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No Bake Chocolate Mousse Pie
No Bake Chocolate Mousse Pie
No Bake Chocolate Mousse Pie
No Bake Chocolate Mousse Pie cover
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No Bake Chocolate Mousse Pie

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a food processor, add the Oreos and pulse until they become fine crumbs. Add the melted butter and mix until combined.
2
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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.
3
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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.
4
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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.
5
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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.
6
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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!
7
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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.
8
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Gently fold the meringue into the into the chocolate mixture until no white streaks are left.
9
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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.
10
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Just before serving the pie, make the whipped cream.
11
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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!
12
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Top the pie with the whipped cream, and add chocolate shavings, if desired. Enjoy!

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Tips & Tricks (5)

  • Temper Your Chocolate 🍫
    Melt chocolate over a double boiler or in short 20-second microwave bursts, stirring between each, to prevent seizing and ensure a silky, smooth mousse texture.
  • Chill Your Mixing Bowls ❄️
    Place your mixing bowl and whisk in the freezer for 10 minutes before whipping heavy cream to achieve stiff peaks faster and create a more stable, long-lasting mousse.
  • Crush Oreos Properly 🍪
    Pulse Oreos in a food processor until they resemble coarse sand, then combine with melted butter and press firmly into the pie pan using the bottom of a measuring cup for an even, compact crust.
  • Fold, Don't Stir 🔄
    Use a rubber spatula to gently fold the whipped cream into the chocolate mixture in two additions, using an under-and-over motion to maintain air and preserve the mousse's cloud-like texture.
  • Plan Your Timeline 📅
    Refrigerate the assembled pie for at least 6 hours (preferably overnight) to allow flavors to meld and the filling to set completely for clean, elegant slices.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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