This delicious chocolate mousse pie is a chocolate lover’s dream! It is a no-bake dessert that mixes cream cheese and chocolate, everybody’s favorite ingredient combination.
You heard it here first: Cream cheese is LITERALLY life-changing in chocolate desserts. But we won’t only gush about the filling because the Oreo cookie crust is also entirely worthy of attention. Together, you’ve got a creamy chocolate mousse filling and a crumbly cookie crust that will make your chocolate-lovers heart sing the hallelujah chorus.
We love this recipe because it’s super easy to prepare, even for those who are new to baking. Just make and bake the Oreo cookie crust, then mix up the filling and refrigerate it all together for at least 3 hours before serving. That’s it!
What’s in Chocolate Mousse Pie
- Oreos: Oreos are used to make the delicious Oreo crust for the pie.
- Heavy cream: this is the base for the chocolate mousse so that it’s rich and creamy.
- Cream cheese: cream cheese makes this easy chocolate mousse pie recipe that much better.
- Powdered sugar: a necessary ingredient that makes this dessert delectable and sweet!
- Semi-sweet chocolate chips: this is what gives the chocolate mousse pie its rich chocolate flavor.
What’s Required to Make It
- Food processor: you’ll need a food processor to make your Oreo cookie crust.
- Hand mixer: a hand mixer is necessary for whipping the chocolate mousse.
Variations and Substitutions
Oreo Cookies: This chocolate mousse pie would also taste delicious with a graham cracker crust or your favorite kind of cookie. You can also use an off-brand chocolate cookie sandwich, no judgments here.
Chocolate Chips: You’re welcome to swap out the semi-sweet chocolate chips for dark chocolate if you like bittersweet chocolate.Go no-bake: Make this a no-bake recipe and buy a premade chocolate cookie crust instead!
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
What’s the difference between chocolate pudding and chocolate mousse?
Chocolate pudding is traditionally cooked, while mousse is not. Cooking the pudding helps activate the cornstarch, giving it a thicker consistency than mousse. The texture of pudding is more dense compared to the lighter, airier texture of mousse.
Why did my chocolate mousse go hard?
A hard chocolate mousse usually indicates that the chocolate has seized. This happens when a large quantity of the cream is added to a cooled chocolate mixture, causing the chocolate to harden.
What are common mistakes when making mousse?
The main mistake when making mousse is not properly emulsifying the ingredients. An emulsion helps blend all of the components together so that they can be whipped into a light and fluffy consistency. If the emulsion process is not done correctly, you may end up with a sandy texture or a mousse that’s too soft.
Storage + Freezer Directions
Store any leftover chocolate mousse pie in an airtight container in the fridge for up to 3 to 4 days.
To freeze, place your chocolate mousse pie in a freezer-safe, airtight container and store it in the freezer for 2 to 3 months.
Serve this chocolate mousse pie as a dessert to finish off a delicious meal. We love the idea of enjoying this White Cheddar Mac and Cheese, Creamy Mushroom Chicken, or Meat Lasagna before diving into dessert.Did we get you obsessed with cream cheese dishes? Then try our Cream Cheese Chicken Enchiladas, Baked Spaghetti with Cream Cheese, and Creamy Garlic Chicken!
Chocolate Mousse Pie
- 22 Oreo Cookies
- 5 tablespoons unsalted butter softened
- 1.5 cups heavy cream
- 12 oz. cream cheese room temperature
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips
- Preheat the oven to 350℉.
- Place the Oreos and butter into a food processor and blend until a wet sand consistency forms.
- Press the Oreo mixture into a 9-inch springform pan along the bottom and 1 inch up the sides. Bake for 8 minutes. Set aside to cool once done.
- Place the cream cheese into a large mixing bowl and use a hand mixer to whip the cream cheese to a smooth consistency. About 1 minute.
- Add the heavy cream, powdered sugar, and vanilla extract to the whipped cream cheese. Using the hand mixer, mix until stiff peaks form. Set aside.
- Add the chocolate chips to a microwave-safe bowl. Heat the chocolate on high for 20-second increments until the chocolate is melted. Be sure to stir the chocolate in between each increment.
- Fold the melted chocolate into the cream cheese mixture until well combined. Transfer to the cooled Oreo cookie crust. Refrigerate for at least 3 hours before serving.
- Slice and serve as is. Or garnish with whipped cream, more cookie crumbs, or chocolate chips.
Tips & Notes
- To be sure the cream cheese blends into the chocolate mixture, be sure the cream cheese is room temperature.
- Make this a no-bake recipe and buy a premade chocolate cookie crust.
- The chocolate sauce would not be a good substitute for chocolate chips.