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Adorable and absolutely delicious Mini Mint Chocolate Cream Pies! These little cuties are winners all around.

No-Bake Mini Mint Chocolate Cream Pies

Ashley Manila
No-Bake Mini Mint Chocolate Cream Pies!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 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
 

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.

Notes

For best results, mini pies should be topped with whipped cream and chocolate ganache RIGHT before serving.
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