Ingredients
Scale
- 25 regular Oreos
- 4 tablespoons (57 grams) salted butter, melted (European style preferred)
- 4 egg yolks
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 2 cups (480 grams) heavy whipping cream, divided
- 3/4 teaspoon vanilla extract
- 8 oz semi-sweet or dark chocolate, chopped
- ½ cup (120 grams) heavy whipping cream
- 4 oz semi-sweet or dark chocolate, chopped
- ½ cup (120 grams) cold heavy whipping cream
- 1–2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F and line the springform pan with parchment paper.
- Pulse Oreos into fine crumbs, mix with melted butter, and press into the pan.
- Pre-bake the crust for 10-12 minutes and cool.
- Whisk egg yolks, sugar, and salt over simmering water until smooth.
- Warm heavy cream, whisk into egg mixture, then fold in melted chocolate.
- Whip remaining heavy cream, gently fold into chocolate mixture.
- Pour mousse into cooled crust and refrigerate for 4 hours or overnight.
- Prepare ganache by heating cream, pour over chopped chocolate, stir until smooth.
- Pour ganache over set mousse, chill for an hour.
- Beat cold cream with powdered sugar, spread over pie, and chill again before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using room temperature ingredients helps to achieve smooth mixture.
Make sure the chocolate is completely melted for a smooth ganache.
Chill mixing bowls and beaters for optimal cream volume.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 80