Triple Chocolate Mousse Pie
Triple Chocolate Mousse Pie is a decadent layered no-bake dessert with an Oreo crust topped with chocolate pudding, chocolate mousse, and whipped topping. It's a treat that chocolate lovers will savor and enjoy!
Servings: 12 pieces
Calories: 497kcal
Ingredients
Crust
- 3 cups crushed Oreo cookies, about 40 cookies, divided
- 6 tablespoons unsalted butter, melted
Filling
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- 1 ⅔ cups (408 g) whole milk
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla extract
Mousse
- 1 ½ cups (357 g) heavy whipping cream, divided
- 1 cup (168 g) milk chocolate chips
- 4 ounces cream cheese, softened
Whipped Topping
- 1 cup (238 g) heavy cream
- ¼ cup (31 g) confectioners' sugar
Topping
- reserved Oreo cookie crumbs, for garnish
Instructions
Crust
- Spray a 9-inch springform pan with nonstick cooking spray and line it with parchment paper.
- In a medium bowl, combine 2 ¾ cups Oreo cookie crumbs with melted butter. (Reserve ¼ cup crumbs for the topping.) Make sure to get every crumb coated with butter.
- Press the coated Oreo crumbs into the prepared pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out halfway up the sides. Set aside.
Filling
- To a medium saucepan, add the granulated sugar, brown sugar, cocoa powder, cornstarch, and salt. Combine with a whisk.
- Place the saucepan over medium heat and gradually whisk in milk until smooth and combined. Cook, stirring constantly until the mixture comes to a boil and thickens enough to coat the back of a metal spoon.
- Remove from heat. Add butter and vanilla and stir to combine. Let it cool for 5 minutes before pouring it over the cookie crust. Place a piece of plastic over the filling. (The plastic should be touching the surface of the pudding; otherwise, a film will form.) Place in the refrigerator to chill for 45 minutes while you prepare the mousse.
Mousse
- In a medium microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the milk chocolate chips to the heated cream and stir until the chocolate has melted. This should take about 1-2 minutes. Set aside to cool.
- To the bowl of a stand mixer with the paddle attachment, add cream cheese. Mix until smooth and creamy.
- Switch to the whisk attachment. Slowly pour in the remaining heavy cream, mixing until stiff peaks form, about 2-3 minutes.
- Using a large spatula, slowly fold half the whipped cream mixture into the chocolate mixture. Gently fold in the rest of the whipped cream mixture.
- Spoon the mousse onto the chilled pudding layer, carefully spreading it to the edges. Place back into the refrigerator to chill for at least 4 hours, up to overnight.
Whipped Topping
- After the mousse cake has chilled, make the whipped topping. To the bowl of a stand mixer with the whisk attachment, add heavy cream and confectioners' sugar. Start mixing at the lowest speed, and then gradually increase the speed to medium until the cream is thick and forms stiff peaks.
- Top the chilled cake with the whipped topping and reserved Oreo crumbs. Serve.
Nutrition
Serving: 1piece | Calories: 497kcal