Chocolate cream pie

Easy chocolate mousse tart with a crunchy Bourbon and Oreo biscuit base and rich dark chocolate mousse filling. A simple, elegant no-bake dessert that's perfect for dinner parties and special occasions.

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Chocolate ice cream pie

Yield: 4

Author: Georgia Winch

Prep time: 45 MinInactive time: 4 HourTotal time: 4 H & 45 M

A rich and airy chocolate mousse tart with a buttery Bourbon and Oreo biscuit base. The silky dark chocolate filling is lightened with whipped cream and egg whites, making this an indulgent but surprisingly light dessert.

Ingredients

Biscuit base

• 35g Bourbon biscuits
• 20g Oreos, cream filling removed
• 30g butter, melted

Chocolate ice cream filling

• 120g dark chocolate, chopped
• 2 large egg whites
• Pinch of salt
• 250ml double cream
• ½ tsp vanilla extract

Instructions

Biscuit base

1. Remove the cream filling from the Oreos and place the biscuits, along with the Bourbons, into a ziplock bag. Crush with a rolling pin until you have fine crumbs.
2. Tip into a bowl, add the melted butter and mix until everything is well combined. Press the mixture firmly into the tart tins, making sure it’s nice and even. Place in the freezer to set while you make the filling.

Chocolate Mousse Filling

1. Melt the chocolate and set aside to cool slightly.
2. Whisk the egg whites with a pinch of salt until they form stiff peaks. In a separate bowl, whip the double cream with the vanilla extract until thick and just holding its shape — be careful not to overwhip.
3. Gently fold the cooled chocolate through the whipped cream until smooth and combined. Then carefully fold through the whipped egg whites, trying not to knock out too much air.
4. Spoon the chocolate mousse into the chilled tart cases and smooth the tops. Place back in the freezer to set.