Mini Mint Chocolate Cream Pies

You must try these No-bake Mini Mint Chocolate Cream Pies. Many different delicious layers make them a perfect bite.

The crust is made from Oreo cookies and butter. Next up, we have our decadent mint chocolate mousse filling! It’s rich yet fluffy, and loaded with flavor thanks to bittersweet chocolate, mint extract, and espresso powder. Finally, we’ll top the mousse with a giant swirl of homemade whipped cream, and finish it all off with drizzle of mint chocolate ganache.

Ingredients:

For the Oreo Cookie Crust:

(1) 14.3 ounce package Oreo cookies, crushed into crumbs (see post for more info on this)
4 ounces (8 tablespoons) unsalted butter, melted
For the Chocolate Mousse Filling:
8 ounces bittersweet or semi-sweet chocolate, chopped
1 teaspoon espresso powder
1 teaspoon peppermint extract
16 ounces (2 cups) heavy cream
2 ounces (1/4 cup) confectioners’ sugar, sifted

For the Whipped Cream Topping:

16 ounces (2 cups) heavy cream
2 ounces (1/4 cup) confectioners’ sugar, sifted
1/2 teaspoon peppermint extract

For the Mint Chocolate Ganache Drizzle:

4 ounces bittersweet chocolate, chopped
2.8 ounces (1/3 cup) heavy cream
1/4 teaspoon peppermint extract
Garnish:
Fresh mint leaves, optional

Instruction:

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.

Recipe Notes

This pie is mainly made up of chocolate – so use the best stuff you can get your hands on! I strongly suggestusing quality chocolate you know melts well and tastes good. I love 70% cocoa bars for this recipe! Whatever brand you choose, just be sure you’re using real chocolate, and not chocolate chips.
For the best flavor, be sure to choose bittersweet chocolate or semi-sweet chocolate. I don’t recommend using milk chocolate, which will yield a cloyingly sweet filling.
The crust for these mini mint chocolate cream pies is made from crushed Oreo cookies and melted butter. You do NOT need to remove the filling from the Oreo cookies before crushing them up.
When it comes to crushing up your Oreo cookies, you have a few options. If you own a food processor or high-powered blender, you can simply place them in the body of the machine and pulse until the cookies are in fine crumbs. You may also crush them manually, by placing the cookies in a large ziplock bag, and rolling over them with a rolling pin or wine bottle. Just make sure all of the cookie bits have been finely crushed! Otherwise they won’t hold together.
It’s very important to freeze the crusts for at least 30 minutes before you add the filling.
Once you add the filling, the mini pies will need to go back in the fridge for at least 2 hours. So be sure to plan ahead time wise.
Be sure to remove the pies from the pans before you add the whipped cream and chocolate ganache. The pans should easily slip off with very little effort, however if you find they’re being stubborn and don’t want
Not a fan of mint? No problem! Simply omit the mint extract wherever it’s called for, and you’ll have chocolate mousse tartletts instead!
I DO suggest using the espresso powder no matter what! It won’t make your dessert taste like coffee – promise! It just adds a really nice depth of flavor and makes the chocolate POP a little more.
While I have not personally tried making this recipe in a full size pie pan, it should work in an 8″ or 9″ regular pie dish.
In my opinion, freshly whipped cream is a must for this recipe! Canned whipped cream or cool whip just doesn’t do it justice. That said, obviously both will “work” in a pinch. Do what best works for your lifestyle