Chocolate Mousse Pie
This no-bake Chocolate Mousse Pie features a silky-smooth chocolate filling made with mini marshmallows and semisweet chocolate, all nestled in a crisp Oreo crust. It's an elegant, effortless dessert perfect for any occasion.
Ingredients
- 1 ½ cups mini marshmallows fresh for best melting
- 8 ounces semisweet baking chocolate chopped
- ½ cup whole milk
- 2 ½ cups cold heavy cream divided
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 9- inch Oreo crust store-bought or homemade
Instructions
- In a heavy-bottomed saucepan over low heat, combine mini marshmallows, chopped chocolate, and milk. Stir constantly until the mixture is smooth and glossy, about 5–7 minutes.
- Remove from heat and transfer to a mixing bowl. Allow to cool completely for 15–20 minutes, stirring occasionally.
- While the chocolate mixture cools, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Reserve 2 cups of whipped cream for topping.
- Gently fold the remaining whipped cream into the cooled chocolate mixture in three additions, being careful to preserve volume.
- Spread the mousse evenly into the Oreo crust.
- Top with reserved whipped cream and smooth into an even layer.
- Chill for at least 30 minutes, or until set.
Notes
Garnish with chocolate shavings or a dusting of cocoa powder for extra elegance. For a sweeter version, use milk chocolate instead of semisweet. Add instant espresso powder for depth or peppermint extract for a festive twist. Store covered in the refrigerator for up to 3–4 days. Individual servings can be made in ramekins or dessert glasses.
