Ingredients
Scale
For the Crust:
- 24 Oreo cookies (with filling), finely crushed
- 5 tbsp unsalted butter, melted
For the Mousse Filling:
- 200g dark chocolate (at least 70% cocoa)
- 3 large eggs, separated
- 50g granulated sugar
- 1 tsp vanilla extract
- 200ml heavy cream
- A pinch of salt
For the Topping (optional):
- Whipped cream
- Crushed Oreo cookies
- Chocolate shavings or cocoa powder
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the finely crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then allow to cool completely.
- Chocolate Preparation: In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Ensure the bowl doesn’t touch the water. Once melted, remove from heat and let it cool slightly.
- Egg Yolks: In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until the mixture becomes pale and slightly thickened.
- Combine: Gradually and gently fold the melted chocolate into the egg yolk mixture until well combined.
- Whip Cream: In another bowl, whip the heavy cream until soft peaks form.
- Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold: Gently fold the whipped cream into the chocolate mixture until just combined. Then, fold in the beaten egg whites until no white streaks remain.
- Fill and Chill: Pour the mousse filling into the cooled Oreo crust. Refrigerate for at least 4 hours, preferably overnight.
- Serve: Before serving, garnish with whipped cream, crushed Oreo cookies, and chocolate shavings or cocoa powder if desired.
Notes
- Ensure all your utensils are clean and dry when beating the egg whites to achieve stiff peaks.
- The pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- Category: Dessert