Serves 1
Directions
- 1Preheat oven to 350 degrees F.
- 2Crush 4 Oreos and mix them with 1 tablespoon of melted unsalted butter.
- 3Press the Oreo mixture into a 5-inch pie dish or a large ramekin.
- 4Bake the Oreo crust for 7 minutes.
- 5Allow the baked crust to cool completely.
- 6Finely chop 1 ounce of semisweet chocolate and add it to a small heat-proof bowl.
- 7Warm 2 tablespoons of heavy cream in the microwave for about 15 seconds (do not let it boil).
- 8Pour the hot cream over the finely chopped chocolate and let it sit for a few minutes to melt the chocolate.
- 9Stir the hot cream and chocolate mixture to form a ganache.
- 10Mix in 1 teaspoon of powdered sugar and 1/4 teaspoon of vanilla extract into the ganache.
- 11Let the ganache cool down completely.
- 12Whip 3 tablespoons of very cold heavy cream with an electric mixer or vigorously by hand until stiff peaks form.
- 13Gently fold in half of the whipped cream into the cooled chocolate ganache.
- 14Fold in the remaining whipped cream, being careful not to overmix.
- 15Add the chocolate mousse to the cooled Oreo crust.
- 16Cover the pie with plastic wrap and chill in the fridge for a few hours or overnight to set up.
- 17Serve with chocolate shavings or a dollop of whipped cream.
Ingredients
- 4 oreos Oreos
- 1 tablespoon unsalted butter, melted
- 1 ounce semisweet chocolate, finely chopped
- 2 tablespoons heavy cream (for ganache)
- 1 teaspoon powdered sugar
- 0.25 teaspoon vanilla extract
- 3 tablespoons heavy cream, very cold (for whipped cream)
Equipment
5-inch pie dishlarge ramekinsmall heat proof bowlelectric mixer
Tips
- Do not let the heavy cream for the ganache boil when warming it up.
- Allow the ganache to cool down completely before mixing with whipped cream.
- Whip the heavy cream to stiff peaks for the whipped cream.
- Gently fold the whipped cream into the ganache, do not overmix.
- Chill the pie in the fridge for a few hours or overnight to set up.
- Serve with chocolate shavings or a dollop of whipped cream.
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