Description
This rich and airy Chocolate Mousse Pie features a luscious blend of semi-sweet and bittersweet chocolate, mini marshmallows melted into a creamy base, folded with whipped cream, all nestled in a crunchy Oreo pie crust. Topped with a sweetened whipped cream layer and chocolate shavings, it’s a perfect indulgent dessert that sets beautifully after chilling.
Ingredients
Scale
Chocolate Base
- 2 Tbsp salted butter, diced
- 1 cup semi-sweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- 2 cups mini marshmallows
- 1/3 cup whole milk
- 1 tsp vanilla extract
Mousse
- 1 3/4 cups heavy whipping cream
Pie Crust
- 1 Oreo pie crust
Whipped Cream Topping
- 1 cup (235ml) heavy cream
- 2 Tbsp (25g) granulated sugar
Garnish
- Chocolate shavings, for garnish
Instructions
- Melt the Chocolate Base: In a large saucepan over low heat, combine the diced butter, whole milk, semi-sweet chocolate chips, bittersweet chocolate chips, and mini marshmallows. Stir continuously until the marshmallows have fully melted and the mixture is smooth and creamy. Remove from heat, stir in the vanilla extract, then let the mixture cool at room temperature for 1 hour.
- Prepare the Whipped Cream: Pour 1 3/4 cups of heavy whipping cream into a large mixing bowl. Use an electric mixer to whip the cream until stiff peaks form, making sure not to overwhip to maintain smoothness.
- Fold Cream into Chocolate: Gently fold the whipped cream into the cooled chocolate mixture with a spatula, combining until the mixture is light, fluffy, and uniform in color. Avoid overmixing to keep the mousse airy.
- Fill the Pie Crust: Pour the prepared chocolate mousse into the Oreo pie crust. Smooth the surface evenly with a spatula.
- Chill the Pie: Transfer the pie to the refrigerator and chill for at least 3 hours to allow the mousse to set firmly.
- Make Whipped Cream Topping: In a clean bowl, combine 1 cup of heavy cream with the granulated sugar. Whip until stiff peaks form, ensuring the mixture is smooth and holds its shape well.
- Garnish and Serve: Spread the sweetened whipped cream topping evenly over the chilled mousse pie. Generously sprinkle with chocolate shavings. Refrigerate until ready to serve, then slice and enjoy.
Notes
- Be sure to let the chocolate base cool completely before folding in whipped cream to prevent it from melting.
- Use an electric mixer for best results when whipping cream to achieve the perfect stiff peaks.
- The Oreo crust adds a delicious chocolatey crunch but can be substituted with any chocolate cookie crust if preferred.
- Chilling time is important to ensure the mousse sets properly – don’t rush this step.
- For a stronger chocolate flavor, increase the bittersweet chocolate chips slightly.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
