(1) 14.3 ounce package Oreo cookies, crushed into crumbs (see post for more info on this)
4ounces(8 tablespoons) unsalted butter, melted
For the Chocolate Mousse Filling:
8ouncesbittersweet or semi-sweet chocolate, chopped
1teaspoonespresso powder
1teaspoonpeppermint extract
16ounces(2 cups) heavy cream
2ounces(1/4 cup) confectioners' sugar, sifted
For the Whipped Cream Topping:
16ounces(2 cups) heavy cream
2ounces(1/4 cup) confectioners' sugar, sifted
1/2teaspoonpeppermint extract
For the Mint Chocolate Ganache Drizzle:
4ouncesbittersweet chocolate, chopped
2.8ounces(1/3 cup) heavy cream
1/4teaspoonpeppermint extract
Garnish:
Fresh mint leaves, optional
Instructions
For the Oreo Cookie Crust:
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Divide the filling evenly among 6 mini tarts pans, then firmly press it into an even layer through the middle and up the sides. Place crusts in the freezer for 30 minutes.
For the Chocolate Mousse Filling:
Combine the chocolate and espresso powder in a small, microwave safe bowl and melt in the microwave, heating in 20 second increments, and stirring between each increment, until chocolate is completely melted. Be sure not to overcook here! Which will cause your chocolate to become grainy. Remove from heat and add the peppermint extract. Whisk mixture smooth and set aside to cool for 10 minutes. In the meantime...
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until soft peaks begin to form. Add in the cooled chocolate and continue beating for another minute or two, or until the chocolate has been fully incorporated and the texture is medium-stiff peaks, scraping down the sides of the bowl as needed. Divide the filling evenly among the Oreo cookie crusts. Chill for at least 2 hours in the fridge.
For the Whipped Cream Topping:
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed. Beat in the peppermint extract. Dollop whipped cream on top of each mini pie right before serving!
For the Mint Chocolate Ganache Drizzle:
Place chopped chocolate in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chopped chocolate. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Whisk in the peppermint extract. Let the ganache cool for at least 15 minutes before you drizzle it over the whipped cream.
Garnish:
Top each pie with a few fresh mint leaves.
Notes
For best results, mini pies should be topped with whipped cream and chocolate ganache RIGHT before serving.
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