Easy Chocolate Mousse Pie

This chocolate mousse is structured mainly by whipped cream, which is folded into a rich semi-sweet chocolate ganache.

(Find this recipe along with many others on my baking blog Michael's Test Kitchen !)

This is a simple recipe with no baking required; simply whip up some heavy cream and fold it into a chocolate ganache, then layer over a homemade Oreo crust, and shove in the fridge overnight.

Voila! An amazing, rich chocolate mousse pie. For easier access, be sure to use a spring-form pan, that way the sides can be removed, just like you would with a cheesecake.

For best results, use a Springform Pan

Enjoy!

For crust:

20 Oreos (plus more for decoration)

4 tablespoons butter, melted

¼ tsp. Salt

For mousse:

1 ½ cups semi-sweet chocolate, chopped

2 tsp. Vanilla, divided

⅓ tsp. Salt

3 ¾ cups heavy cream, divided

Grease a 9-inch springform pan.

Crush oreos until they resemble wet sand. Combine crushed oreos with melted butter and ¼ tsp. salt in a small bowl. Firmly press onto the bottom of a springform pan, using a flat object.

Combine chocolate, 1 tsp. of vanilla, and ¼ tsp. salt in a small bowl.

In a small saucepan, bring ¾ cup of heavy cream to a simmer.

Pour hot cream over the chocolate in the small bowl, and allow to sit for a few seconds to melt the chocolate, then mixing everything together.

Place chocolate mixture in the fridge for around 30 minutes to cool.

Whip 1 ½ cups of heavy cream until stiff peaks form.

Take chocolate mixture out of fridge, whisking a bit to loosen it up. Fold in the whipped cream until completely incorporated.

Scrape the chocolate cream mixture onto the oreo-crusted pan, spreading it uniformly. Place pan in fridge and chill overnight.

After chilling, loosen the chocolate mousse from the sides of the pan, and remove the sides. Using a spatula, carefully remove the whole pie from the bottom of the pan, and place on a serving platter.

Decorate with remaining heavy cream and Oreos.

Enjoy!