Cindy’s Chocolate Mousse

9 inch pie

Ingredients

Oreo Crust

  • 25 whole Oreo cookies

  • 1 tablespoon cocoa powder

  • 4 tablespoons unsalted butter

  • 1 egg white

Chocolate Mousse

  • 16 ounces semi-sweet chocolate bits

  • 5 eggs separated

  • 3/4 stick unsalted butter

  • 1 teaspoon vanilla

  • 1 cup heavy cream

  • 2 tablespoons confectioners’ sugar

Instructions

Oreo Crust

  • Grind cookies in a food processor until finely ground

  • Stir in the cocoa

  • Melt the butter and pour it over the crumbs

  • Mix well and press into a 9-inch spring form pan, bringing it up about 1 inch on the sides

Mousse

  • Melt the chocolate and butter slowly in a double boiler. Let it stand until it’s only warm to the touch

  • Whip the cream and the vanilla until soft peaks form

  • Whip the egg whites and the confectioners’ sugar together in a separate bowl until they peak but not too dry

  • Stir yolks into the chocolate mixture

  • Add 1/2 of the whipped cream to the chocolate mixture

  • Fold in the rest of the whipped cream and egg whites

  • Pour into the crust and refrigerate at least 4 hours. I usually let it refrigerate overnight.