Chocolate Mousse Pie

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.


For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted

For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.


For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.

For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.


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