
How To Make Chocolate Mousse Pie Tower
Enjoy a chocolate mousse pie that is a towering combination of crunchy cookie crust, smooth chocolate mousse, and whipped cream. It’s a must-try dessert.
Serves:
Ingredients
For Oreo Crust:
- 18Oreos,whole, crushed into crumbs
- ¼cupunsalted butter,4 tbsp (60g), melted
For Chocolate Mousse Layer:
- 8ozunsweetened chocolate,2bars, , coarsely chopped
- 2tbspunsalted butter,30g
- 4large egg whites
- 1cupgranulated sugar,200g
- ¼tspcream of tartar
- 2cupswhipping cream,(480ml) heavy cream/heavy
- 6Oreos,whole, crushed into crumbs
For Whipped Cream:
- 1cupwhipping cream,(280ml) heavy cream/heavy
- 1tbspgranulated sugar,13g
- ½tsppure vanilla extract
Instructions
Crust:
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Preheat oven to 350 degrees F. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of an ungreased 9-inch pie dish.
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Bake for 18 minutes. Allow cooling completely.
Chocolate Mousse Layer:
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Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
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Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water.
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Whisk constantly until sugar is dissolved for about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.
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Beat on high speed for 5 to 6 minutes until soft, glossy peaks form. Gently fold the mixture into the chocolate.
Whipped Cream Layer:
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Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4 to 5 minutes.
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Gently fold whipped cream into the chocolate/egg white mixture. Careful not to overmix.
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Spread ½ of the mousse into cooled pie crust. Top with Oreo crumbs.
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Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.
Make the whipped cream topping:
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Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes.
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Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.
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Top with chocolate shavings, if using. Refrigerate pie uncovered for at least 4-5 hours or overnight. Slice and serve. Usually the 1st slice isn’t as beautiful as the 2nd! It’s easier to cut after you have 1 slice out.
Nutrition
- Calories:Â 639.55kcal
- Fat:Â 46.47g
- Saturated Fat:Â 27.19g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 14.63g
- Polyunsaturated Fat:Â 2.27g
- Carbohydrates:Â 50.44g
- Fiber:Â 4.60g
- Sugar:Â 35.37g
- Protein:Â 7.82g
- Cholesterol:Â 98.35mg
- Sodium:Â 164.68mg
- Calcium:Â 81.64mg
- Potassium:Â 361.85mg
- Iron:Â 7.49mg
- Vitamin A: 258.57µg
- Vitamin C:Â 0.43mg
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