Ingredients
Scale
- 22 regular Oreo cookies (not Double Stuf)
- 5 tablespoons (71g) unsalted butter, melted
- 8 ounces (226g) unsweetened chocolate, finely chopped (two 4-ounce bars)
- 2 tablespoons (28g) unsalted butter
- 4 large egg whites (120g)
- 1 cup (200g) granulated sugar
- 1/4 teaspoon cream of tartar
- 2 cups (480mL) heavy cream, cold
- 6 whole Oreos, crushed into crumbs (68g)
- 1 cup (240mL) heavy cream, cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Optional: chocolate curls or shavings for topping
Instructions
- Preheat oven to 350°F (177°C).
- Pulse 22 Oreos into fine crumbs and mix with melted butter.
- Press mixture into a 9-inch pie dish and bake for 10 minutes; cool completely.
- Melt chocolate and butter in a heat-proof bowl; cool slightly.
- Create meringue by whisking egg whites, sugar, and cream of tartar over simmering water until 160°F.
- Beat meringue until soft peaks form, then gently fold in melted chocolate.
- Whip heavy cream to medium peaks and fold into chocolate mixture.
- Layer half the mousse into the crust, then sprinkle crushed Oreos; top with remaining mousse.
- Whip heavy cream, sugar, and vanilla until medium peaks form; spread over mousse.
- Cover and refrigerate for at least 4 hours or up to 1 day 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
Ensure all ingredients, especially heavy cream, are chilled for best results.
Be gentle when folding in whipped cream to maintain texture.
Use fresh eggs for optimal meringue flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 20
- Sodium: 150
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 70