No-Bake Mini Mint Chocolate Cream Pies

Adorable and absolutely delicious Mini Mint Chocolate Cream Pies!

Prep Time  30 mins

Cook Time  30 mins

Inactive Time  1hour

Total Time 1 hour, 60 mins

Yield 6 mini pies

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

Instructions

1. For the Oreo Cookie Crust:
2. 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.
3. For the Chocolate Mousse Filling:
4. 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…
5. 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.
6. For the Whipped Cream Topping:
7. 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!
8. For the Mint Chocolate Ganache Drizzle:
9. Place chopped chocolate in a wide and shallow heatproof bowl. Heat the cream in a small saucepan 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 a 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.
10. Garnish:
11. 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.