Ingredients for Crust
- 1 teaspoon cold unsalted butter
- 3 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
Ingredients for the Mousse
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 2 large eggs
- 2 tablespoons heavy cream
- 8 ounces semisweet chocolate chips, melted
- 1 teaspoon vanilla
Ingredients for the Espresso Cream
- 6 tablespoons sugar
- 1 & 1/2 tablespoons cornstarch
- 2 large egg yolks
- 1 & 1/2 cups whole milk
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 6 tablespoons ground espresso beans, coarsely ground
- 1 cup heavy cream
- Pre-heat the oven to 350°F. Coat the bottom and sides of a 9-inch pie plate with the cold butter. In a food processor, grind the cookies until they are crumbs then add in the melted butter. Pour this into the pie plate and press to cover the bottom and sides evenly. Bake this in the oven for 10 minutes, remove, let cool, then refrigerate until needed.
- In a mixing bowl, whip the butter and sugar together until fluffy and light, then add in the eggs and mix until just blended. Add in the cream, the cooled melted chocolate and vanilla, and mix until smooth. Pour this into the chilled pie crust and place back in the refrigerator to chill for another hour.
- In a small bowl, whisk together the corn starch and sugar then set aside. In a second small bowl, whisk together the egg yolks and 1/4 of a cup of the milk then set this aside as well. In a third bowl, combine the gelatin and water and set aside.
- In a small saucepan, combine the remaining 1 1/4 cups of milk and the espresso grounds and heat over medium heat until small bubbles begin forming around the edges of the milk but do not allow to boil. You will need to strain this mixture through a fine strainer or through cheesecloth. You need to remove most of the grounds though it’s not necessary to remove every last one.
- Whisk the sugar and cornstarch mixture into the milk and once mixed, add in a few tablespoons of this mixture into the eggs mix to temper it and stir the eggs. Once that mixture is warmed a bit and mixed, add it into the milk mixture in the pan and cook on medium heat until it thickens (2 to 3 minutes). Add the gelatin mixture and still until the gelatin is completely dissolved.
- Remove the pan from heat and pour into a bowl. Immediately place that bowl into a larger bowl filled with ice to cool, stirring constantly. You will need to stir this every few minutes to keep lumps from forming.
- In a large bowl, whip the heavy cream until still peaks form and fold the now cooled espresso cream into this until well incorporated then refrigerate for about 30 minutes.
- Pour the espresso cream over the mousse and chill for 2 hours before serving.