Sometimes you just need a mountain of chocolate! This Chocolate Explosion has rich chocolate mousse piled high on an Oreo crust, filled with chunks of vanilla cheesecake, Oreos, nuts, and toffee bits. It’s a truly indulgent dessert and an absolute showstopper at any gathering.
For Serious Chocolate Lovers Only
(*avoids eye contact*)
Yeah….. so… I like chocolate.
I feel like this is an embarrassing amount of chocolate, but even so, I’m not sorry about it. This is one of those things you make on a special occasion.
Correction: this is one of those things you should only make on a special occasion, but you’re bound to be finding a lot more “special occasions” with this in your back pocket.
For my American friends who don’t know, Boston Pizza’s Chocolate Explosion is a rich chocolate mousse piled high on a cookie crust, filled with chunks of vanilla cheesecake, Oreos, pecans, and toffee bits. It’s incredibly decadent, and this homemade version tastes just like the real thing.
I didn’t want this recipe to be too complicated, so I skipped the brownie or baked chocolate crust. It felt like too much work for a dessert that already has a few steps. Instead, I went with a simple Oreo cookie crust. It’s super easy, tastes great, and holds its shape perfectly!
Reader Rating
“I made this for my hubby’s birthday cake, and it was perfect! I made it over the span of the weekend and it barely survived the night lol.” – Amber
Chocolate Explosion Ingredients
- Cream cheese: Full-fat or light cream cheese will work. Make sure it’s at room temperature!
- Sugar: You’ll need both granulated and powdered (icing) sugar for this recipe.
- Butter: Use melted, unsalted butter.
- Oreos: We’re putting Oreos in everything! I used regular Oreos for the crust, filling, and topping, but feel free to go wild with your favorite flavor.
- Chocolate: I recommend semi-sweet chocolate for easy melting.
- Gelatin: One packet of unflavored gelatin powder is all you need.
- Toasted almonds: Slivered or roughly chopped for a nice crunch!
- Toffee bits: Store-bought toffee bits work perfect.
Make this a No-Bake Dessert!
If you want to make this even easier, simply skip baking the crust (I baked mine because I like how it holds up nicely) and use a plain, store-bought vanilla cheesecake. No one will know the difference. Pinky promise!
Frequently Asked Questions
Yes, you can! This dessert is perfect for making ahead. The easiest way is to spread the work over 2-3 days. For example, you can make the easy cheesecake and chocolate ganache on the first day, since they both need to be chilled completely. On the second day, prepare the crust and mousse, assemble the dessert, and let it chill for a few hours or overnight before serving.
Yes, if you don’t have a 9″ springform pan, a regular 9″ pan or even a pie plate will work just fine.
The most common reason is that the mixture wasn’t cold enough. It needs to be completely chilled in the refrigerator before you can whip it into soft peaks. Be patient, as this can take a couple of hours.
How to Store Your Chocolate Explosion
To keep your Chocolate Explosion fresh, store it in an airtight container in the fridge for up to 3 days. Want to save it for later? Pop it in the freezer! Just wrap individual slices tightly in plastic wrap and then foil. It’ll stay good for up to 2 months.
Chocolate Explosion (Boston Pizza Copycat)
written by Ashley Fehr
Ingredients
Cheesecake
- 16 oz cream cheese (I used light), 2 packages
- ½ cup sugar
- 1 teaspoon vanilla
- 2 Eggs
Crust
- 3 tablespoons butter, melted
- 300 gram package Oreos, (about 22 cookies)
Mousse
- 3 cups heavy whipping cream
- 300 g finely chopped chocolate, just over 10 oz
- 2 packages unflavored gelatin
- ½ cup cold water
- ⅓ cup powdered icing sugar
- 6 Oreos, crushed
Garnish
- Toasted almonds, slivered
- Toffee bits
- Oreos, crused
Instructions
Cheesecake
- Preheat the oven to 350°F and line an 8×8" pan with tin foil or parchment paper.
- Beat the cream cheese until smooth. Add in sugar, vanilla and eggs and beat until smooth.
- Spread into prepared pan and bake for 23-25 minutes, until top is just set (may still have a slight jiggle to it, but will look dry on top). Remove from the oven and let cool to room temperature before covering and refrigerating until cold.
Crust
- In a food processor, combine butter and 300g Oreo cookies and process until smooth.
- Press firmly into the bottom and 1" up the sides of a 9" Springform pan (or another 9" pan – a pie plate would work!). Set aside (refrigerate if overnight).
Mousse
- In a large bowl, melt together cream and chocolate in a microwave (start with 1 minute on high, then do 30 second intervals until melted, stirring each time). Place in the refrigerator until completely chilled (the cream won't whip unless it is very cold! Be patient).
- In a small bowl, sprinkle gelatin over cold water and let sit 1 minute. Microwave on high for 15-20 seconds and whisk until gelatin dissolves. Set aside to cool to room temperature.
- Whip cream until soft peaks form, add in the sugar and gelatin gradually, whipping until stiff peaks form.
- Fold in crushed Oreos and chopped cheesecake and spread into crust. Garnish with almonds, toffee bits, and Oreos as desired. Refrigerate at least 5-6 hours or overnight, until chilled and totally set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Melissa says
Oh man, this is my favourite restaurant dessert in the history of the world! I need to make this recipe. 🙂
Ashley Fehr says
It’s one of my favorites too!
Sarah says
Hi ! For the mouse do you use bittersweet chocolate or semi sweet chocolate ? I am trying this recipe for my husbands birthday and can’t wait to see how it turns it
Ashley Fehr says
Either will work just great!
Chocolate D-Splosion says
Hi, I don’t own a microwave, can I just heat everything in a pot? 🙂
Thanks this will save me many dollars by not getting the BP cake anymore
Ashley Fehr says
Yes, that should work!
Jean says
Should the gelatin thicken? Like a jello form?
Ashley Fehr says
The gelatin will be added to the mousse while liquid and will enable the cake to set completely while refrigerating
Susan Kurlek says
I made this dessert today but have not tried it yet. Except for licking beaters etc. Lol!!
Do you think it would freeze well?
I think if I make it again I will freeze the cheesecake.
Thanks.
Susan
Bayfield, Ontario Canada
Ashley Fehr says
Hi Susan! I think it could be frozen, but I would probably serve it partially frozen after freezing as sometimes desserts like this are softer and don’t hold up as well once thawed
Evan B says
Does the cake end up with a weird texture? Seems like alot of gelatin. I’m making it regardless, it looks amazing.
Ashley Fehr says
It shouldn’t, no! 🙂
Mallorie says
Tastes just like the BP cake! Great recipe 🙂
Ashley Fehr says
I’m so glad!
Mimi says
Do you just use the cookies and not the middle stuff for the crust?
Ashley Fehr says
You will use all of the cookie
Shawna Flaro says
Cannot thank you enough! Loved by all!
Ashley Fehr says
Awesome! I’m so glad!
Kim says
I made this today, and followed your recipe, but after whipping the chocolate and whipping cream until soft peaks formed, I slowly added the unflavoured gelatine and continued to beat, but never did reach stiff peaks, and the chocolate cream seemed to be really wet (I beat it forever and nothing changed) did I do something wrong?
Ashley Fehr says
If the gelatin mixture was quite hot then it may not have whipped properly (or if the room, bowl, or beaters are very warm then it may have had the same effect). Other than that I’m not sure what could have gone wrong!
Stacey says
I plan on making this for my dads birthday on Sunday! We always get a chocolate expolision from Boston Pizza on one of our birthdays so I thought it would be fun to make! One question though, for the gelatin it says 2 packages, how many tablespoons is that? Thanks! (:
Ashley Fehr says
No problem! Each package is 2 1/4 teaspoons, so 4 1/2 for 2 packages. I hope you enjoy it!
Melissa says
It was really fun to make just one question do you cover it if chilling overnight?
Ashley Fehr says
I do cover it just so it doesn’t dry out and get gummy!
Karly says
Uh, how could anything about this be wrong with a name like “chocolate explosion”!? This looks absolutely to die for. Obsessed!
Ashley Fehr says
Lol! I totally agree!
Rosie says
Anything called chocolate explosion sounds like it has to be incredibly delicious, this looks amazing!
cakespy says
Oh my god. Just…OMG. Amazing.
Kendra @ www.joyinourhome.com says
When I saw this on your IG I immediately thought if the BP version…. I am officially requesting this as my birthday cake in December! I’ll let you know when we try it! Thx so much for sharing!
Ashley Fehr says
Thanks Kendra! I had to do it. Lol. It’s a little over the top but I couldn’t resist!
Cheyanne @ No Spoon Necessary says
Holy moly, I HAVE to make this for my husband. Seriously, he loves chocolate as much as you do (an amount that should only be eaten in private to avoid strange stares), so I know he would flip his shhhh over this! I mean it’s called chocolate EXPLOSION and that says it all. You totally outdid yourself here, Ashley! PINNED! Cheers!
Ashley Fehr says
Lol! I do LOVE my chocolate but a whole Chocolate Explosion to myself would be a little much. Maybe I’m going soft?!? I don’t know what’s happening to me! Lol
Nicole @ Young, Broke and Hungry says
All of my chocolate dreams are coming true with this dessert.
Ashley Fehr says
Mine too!
Kelly says
Oh my goodness, this is the ultimate dessert! We used to go to BP a lot back when we were dating and yours looks a bazillion times better! Love all the goodies you loaded it with!
Ashley Fehr says
Haha! I don’t know about that! 😉 Thanks Kelly 🙂
Julie Evink says
I love the name of this treat! Pretty much sums up it’s awesomeness!
Dorothy Dunton says
Hi Ashley! This is definitely one indulgent dessert! We have Boston Market restaurants here and they feature mostly down home style cooking…fried chicken, mashed potatoes etc. and the food is really quite good. But they do not have any desserts like this!
Ashley Fehr says
Oh interesting! I think all of the Boston Pizzas in the U.S. must have closed — thankfully we still have them here! Thanks Dorothy!
Gayle @ Pumpkin 'N Spice says
I’ve never heard of Boston pizza before, so it must not be a midwest thing. But, I do love this dessert! And you can NEVER go wrong with too much chocolate, ever! Looks SO good, Ashley!
Ashley Fehr says
Really?! That’s so strange! I’m sure we were in one in the U.S. at one point, but it would have been North Dakota. Either way, they know their dessert!
Julie Evink says
There was one in Grand Forks 🙂 I got hired as a manger… then errrrr ditched on it for a better job!
Ashley Fehr says
Lol! See! I am not crazy. But I could find nothing about them being in the U.S.!
Kay says
Why kind of chocolate do you use? My son wants me to make this for his birthday this Saturday.
– 300 g finely chopped chocolate just over 10 oz