Description
This decadent Chocolate Mousse Pie features a luscious blend of melted chocolate, marshmallows, and whipped cream, all nestled in a crunchy Oreo pie crust. The airy mousse texture combined with the rich chocolate flavors makes it a perfect dessert for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Mixture
- 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
Crust
- 1 Oreo pie crust
Topping
- 1 cup (235ml) heavy cream
- 2 Tbsp (25g) granulated sugar
- Chocolate shavings, for garnish
Instructions
- Make Chocolate Mixture: In a large saucepan over low heat, combine the butter, whole milk, semi-sweet and bittersweet chocolate chips, and mini marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth and creamy. Remove from heat and stir in vanilla extract. Allow the mixture to cool at room temperature for 1 hour.
- Whip Cream for Mousse: In a large mixing bowl, whip 1 3/4 cups heavy whipping cream using an electric mixer until stiff peaks form. Be careful not to overwhip to maintain the right texture.
- Combine Whipped Cream and Chocolate: Gently fold the whipped cream into the cooled chocolate mixture using a spatula. Mix until the mousse is light, fluffy, and uniform in color, avoiding overmixing to preserve the airy texture.
- Fill Pie Crust: Pour the chocolate mousse into the Oreo pie crust and spread evenly with a spatula.
- Chill Mousse: Refrigerate the pie for at least 3 hours to allow the mousse to set firmly.
- Prepare Whipped Cream Topping: In a clean bowl, combine 1 cup heavy cream and granulated sugar. Whip until stiff peaks form, ensuring the topping is smooth and holds its shape.
- Garnish and Serve: Spread the sweetened whipped cream over the chilled mousse pie. Garnish liberally with chocolate shavings. Keep refrigerated until ready to serve. Slice before serving.
Notes
- Allow the chocolate mixture to cool completely before folding in whipped cream to prevent melting the cream.
- Do not overwhip the cream to avoid it turning grainy or buttery.
- Use a spatula to gently fold ingredients together to retain the mousse’s airy texture.
- If you don’t have an Oreo pie crust, you may substitute with a graham cracker crust or homemade chocolate cookie crust.
- Chill the pie for at least 3 hours; longer chilling will help the mousse to set even firmer.
- For extra flavor, you can add a tablespoon of coffee or espresso to the chocolate mixture to enhance the chocolate taste.
