SINGLE SERVE CHOCOLATE MOUSSE PIE

Serves 1
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Directions

  1. 1Preheat oven to 350 degrees F.
  2. 2Preheat oven to 350 degrees F.
  3. 3Preheat oven to 350 degrees F.
  4. 4Crush 4 Oreos and mix them with 1 tablespoon of melted unsalted butter.
  5. 5Crush 4 Oreos and mix them with 1 tablespoon of melted unsalted butter.
  6. 6Crush 4 Oreos and mix them with 1 tablespoon of melted unsalted butter.
  7. 7Press the Oreo mixture into a 5-inch pie dish or a large ramekin.
  8. 8Press the Oreo mixture into a 5-inch pie dish or a large ramekin.
  9. 9Press the Oreo mixture into a 5-inch pie dish or a large ramekin.
  10. 10Bake the Oreo crust for 7 minutes.
  11. 11Bake the Oreo crust for 7 minutes.
  12. 12Bake the Oreo crust for 7 minutes.
  13. 13Allow the baked crust to cool completely.
  14. 14Allow the baked crust to cool completely.
  15. 15Allow the baked crust to cool completely.
  16. 16Finely chop 1 ounce of semisweet chocolate and add it to a small heat-proof bowl.
  17. 17Finely chop 1 ounce of semisweet chocolate and add it to a small heat-proof bowl.
  18. 18Finely chop 1 ounce of semisweet chocolate and add it to a small heat-proof bowl.
  19. 19Warm 2 tablespoons of heavy cream in the microwave for about 15 seconds (do not let it boil).
  20. 20Warm 2 tablespoons of heavy cream in the microwave for about 15 seconds (do not let it boil).
  21. 21Warm 2 tablespoons of heavy cream in the microwave for about 15 seconds (do not let it boil).
  22. 22Pour the hot cream over the finely chopped chocolate and let it sit for a few minutes to melt the chocolate.
  23. 23Pour the hot cream over the finely chopped chocolate and let it sit for a few minutes to melt the chocolate.
  24. 24Pour the hot cream over the finely chopped chocolate and let it sit for a few minutes to melt the chocolate.
  25. 25Stir the hot cream and chocolate mixture to form a ganache.
  26. 26Stir the hot cream and chocolate mixture to form a ganache.
  27. 27Stir the hot cream and chocolate mixture to form a ganache.
  28. 28Mix in 1 teaspoon of powdered sugar and 1/4 teaspoon of vanilla extract into the ganache.
  29. 29Mix in 1 teaspoon of powdered sugar and 1/4 teaspoon of vanilla extract into the ganache.
  30. 30Mix in 1 teaspoon of powdered sugar and 1/4 teaspoon of vanilla extract into the ganache.
  31. 31Let the ganache cool down completely.
  32. 32Let the ganache cool down completely.
  33. 33Let the ganache cool down completely.
  34. 34Whip 3 tablespoons of very cold heavy cream with an electric mixer or vigorously by hand until stiff peaks form.
  35. 35Whip 3 tablespoons of very cold heavy cream with an electric mixer or vigorously by hand until stiff peaks form.
  36. 36Whip 3 tablespoons of very cold heavy cream with an electric mixer or vigorously by hand until stiff peaks form.
  37. 37Gently fold in half of the whipped cream into the cooled chocolate ganache.
  38. 38Gently fold in half of the whipped cream into the cooled chocolate ganache.
  39. 39Gently fold in half of the whipped cream into the cooled chocolate ganache.
  40. 40Fold in the remaining whipped cream, being careful not to overmix.
  41. 41Fold in the remaining whipped cream, being careful not to overmix.
  42. 42Fold in the remaining whipped cream, being careful not to overmix.
  43. 43Add the chocolate mousse to the cooled Oreo crust.
  44. 44Add the chocolate mousse to the cooled Oreo crust.
  45. 45Add the chocolate mousse to the cooled Oreo crust.
  46. 46Cover the pie with plastic wrap and chill in the fridge for a few hours or overnight to set up.
  47. 47Cover the pie with plastic wrap and chill in the fridge for a few hours or overnight to set up.
  48. 48Cover the pie with plastic wrap and chill in the fridge for a few hours or overnight to set up.
  49. 49Serve with chocolate shavings or a dollop of whipped cream.
  50. 50Serve with chocolate shavings or a dollop of whipped cream.
  51. 51Serve with chocolate shavings or a dollop of whipped cream.

Ingredients

  • 4 oreos Oreos
  • 4 oreos Oreos
  • 4 oreos Oreos
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon unsalted butter, melted
  • 1 ounce semisweet chocolate, finely chopped
  • 1 ounce semisweet chocolate, finely chopped
  • 1 ounce semisweet chocolate, finely chopped
  • 2 tablespoons heavy cream (for ganache)
  • 2 tablespoons heavy cream (for ganache)
  • 2 tablespoons heavy cream (for ganache)
  • 1 teaspoon powdered sugar
  • 1 teaspoon powdered sugar
  • 1 teaspoon powdered sugar
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 3 tablespoons heavy cream, very cold (for whipped cream)
  • 3 tablespoons heavy cream, very cold (for whipped cream)
  • 3 tablespoons heavy cream, very cold (for whipped cream)

Equipment

5-inch pie dishlarge ramekinsmall heat proof bowlelectric mixer

Tips

  • Do not let the heavy cream for the ganache boil when warming it up.
  • Allow the ganache to cool down completely before mixing with whipped cream.
  • Whip the heavy cream to stiff peaks for the whipped cream.
  • Gently fold the whipped cream into the ganache, do not overmix.
  • Chill the pie in the fridge for a few hours or overnight to set up.
  • Serve with chocolate shavings or a dollop of whipped cream.