So it didn’t take me long to figure out how to pair all this together in one insanely delicious dessert.
I originally made the Nutella mousse for my friend and co-worker’s birthday (shoutout to Haley Dover, who helped me make these pies). Back then, I took the extra time to mold chocolate bowls in which to layer the Oreo crumble, Nutella mousse and whipped cream. This time around, I didn’t want to spend hours molding little bowls, so pie form seemed the easier route.
Since I was making this recipe in pie form, I also decided to add ganache because, hey, why the heck not. Chocolate on top of chocolate on top of chocolate … Mmmm.
The best part is that the pie is rich but not overly so because I cut whipped cream in with the Nutella to lessen the sweetness. Still, I recommend small slices. You can always go back for seconds!
Let me be up front, this dessert is not cheap. I made two pies, with leftovers, so you can easily halve the recipe for one pie. But if you are looking for something a little more luxe in taste, this dessert is worth every penny.
Nutella Mousse Pie
2 pints heavy cream (1 cup for the ganache, 1.5 cups for the mousse, 1.5 cups for the whipped cream)
1 26.5-ounce jar nutella
2 teaspoons vanilla
1/2 cup powdered sugar
2 packages of Oreos
2.5 sticks of butter
1 8-ounce container of mascarpone cheese
1/2 cup of hazelnuts
9 ounces dark melting wafer chocolate (8 ounces for the ganache, 1 ounce for the topping)
Crust: Separate cream from Oreos (and save it for later. Might I recommend Oreo cupcakes). Using a food processor, grind the cookie wafers in crumbs. In large bowl, mix crumbs with melted butter until all the Oreos are well coated. Transfer crumbs into pie pans, patting the crumb mixture along the bottom and up the sides.
Ganache: Place chocolate in large mixing bowl. In medium sauce pan, bring 1 cup heavy cream to a boil. Pour heavy cream over the chocolate, then whisk until smooth. Refrigerate for about a half-hour, or until the ganache is cool. Pour over crust.
Nutella mousse: In large mixing bowl, mix Nutella and mascarpone cheese together until smooth. I’d recommend letting the mascarpone sit out for about 20 minutes so it softens and makes it easier to mix. In a separate bowl, pour in about 1.5 cups heavy cream and beat until it stiffens into a whipped cream. Gently fold the whipped cream into the Nutella mixture. The end result should be light and airy. Pour half on top of each pie, smoothing out the tops.
Whipped cream topping: Pour 1.5 cups heavy cream, 2 teaspoons vanilla and 1/2 cup powdered sugar together in large bowl. Beat on high speed until peaks begin to form. Spread on top of the Nutella mousse layer and smooth out.
Add toppings as desired.
I melted down some of the chocolate and mixed it with Nutella before putting in a bag and piping it on top of the pies. I also sprinkled on top some hazelnuts that I chopped up.
Also, depending on how deep your pie dish is, you likely will end up with more of everything than you need. I suggest taking the leftovers and making them into a parfait, or using them for other desserts. For instance, I love using leftover whipped cream on my pancakes. And ganache goes perfectly with any type of cake. The mousse … well … just eat that straight from the bowl. It’s perfect on its own.