Crust Components:
Oreos, 1 package (14oz) – keep 2 aside for garnishing
Unsalted butter, 1/2 cup, melted
Mousse Filling:
Dark chocolate bars (your choice), Two 4 ounces (113g each)
Heavy whipping cream (cold), 1 cup (236ml)
Cocoa powder, 3 tablespoons (15g)
Full-fat cream cheese (room temperature), 8 ounces (226g)
Granulated sugar, 2 tablespoons (24g)
Jet-Puffed Marshmallow Crème, 1 jar (7oz)
Whipped Cream Topping:
Heavy whipping cream, 1 cup (236ml)
Powdered sugar, 1/2 cup (65g)
Optional: Hot fudge sauce for drizzling
Optional: 2 crushed Oreos for garnish
Preparation Steps:
Crust Assembly:
Lightly grease a 9-inch springform pan with cooking spray, then wipe with a paper towel. Line with parchment paper.
Finely crush Oreos (using a food processor or blender).
Combine melted butter with crushed cookies until well mixed.
Press mixture firmly into the pan’s bottom and sides. Chill while preparing the filling.
Mousse Filling:
Break one chocolate bar into pieces; melt in microwave (60-90 seconds), stirring until smooth.
In a chilled metal bowl, beat cold whipping cream to stiff peaks. Gradually add cocoa powder; continue beating.
In a separate bowl, blend cream cheese and sugar until smooth. Add melted chocolate, then marshmallow crème. Mix well.
Fold whipped cream into cream cheese mixture.
Chop the second chocolate bar; fold into filling.
Pour filling over crust. Refrigerate 3-4 hours.
Whipped Cream Topping:
Beat heavy whipping cream in a chilled bowl to soft peaks. Gradually add powdered sugar; beat to stiff peaks.
Spread or pipe onto chilled pie. Garnish with crushed Oreos and hot fudge sauce (optional).
Storage Note: Keep pie covered in the refrigerator for 2-3 days for optimal freshness.
Enjoy this blissful, no-bake delight that’s perfect for any occasion!
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