No Bake Chocolate Mousse Pie
This no bake chocolate mousse pie has a buttery Oreo crust, silky smooth chocolate filling, and a heaping pile of freshly whipped cream. No need to turn your oven on to make a decadent & impressive dessert!
Ingredients
For the Oreo crust:
- 20 oreos
- 56 g (4 tablespoon) unsalted butter, melted
For the chocolate mousse filling:
- 4 large eggs, separated
- 133 g (⅔ cup) granulated sugar, divided
- 227 g (8 oz) bittersweet chocolate
- 1 teaspoon vanilla extract
- 113 g (8 tablespoon) unsalted butter, room temp
For the whipped cream:
- 340 g (1 ½ cups) heavy cream, cold
- 36 g (3 tablespoon) granulated sugar
Instructions
For the Oreo crust:
- In a food processor, add the Oreos and pulse until they become fine crumbs. Add the melted butter and mix until combined.
- Press the Oreo mixture into the bottom and sides of a 9” pie dish, packing it in with the back of a spoon or a small cup. Place in the freezer while you make the chocolate mousse filling.
For the chocolate mousse filling:
- In a medium bowl, whisk together the egg yolks and 66g (⅓ cup) sugar until it's pale in color and flows off of the whisk. Then, place over a small pot of simmering water, whisking frequently until it reaches 160 F.
- Turn the heat down to low and mix in the chocolate and vanilla until fully melted. It will turn into a thick, fudge-like consistency. Set aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 2-3 minutes until light and fluffy.
- Add in the egg yolk, chocolate mixture, then turn the mixer up to high speed for about 3 minutes until fluffy. Don’t worry if it starts to split, it will all come together once the meringue is added!
- In a separate medium bowl, whisk together the egg whites and remaining sugar. Place over a small pot of simmering water, whisking frequently until it reaches 160 F. Remove the bowl from heat and use an electric hand mixer to beat until stiff peaks form.
- Gently fold the meringue into the into the chocolate mixture until no white streaks are left.
- Pour the chocolate mousse filling into the Oreo crust and smooth out the top with an offset spatula. Place in the fridge to chill for at least 3 hours or overnight.
For the whipped cream:
- Just before serving the pie, make the whipped cream.
- In a large measuring cup or bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!
- Top the pie with the whipped cream, and add chocolate shavings, if desired. Enjoy!
Notes
- If you don't have a food processor, crush the Oreos with a rolling pin. Place the Oreos in a double lined ziplock bag, and use a rolling pin to crush them into fine crumbs! Then pour them into a bowl, and stir in the melted butter.
- Separate the eggs with your hands. The best way to separate an egg and ensure the egg yolk doesn't break is to crack the egg into a shallow bowl, then pick up the egg yolk with your hands. The egg white will easily pull away from the yolk, which you can then place into another bowl.
- Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy.
- Assemble the pie just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the pie until just before serving.
Nutrition Facts
Serving: 1piece | Calories: 476kcal | Carbohydrates: 39g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 110mg | Potassium: 205mg | Fiber: 2g | Sugar: 30g | Vitamin A: 858IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 4mg
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