Triple Chocolate Mousse Pie

angled shot of chocolate mousse pie with two slices in front and behind on white plates, chocolate shavings around, a white cheese cloth, and empty glasses behind

Triple Chocolate Mousse Pie

Triple Chocolate Mousse Pie...the best dessert to make for any and every occasion! Every bite is extra chocolate-y, silky smooth, and oh so delicious. You simply can't get better than this!

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 15

Refrigeration Time: 1

Total Time: 1 50

Servings:

Calories: 791kcal

Ingredients

Chocolate Cookie Crust

25 oreos
6 Tablespoons salted butter melted

Pie Filling

2 cups heavy cream cold
1½ cups dark chocolate pieces
1½ teaspoons powdered gelatin
⅛ cup water
2 large eggs room temperature
3 large egg yolks room temperature
3¼ Tablespoons granulated sugar
1 cup dark chocolate chunks

Instructions

Chocolate Cookie Crust

Heat oven to 350° F.
Place chocolate sandwich cookies in food processor.
Process to fine crumbs.
Stream in melted butter.
Continue to process until cookies and butter are thoroughly combined.
Pour into a 10" pie plate.
Spread evenly around the bottom and up the sides.
Pack firmly.
Bake for 5 minutes.

Filling

In a medium bowl, whip cream to stiff peaks.
Refrigerate.
Place dark chocolate pieces in a microwave safe bowl. Set aside.
In a small bowl, dissolve gelatin in water. Set aside.
Bring 1" of water to a simmer in a medium saucepan.
In a medium bowl, whisk together eggs, egg yolks, and sugar.
Place over simmering water.
Heat, while whisking, to 135° F.
Remove from heat.
Mix in gelatin.
Whip with an electric mixer until light and fluffy, about 3-4 minutes.
Microwave chocolate in 15 second increments, stirring after each, until melted and smooth.
Immediately stir into egg mixture.
When chocolate and egg mixture are completely combined, fold in whipped cream one third at a time.
Fold in chocolate chunks.
Spoon into pie shell.
Chill for at least 1 hour.

Notes

Substitutions:

You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
Store-bought whipped cream can be used instead of chantilly cream.

Expert Tips:

If you don't have a food processor, you can crush the oreos by putting them in a zip top bag and using a rolling pin to break them up.
Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
To press the cookie crust to the pan, it’s best to use a glass or a measuring cup.
When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don’t want chunks of gelatin in your mousse!
If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
Be careful to not over-whip your cream!
When folding in the whipped cream, do not over fold. You don’t want to deflate the mousse.

Nutrition