Rich chocolatey floof with an oreo crust, that makes enough for a party or leftovers for a whiiiiile. (And as long as it’s covered, it does last well in the fridge!)

Ingredients:

Crust:

• 1 14 ounce size package of Oreos
• 1 1/2 sticks unsalted butter, melted
• 1 teaspoon kosher salt

Chocolate Mousse:

• 1/2 stick unsalted butter
• 3 cups bittersweet chocolate chips
• 4 cups mini marshmallows
• 2/3 cup whole milk
• 1 teaspoon kosher salt
• 1 tablespoon vanilla
• 4 cups heavy cream, well chilled, divided
• 2 tablespoons sugar

To make the crust, first preheat the oven to 350 degrees and grease an 18×13″ sheet pan. Combine the crust ingredients in a food processor and process until well crushed, like the texture of sand.

Press the mixture evenly into the bottom of the pan and bake 10 minutes. I found that it was only just barely enough to cover the pan, with a few tiny gaps, but the crust expanded a bit while baking and filled in the gaps. Let the baked crust cool completely, at least 15 minutes.

To make the filling, combine the butter, chocolate chips, marshmallows, milk and salt in a large saucepan over medium heat. Cook, stirring occasionally, until well melted and smooth. Remove from the heat, stir in the vanilla, and let cool to room temperature. (It would cool faster if you transferred to another bowl, but who wants to make that extra dish to clean?)

Meanwhile, beat 3 of the cups of cream to stiff peaks.

Fold the whipped cream into the cooled chocolate mixture, and spread evenly over the cooled crust.

Let chill in the refrigerator, uncovered, at least an hour, up to a day. In that time, the mousse will firm up enough that if you then cover it, the plastic wrap won’t stick.

When ready to serve, beat up the remaining cup of heavy cream with the sugar to stiff peaks, then use to decorate/top. A tip I got from my mom that works well here is, if you’re not going to serve/eat all that whipped cream right then, once it’s beaten to stiff peaks, beat in a spoonfull of vanilla or white chocolate pudding powder – this will keep the whipped cream from separating (oozing liquid), so you can top the dessert and not have to worry about the whipped cream going weird before you’ve gotten through all the leftovers. Additionally, if you’re going to be bringing this dessert with you, you can scoop the whipped cream into a ziplock, get where you’re going, and cut a corner off the ziplock to use as a piping bag, and squeeze it onto the mousse when ready to serve. (I cut off an excessively large corner, so my decorating was a ridiculous joke.)

Scoop, trying not to eff up the surface of your sheet pan, and enjoy!

Chocolate Mousse Squares

From Sheet Pan Sweets.

Crust:

• 1 14 ounce size package of Oreos
• 1 1/2 sticks unsalted butter, melted
• 1 teaspoon kosher salt

Chocolate Mousse:

• 1/2 stick unsalted butter
• 3 cups bittersweet chocolate chips
• 4 cups mini marshmallows
• 2/3 cup whole milk
• 1 teaspoon kosher salt
• 1 tablespoon vanilla
• 4 cups heavy cream, well chilled, divided
• 2 tablespoons sugar

To make the crust, first preheat the oven to 350 degrees and grease an 18×13″ sheet pan. Combine the crust ingredients in a food processor and process until well crushed, like the texture of sand. Press the mixture evenly into the bottom of the pan and bake 10 minutes. Let the baked crust cool completely, at least 15 minutes.

To make the filling, combine the butter, chocolate chips, marshmallows, milk and salt in a large saucepan over medium heat. Cook, stirring occasionally, until well melted and smooth. Remove from the heat, stir in the vanilla, and let cool to room temperature.

Meanwhile, beat 3 of the cups of cream to stiff peaks. Fold the whipped cream into the cooled chocolate mixture, and spread evenly over the cooled crust. Let chill in the refrigerator, uncovered, at least an hour, up to a day.

When ready to serve, beat up the remaining cup of heavy cream with the sugar to stiff peaks, then use to decorate/top.