MEXICAN HOT CHOCOLATE MOUSSE PIE
Updated: Jan 1
This is one of the best pieces of...cake? pie? However you classify it, it's perfection. Spicy and sweet and creamy, it's great for a lot of occasions and, despite how it looks, very easy to make. You will, however, need three separate mixing bowls and prepare yourself to quickly clean your whisk attachments at least twice between steps. So, maybe not VERY easy, but def easier then it looks.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Good Dinner Mom
14 ounces (1 package) Oreo Cookies, ground
1 ¼ teaspoon Instant Espresso Powder, divided
8 Tablespoons Butter, melted
2 Tablespoons Hot Water
5 ounces Dark Chocolate chips, melted
5 ounces Semi-Sweet Chocolate chips, melted
15 ounces Heavy Whipping Cream, divided
1 cup Powdered Sugar
8 ounces Cream Cheese, softened
½ teaspoon Cayenne Pepper
1 teaspoon Cinnamon
9 inch Spring Form Pan
Food Processor or Blender
This is best if chilled overnight so make a day ahead when possible
To make the crust, prepare a 9 inch spring form pan by lightly greasing the pan and then wiping with a paper towel. Cooking spray will also work if handy. Grind the 14 oz package of Oreo Cookies into fine crumbs using a food processor or blender. Place the crumbs in a medium bowl and sprinkle in ¼ tsp Instant Espresso Powder, stirring to combine. Melt 8 Tbs Butter and mix into cookie crumbs until there are no dry crumbs.
Pour the crumbs into the spring form pan and press into the bottom of the pan. As the crumbs flatten and spread press them up the sides of the pan. Use a glass to press down the crumbs at the corners to get a crisp edge.
To make the filling, Place a mixing bowl and whisk attachment in the freezer for about 5 minutes to chill.
Combine the Hot Water and remaining 1 teaspoon Instant Espresso Powder in a small glass and whisk together. Set aside.
In the chilled mixing bowl pour 12 oz (1 ½ cups) Heavy Whipping Cream and beat on medium-high until the cream gets bubbly. Add 1 cup Powdered Sugar and continue to beat on high speed until stiff peaks form. Set aside the Whipped Cream while you prepare the chocolate.
In a microwave-safe bowl combine 5 oz Dark Chocolate chips, 5 oz Semi-Sweet Chocolate chips and 3 oz (5 Tbs) Heavy Whipping Cream. Microwave at 30 second increments until chocolate starts to melt and whisk until smooth. Set aside.
In a large bowl, beat 8 oz Cream Cheese on medium-high for a few minutes until its light and fluffy. Slowly add in the melted Chocolate and beat on low speed. Continue beating until the chocolate and cream cheese are well combined. Measure out 3 tsp of the brewed Espresso and add to the Mousse. Add ½ teaspoon Cayenne Pepper and 1 teaspoon Cinnamon. Beat until all ingredients are well incorporated.
Finally, add add the Whipped Cream by folding it into the Mousse with a spatula. Keep on foldin' it until it's an even color. Pour the filling into the prepared piecrust. Cover and refrigerate for at least 6 hours and preferably overnight.
Top with Whipped Cream if desired. *You can find the recipe here!