
7. Finish by adding the whipped cream with a spatula and mix gently until you obtain a smooth and homogeneous texture.

Chocolate curl

1. Place a baking sheet in the freezer for about ten minutes and during this time melt the chocolate in the microwave or double boiler.
2. Spread the melted chocolate on the cold baking sheet with an offset spatula in a thin layer.
3. As soon as the chocolate is cold and no longer shiny, scrape it with a stainless steel spatula to form curls of different sizes and set aside in a fresh place.

Whipped cream

1. Place the cold heavy cream, confectioners' sugar and vanilla in the bowl of a mixer fitted with the whisk attachment.
2. Whip on high speed for about 3-4 minutes until you have a thick whipped cream.
3. Pour the whipped cream over the pie and decorate with chocolate curls.