This frozen nutella chocolate mousse pie has two layers. The bottom layer is a dense and rich chocolate cream and the top layer is a light and creamy nutella mousse.
A few weeks ago, I made my mom a cake for her birthday – it was pretty much a death by chocolate kind of cake. Four chocolate-cake layers with chocolate mousse in between each layer and the whole cake was covered in a chocolate ganache. (The cake I made was adapted a bit from this recipe!)
I thought it was going to be too rich, but it was her birthday and she wanted as much chocolate as I could cram into a cake. Surprisingly it wasn’t as rich as I thought it would be thanks to all the layers of mousse which definitely lightened it up. Everyone LOVED the cake and especially that mousse in the center of the layers.
So naturally, I had to make another kind of cake with the a similar chocolate mousse. Except I wanted a more summery version – so I determined it needed to be frozen!
The top mousse layer is ultra creamy and full of flavor. It has a slight nutella flavor but overall it just screams CHOCOLATE! The bottom layer is made with Greek yogurt and has a chocolate tang to it. It reminds me of chocolate frozen yogurt and perfectly offsets the nutella chocolate mousse.
And then of course, there is an oreo crust which is just divine and only requires two ingredients.
To have a pretty tall cake, you are going to want to use a smaller springform pan. I used one with an 8-inch diameter for this cake. A larger springform pan will work fine, but the cake will be a lot shorter as it will need to spread to cover a larger area.
And the final touches are the beautiful chocolate curls that are super easy to make. Using a vegetable peeler, just peel the side of a chocolate bar right on top of this cake. I love the look of the curls!
Enjoy this delicious, frozen, and chocolate overloaded cake!
- 18 full Oreo cookies (no need to remove creme)
- 4 tablespoons butter, melted
- 1 cup milk chocolate chips
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup full-fat vanilla or plain Greek yogurt
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup hot water
- 1 and 1/2 cups milk chocolate chips
- 2 cups heavy cream, very cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1/3 cup Nutella
- Optional: chocolate bar
- Lightly grease the bottom of an 8-inch springform pan. In a blender or food processor, blend the oreos until they resemble fine crumbs. Mix in the melted butter and then press into the bottom of the springform pan.
- Melt the chocolate chips in a microwave-safe bowl in bursts of 15 seconds. Microwave 15 seconds, stir 15 seconds, microwave 15 seconds, stir 15 seconds or until the chocolate is smooth and creamy. It is important to be patient and microwave it slowly to avoid burning your chocolate.
- Once it is completely melted and smooth, set aside and allow to cool for 10-15 minutes. (This is very important so the chocolate doesn’t chunk up when added to the cool ingredients so don’t skip.)
- In another bowl, stir together the cocoa powder, Greek yogurt (must use full fat), sugar, and vanilla extract. Stir until smooth.
- Add in the melted and cooled melted chocolate and mix until completely smooth and creamy. Pour over the crust. Place in the freezer while working on the top layer.
- In a bowl with a stand mixer, beat the heavy cream, powdered sugar, and vanilla until it reaches hard/stiff peaks.
- Once again, in another bowl, melt the chocolate chips in a microwave-safe bowl in bursts of 15 seconds. Microwave 15 seconds, stir 15 seconds, microwave 15 seconds, stir 15 seconds or until the chocolate is smooth and creamy. Again, allow to sit for 10-15 minutes.
- In the same bowl used for the bottom layer, whisk together the cocoa powder and hot water until smooth.
- Add the nutella to the cooled off melted chocolate and mix well. Add to the cocoa powder mixture and mix until smooth and creamy. Beat with hand mixers if needed to get a super smooth chocolate.
- Stir in the whipped heavy cream mixture until completely combined.
- Pour over evenly on top of the bottom layer and smooth the top with a spatula.
- Cover tightly and freeze for 8-10 hours or until completely frozen.
- If desired, use a vegetable peeler to “peel” a chocolate bar and create chocolate curls to decorate the cake with.
- Return any leftovers immediately to the freezer.