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Peppermint Mocha Mousse Pie

overhead shot of peppermint mocha pie with peppermint meringue and crushed candy canes on top
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Hosting holiday parties can be hard, but dessert doesn't have to be. This peppermint mocha mousse pie is a quick and easy no-bake dessert that guests will gobble up. 

Ingredients

Scale

For the no-bake crust:

  • 14 Oreo cookies, finely ground 
  • 3 tbs (40 grams) butter, melted
  • 3 tbsp (15 grams) coffee grounds

For the chocolate mousse filling:

  • 170 grams chocolate bars, chopped (The bars I used were between 56% and 64% cacao)
  • 1 1/2 cups (325 grams) heavy cream, divided
  • Pinch of salt, like Diamond Crystal Kosher Salt
  • 1 tbs of granulated sugar 
  • 1/2 tsp (3 grams) vanilla extract

For the peppermint meringue and design on top:

  • 60 grams egg whites (about two eggs)
  • 60 grams (1/3 cup) granulated sugar
  • 1/4 tsp (1 gram) peppermint extract
  • Pinch of salt
  • 1-2 tbsp (5-10 grams) ground coffee or espresso powder
  • About 5 miniature candy canes, crushed into small bits

Instructions

For the crust:

  1. Butter the bottom and sides of a 6-inch springform pan with 2 3/4 inch sides.
  2. With a blender or food processor, combine and grind up your Oreos and coffee grounds. Then pour crumbs into a bowl with your melted butter, and mix butter and Oreo crumbs until moistened. Transfer and press crust evenly into greased pan.

For your chocolate mousse filling:

  1. Heat a small pot of water over medium heat. As it’s warming, in the bowl of a stand mixer or another heat-proof bowl, add 1 cup of your heavy cream, chopped chocolate, and salt. Place bowl over steaming pot to create a double boiler. Whisking continuously, heat until chocolate is fully melted and smooth. Then pour it into a bowl to cool to room temperature. 
  2. Clean and chill (~15 mins in the refrigerator) the bowl of your stand mixer or another bowl and using a whisk attachment, beat your remaining 1/2 cup of cold heavy cream with vanilla extract and 1 tbsp of granulated sugar. Beat until stiff peaks form. Fold homemade whipped cream into cooled chocolate mixture before adding all of it to your cooled crust in the springform pan.
  3. Let firm in the refrigerator at least four hours before serving and adding meringue.

Meringue Topping:

  1. Heat a small pot of water over medium-low heat until it steams. In the bowl of a stand mixer, combine egg white and 1 tablespoon of the granulated sugar. Place bowl over steaming pot, creating a double boiler. Continuously whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, about 1 minute. Remove from heat and place the bowl back onto the stand mixer fitted with whisk attachment.
  2. Whisk on high speed while slowly adding in the remaining granulated sugar, pinch of salt, and peppermint extract. Continue to whisk for another 2-3 minutes, until your meringue forms stiff peaks.
  3. Transfer mousse pie to serving dish, and dust with your espresso powder or coffee grounds for additional coffee flavor. Pipe or spread peppermint meringue atop your mousse pie, and torch with a hand torch.
  4. Spread crushed candy canes around the edges for additional color. Enjoy!

Notes

To make this mousse pie simpler to prepare, feel free to make your meringue a day ahead of time and store in the refrigerator in an airtight container. However, do not add it to your mousse pie until you're ready to serve it, as meringue is sensitive to temperature changes. It will "weep" and become runny.

Find it online: https://susanbringsdessert.com/peppermint-mocha-mousse-pie/