This chocolate mousse pie is easy to make. Composed of an Oreo crust, a generous layer of chocolate mousse topped with chocolate ganache. An impressive and no bake dessert.
If you are looking for an easy and impressive chocolate dessert, search no more. You have found it. This chocolate mousse tart is all I have ever dreamed off: almost effortless and it still looks like you have spent hours making it! The perfect dessert in my book 😊. Chocolate fan over here, and if you are like me, you will love this.
Very few ingredients and utensils are necessary:
To make this chocolate mousse pie recipe there are three main components you need:
First you need to make the oreo pie crust by combing the cookie crumbs and the melted butter in a small bowl. Pour into a greased 20 cm tart mould, then press into an even layer along the bottom, reaching up to the sides until they are completely covered. Refrigerate while you make the mousse.
Once the crust is ready, make the chocolate mousse (detailed explanation in the next question 😉) and then fill the pie with it. Spread evenly using an offset spatula or the back of a spoon. Refrigerate until the mousse has set and chilled. About 4 hours.
Once the mousse has set and the four hours have passed, make the chocolate ganache and top the chocolate mousse pie with it. Sprinkle some crushed oreos over it.
This pie must be enjoyed chilled!
To make this easy chocolate mousse you need to:
Chocolate mousse can be made in advance if you will be having it as a dessert on its own. Up to 2 days in advance is fine.
However, if you are using this chocolate mousse as a pie or cake filling it must be prepared at the time you are planning to assemble said tart or cake. It can't be made in advance in this case.
Chocolate mousse cannot be left out. It needs to always be refrigerated.
This chocolate tart lasts for 3 to 4 days in the refrigerator. If it lasts this long 😉.
You can freeze this dessert. I would recommend freezing it without the chocolate ganache frosting.
As soon as you have filled your pie tin with the chocolate mousse, cover it and freeze for up to 1 month.
To defrost: let it sit in the refrigerator overnight. Top with the chocolate ganache and enjoy.
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