Chocolate Oreo Mousse Pie
Servings: 50 whole macarons
Ingredients
Chocolate Mousse Filling
- 11 ounces Hershey's Milk Chocolate bars
- 1 stick (4 oz) butter (unsalted)
- 8 ounces cream cheese
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 13 whole Oreos or Oreo type cookies (I like Glutino for a gluten free version) plus more for sprinkling on top roughly ground in a food processor
- 1 1/2 teaspoons pure vanilla extract
- 1 pinch salt
Macaron Topping
- 1/2 cup semi sweet chocolate
- 1/2 cup milk chocolate
- 1 tablespoon vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Melt the milk chocolate and let cool, but not harden. You'll need to keep an eye on it. You don't want it to get hard, but it needs to be cool enough that it won't melt the rest of the filling
- Whip the butter and the cream cheese together until combined and fluffy
- Add the powdered sugar, cream, vanilla, and salt. Beat until light and fluffy
- Turn the mixer on low/medium low and slowly pour in the milk chocolate
- Once the chocolate is added, turn the mixer up to high and beat until it's very light and fluffy. It should be whipped up like mousse.
- Add in the Oreos (or Glutinos) and mix until combined.
- Put into a piping bag and pipe onto the cooled macaron shells
- Refrigerate them until the filling is set. We're going to dip them next, so you want to make sure the filling is hard enough to hold the top shell in place.
Make the Topping
- Melt the semi-sweet and milk chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip the tops with the melted chocolate
- Sprinkle the tops of the macarons with the ground Oreos
- Refrigerate until the chocolate is no longer melted
Storing the Macarons
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes