Oreo Mousse Pie

I think we all know each other well enough now that I can admit something freely: I am not so crazy about chocolate.  Don’t get me wrong, I appreciate chocolate but very rarely crave a chocolatey treat.  I am one of those people whose favorite chocolate is white chocolate.

Every now and then a craving for chocolate hits that must be satisfied immediately.  Now let me tell you a tale of such a time.  It was an innocent holiday party.  The event was slowly coming to an end, and my belly was full of good food.  The desserts were brought out, and since it is rude to refuse any dessert, I took one of each sampling of treats, one being an chocolate mousse pie.  It was love at first bite, and I needed more chocolate.  I finished my piece and feeling unsatisfied went for another.  One lonely chocolate square sat on the serving platter.  But not for long, as it soon took new location in my stomach.  And my chocolate fix began.  I was determined to recreate this glorious pie myself as soon as possible.  I came home, promptly ate two chocolate truffles (no shame), and began my planning.
This pie is wonderful in all it’s Oreo goodness.  An Oreo crust, a layer of chocolate mousse, a layer of Oreos, and a layer of white chocolate mousse.  Perfection.  It does take some time, as each layer needs to set up and the Oreo cookie layer needs to soften, but it is so worth the wait.Warning: this is a messy pie but so delicious.


Adapted from Bon Appetit & Bon Appetit
For the Oreo Crust:
21 chocolate sandwich cookies, crushed
4 tablespoons butter, melted
For the Chocolate Mousse:
8 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
Pinch of salt
3 cups whipping cream
1/4 cup sugar
For the White Chocolate Mousse:
2 tablespoons water
1 1/2 teaspoons gelatin
1 1/2 cups whipping cream
6 ounces white chocolate, chopped
1/3 cup egg whites, room temperature
Pinch of salt
3 tablespoons sugar
20-30 Chocolate sandwich cookies
Additional Cookies, for topping
For the Oreo Crust:
Preheat the oven to 350°F.  Grease a 9 inch springform pan.In a large bowl combine sandwich cookies and butter.  Stir until moistened.  Push into bottom and about half an inch up the sides of a springform pan.  Bake for 5-7 minutes.  Cool completely.

For Chocolate Mousse:

In a large bowl combine milk chocolate, semisweet chocolate, vanilla extract, and salt.  In a small saucepan over medium heat, bring 1 cup of whipping cream to a boil.  Pour over chocolate and whisk until chocolate is melted.  Let sit to cool slightly, at least 10 minutes.

Pour 2 cups in a large bowl.  Whip until firm peaks form.  Fold whipped cream mixture into chocolate mixture until just combined.  Pour on top of crust . Chill until set, about 3-4 hours.

For the White Chocolate Mousse:

In small bowl combine water and gelatin.  Stir together and let sit for 10 minutes.

In a small saucepan, combine 3/4 cup whipping cream and white chocolate over medium heat.  Cook until melted, stirring occasionally   Stir in gelatin until combined.  Pour into a bowl.  Stir in 3/4 cup whipping cream.  Chill for about 1 hour, stirring occasionally.  Whip until firm peaks form.

In a separate bowl combine egg whites and salt.  Using clean beaters, beat until foamy.  Gradually add sugar and continue beating until stiff peaks form.  Fold egg whites into white chocolate mixture.

Add a layer of chocolate sandwich cookies on top of the chocolate mousse, making as thick as you desire.  Pour white chocolate mousse on top.  Chill until set, at least 4 hours.  Remove sides of springform pan carefully.  Garnish with additional chocolate sandwich cookies.


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