Raspberry Oreo Chocolate Mousse Pie

With Valentine’s Day right around the corner this is a perfect little dessert to spread the love. Starting with Oreo crust on the bottom and then topped with a creamy light pink raspberry mousse and topped with chocolate ganache and fresh raspberries.

Oreo Crust

• 2 cups oreo crumbs
• 6 tbsp. butter, melted

Raspberry mousse

• 3 tbsp. water
• 2 1/4 tsp. powdered gelatin
• 2 cups raspberries plus more to garnish
• 1/3 cup granulated sugar plus 2 tbsp
• 2 cups heavy cream
• 1 tsp. vanilla extract

Chocolate ganache

• 1 cup semi sweet chocolate, chopped
• 1/4 cup heavy cream

Directions

Starting with the Oreo crust, in a food processor with a metal blade attachment. Add the Oreo cookies, without the filling and pulse to fine sand consistency. Pour in the melted butter and continue to puree together until all combined and feels like wet sand. Pour into a spring form pan and press into an even layer. Place in the freezer to chill for about 30 minutes.

For the raspberry mousse, combine cold water and powdered gelatin, whisk it together and let it sit to bloom for about 3-5 minutes. Pour the raspberries into a blender and puree until smooth, scraping down the sides. Pour raspberries through a fine mesh strainer into a measuring cup pressing on the solids. You should have about 1 cup of puree.

In a medium sauce pan add the raspberry puree and granulated sugar, place over medium heat and let it cook for about 2 minutes until it starts to bubble on the edge. Add in the gelatin and continue to whisk until the gelatin melts into the raspberry puree and dissolves. Remove from heat and transfer into another small bowl and place bowl onto a bowl of ice to chill completely for about 15 minutes.

While the raspberry puree is chilling, in a large bowl add the heavy cream, 2 tbsp granulated sugar and vanilla extract. With an electric mixer start to beat the heavy cream until stiff peaks form. Then gently fold in the raspberry puree into the whipped cream 1/3 at a time, until everything is fully incorporated. Pour over the Oreo crust and smooth to an even layer. Place a plastic wrap directly onto the mousse and chill in the fridge for at least 2 hours to overnight.

Then for the chocolate ganache, in a small bowl melt the chocolate and heavy cream in 30 second intervals, stirring as you go. Until it’s all smooth and melted. Let it cool slightly then pour over the top of the mousse and decorate with fresh raspberries. Slice and enjoy!