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Makes 6-8 Servings
CRUST
5 cups/565 g OREO® cookies, ground
¾ cup/175 ml butter, melted
½ cup/100 g granulated sugar
FILLING
12 egg yolks
6 cups/1.4 L heavy cream
20 oz./565 g semisweet chocolate
1 ½ cups/170 g Nestlé Carnation® Malted Milk powder
2 tsp/10 ml vanilla extract
MOCHA MOUSSE WHIPPED CREAM
Makes 25 oz. /710 g
2 cups/475 ml heavy cream
1 Tbsp/5 g cocoa powder
8 Tbsp + 2 tsp/115 g white chocolate mousse powder
CHOCOLATE GANACHE
Makes 2 ½ cups/590 ml
12 oz./340 g semisweet chocolate chips
1 ½ cups/355 ml heavy whipping cream
ASSEMBLY
Toffee bits as needed
Instructions
1
To make the pie crust: Grind cookies in food processor until consistency is like coarse sand. Combine cookies, butter, and sugar in large bowl.
2
Coat six to eight 4-in./10-cm springform pans with cooking spray. Divide cookie-crumb mixture evenly into each pan and make crusts, pressing on bottoms and sides.
3
Place pans on flat cookie sheet and bake at 375° F/190° C for 5–6 minutes. Cool at room temperature for 30 minutes.
4
To make the pie filling: Whisk yolks until blended and set aside.
5
Place chocolate in another bowl. Bring cream to a gentle boil in saucepan over low heat and slowly pour over chocolate. Stir to combine.
6
Whisk cream and chocolate into egg yolks. Return to low heat and stir for 5–15 minutes, until you have a thick, smooth, pudding-like consistency. Do not boil. The heated pie filling is ready when an inserted wooden spoon leaves a drizzle on top that doesn’t fold back into the mixture.
7
Remove from heat. Sift in malt powder. Whisk until smooth and dissolved. Stir in vanilla extract. Cool at room temperature for 10 minutes.
8
Prepare the Mocha Mousse Whipped Cream: Whip all ingredients until stiff peaks are formed.
9
Prepare the Chocolate Ganache: Bring cream to boil. Remove from heat and add chocolate. Stir until smooth.
10
Assembly: Pour filling evenly into prepared pie crusts. Pipe Mocha Mousse Whipped Cream on top, garnish with toffee bits, and drizzle with warm Chocolate Ganache. Don’t have a piping bag for the whipped cream? Cut a small corner off of a sandwich bag instead.
11
Refrigerate for at least 8 hours.
CRUST
5 cups/565 g OREO® cookies, ground
¾ cup/175 ml butter, melted
½ cup/100 g granulated sugar
FILLING
12 egg yolks
6 cups/1.4 L heavy cream
20 oz./565 g semisweet chocolate
1 ½ cups/170 g Nestlé Carnation® Malted Milk powder
2 tsp/10 ml vanilla extract
MOCHA MOUSSE WHIPPED CREAM
Makes 25 oz. /710 g
2 cups/475 ml heavy cream
1 Tbsp/5 g cocoa powder
8 Tbsp + 2 tsp/115 g white chocolate mousse powder
CHOCOLATE GANACHE
Makes 2 ½ cups/590 ml
12 oz./340 g semisweet chocolate chips
1 ½ cups/355 ml heavy whipping cream
ASSEMBLY
Toffee bits as needed
Instructions
1
To make the pie crust: Grind cookies in food processor until consistency is like coarse sand. Combine cookies, butter, and sugar in large bowl.
2
Coat six to eight 4-in./10-cm springform pans with cooking spray. Divide cookie-crumb mixture evenly into each pan and make crusts, pressing on bottoms and sides.
3
Place pans on flat cookie sheet and bake at 375° F/190° C for 5–6 minutes. Cool at room temperature for 30 minutes.
4
To make the pie filling: Whisk yolks until blended and set aside.
5
Place chocolate in another bowl. Bring cream to a gentle boil in saucepan over low heat and slowly pour over chocolate. Stir to combine.
6
Whisk cream and chocolate into egg yolks. Return to low heat and stir for 5–15 minutes, until you have a thick, smooth, pudding-like consistency. Do not boil.
7
Remove from heat. Sift in malt powder. Whisk until smooth and dissolved. Stir in vanilla extract. Cool at room temperature for 10 minutes.
8
Prepare the Mocha Mousse Whipped Cream: Whip all ingredients until stiff peaks are formed.
9
Prepare the Chocolate Ganache: Bring cream to boil. Remove from heat and add chocolate. Stir until smooth.
10
Assembly: Pour filling evenly into prepared pie crusts. Pipe Mocha Mousse Whipped Cream on top, garnish with toffee bits, and drizzle with warm Chocolate Ganache.
11
Refrigerate for at least 8 hours.
12
TIPS • The heated pie filling is ready when an inserted wooden spoon leaves a drizzle on top that doesn’t fold back into the mixture. • Don’t have a piping bag for the whipped cream? Cut a small corner off of a sandwich bag instead.
MAKES 6–8 SERVINGS
CRUST
5 cups/565 g OREO® cookies, ground
¾ cup/175 ml butter, melted
½ cup/100 g granulated sugar
FILLING
12 egg yolks
6 cups/1.4 L heavy cream
20 oz./565 g semisweet chocolate
1 ½ cups/170 g Nestlé Carnation® Malted Milk powder
2 tsp/10 ml vanilla extract
MOCHA MOUSSE WHIPPED CREAM
Makes 25 oz. /710 g
2 cups/475 ml heavy cream
1 Tbsp/5 g cocoa powder
8 Tbsp + 2 tsp/115 g white chocolate mousse powder
CHOCOLATE GANACHE
Makes 2 ½ cups/590 ml
12 oz./340 g semisweet chocolate chips
1 ½ cups/355 ml heavy whipping cream
ASSEMBLY
Toffee bits as needed
Instructions
1
To make the pie crust: Grind cookies in food processor until consistency is like coarse sand. Combine cookies, butter, and sugar in large bowl.
2
Coat six to eight 4-in./10-cm springform pans with cooking spray. Divide cookie-crumb mixture evenly into each pan and make crusts, pressing on bottoms and sides.
3
Place pans on flat cookie sheet and bake at 375° F/190° C for 5–6 minutes. Cool at room temperature for 30 minutes.
4
To make the pie filling: Whisk yolks until blended and set aside.
5
Place chocolate in another bowl. Bring cream to a gentle boil in saucepan over low heat and slowly pour over chocolate. Stir to combine.
6
Whisk cream and chocolate into egg yolks. Return to low heat and stir for 5–15 minutes, until you have a thick, smooth, pudding-like consistency. Do not boil.
7
Remove from heat. Sift in malt powder. Whisk until smooth and dissolved. Stir in vanilla extract. Cool at room temperature for 10 minutes.
8
Prepare the Mocha Mousse Whipped Cream: Whip all ingredients until stiff peaks are formed.
9
Prepare the Chocolate Ganache: Bring cream to boil. Remove from heat and add chocolate. Stir until smooth.
10
Assembly: Pour filling evenly into prepared pie crusts. Pipe Mocha Mousse Whipped Cream on top, garnish with toffee bits, and drizzle with warm Chocolate Ganache.
11
Refrigerate for at least 8 hours.
12
TIPS • The heated pie filling is ready when an inserted wooden spoon leaves a drizzle on top that doesn’t fold back into the mixture. • Don’t have a piping bag for the whipped cream? Cut a small corner off of a sandwich bag instead.
