For the crust
24 Oreo cookies, crushed into fine crumbs
1/4 c. butter, melted
For the filling
1 1/2 c. semisweet chocolate chips
1 1/2 c. heavy whipping cream, divided
1 tsp. pure vanilla extract
1 tsp. peppermint extract
Peppermint chips, crushed candy canes, or peppermint bark, for garnish
1. Make the crust: Preheat oven to 350°. In a medium bowl, stir together Oreo crumbs and butter, then press mixture into 9″ pie plate. Bake 8 minutes; let cool completely before filling.
2. Make the filling: Melt chocolate chips and 1/2 cup heavy cream in the microwave, stirring occasionally. Cool until still stirrable, but at room temperature.
3. Beat remaining 1 cup cream in chilled small mixer bowl until soft peaks form. Add extracts and beat to incorporate, then fold whipped cream into cooled chocolate. Spread mousse evenly in cooled crust and garnish as desired. Refrigerate until firm, 3 hours, or up to overnight.
This article was published in partnership with Media Xpose.