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Oreo Chocolate Mousse Cake 

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This Oreo chocolate mousse cake is so soft and airy that literally melts in your mouth. It’s the perfect delicate dish to impress with class!

In case you are looking for the best chocolate mousse cake ever you found it!

slice of oreo chocolate mousse cake

I don’t know about you but I am obsessed about mousses, the soft airy texture are so delicious.

The softness and sharp flavour of the dark chocolate brings a perfect balanced dessert that this mousse cake is.

My tip is to make this cake for celebrations, because you can make even 2 days ahead and still will taste perfect up to 4 days if you keep covered in the fridge.

Last time I made this recipe, though, wasn’t for any fancy situation, but I was visiting my family and I just wanted to serve to my mom, sister and dad a good chocolate mousse cake, so we could enjoy together, and it was such a lovely day! We all carved into it after our Sunday lunch.

Cooking Time

  • Cooking time: 5 minutes
  • Preparation: 15 minutes
  • Fridge time: 6 hours
  • Total time: 6 hours 20 minutes

Servings

  • 6 servings

Equipment

  • 8’’ pie tin with removable bottom
  • Mixer

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Ingredients list

  • 1 1/2 cup thin oreo cookies, crushed 
  • 1/3 cup unsalted butter, melted 
  • 3 egg yolks
  • 1 teaspoon vanilla extract 
  • ¼ cup whipping cream 
  • ¼ cup whipped cream, whipped up to 50% consistency
  • 1 cup 60% or 70% dark chocolate bars 
  • ¼ cup powdered sugar

How to make Oreo Chocolate Mouse Cake

  1. To a medium bowl, mix the crushed cookies and melted unsalted butter, transfer to the bottom of a 8-inches removable pie tin, pressing firmly with your fingers. Put it in the fridge.
  2. To a saucepan, over low heat, add the egg yolks, sugar and vanilla extract, whipping cream and mix gently.
  3. Stir and cook until slightly thickened for 5 minutes, remove from the heat, add the dark chocolate and mix to melt.
  4. Add the powdered sugar, add the already whipped cream and mix, pour the mixture over the oreo base in the tin and return to the fridge to harden for at least 6 hours or overnight before serving.
  5. To remove your cake from the tin, wrap the sides with a hot wet towel until it loosens up and transfer to a serving plate or cake stand.
  6. For best results cut the slices with a sharp kitchen knife. Optionally, decorate your oreo chocolate mousse cake with edible flowers or cocoa powder. 

Notes

Respect fridge time: Cooling is the most important step for a perfect mousse cake, essentially you can make this recipe a day before serving, as it will be perfect on the next day as it lasts up to 4 days, covered, in the fridge.

Whipping cream: To whip, use a stand or hand mixer or even a whisk (latter will take more time) the cream must be cold and you should whip until it’s fluffy and slightly mounted, don’t over beat it.

Storage

  • Chocolate mousse cake lasts in the fridge for up to 4 days, covered.
  • You can freeze this dessert for up to 3 months in the freezer. When ready to eat, remove from freezer to the fridge to defrost 24 hours before eating.

Want more dessert recipes?

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FAQ

What is a mousse cake?

Mousse cake is a dessert that incorporates air bubbles to create a soft and airy texture. It ranges from a fluffy to creamy and thick, depending on the technique used for its preparation. Mousses can be sweet or savory.

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slice of oreo chocolate mousse cake

Oreo Chocolate Mousse Cake

This Oreo chocolate mousse cake is so soft and airy that literally melts in your mouth. It’s made with a simple crust. It's perfect to impress with class!
5 from 7 votes
Prep Time 15 mins
Cook Time 5 mins
Fridge time 6 hrs
Total Time 6 hrs 20 mins
Course Dessert
Cuisine French, Italian
Servings 3 people
Calories 160 kcal

Equipment

  • Mixer
  • 8" Pie tin

Ingredients
  

  • 1 1/2 cup thin oreo cookies crushed
  • 1/3 cup unsalted butter melted
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 cup whipping cream
  • 1/4 cup whipped cream whipped to 50% total consistency
  • 1 cup dark chocolate 60 or 70% dark
  • 1/4 cup powdered sugar

Instructions
 

  • To a medium bowl, mix the crushed cookies and melted unsalted butter, transfer to the bottom of a 8-inches removable pie tin, pressing firmly with your fingers. Put it in the fridge.
  • To a  saucepan, over low heat, add the egg yolks, sugar and vanilla extract, whipping cream and mix gently.
  • Stir and cook until slightly thickened for 5 minutes, remove from the heat, add the dark chocolate and mix to melt.
  • Add the powdered sugar, add the already whipped cream and mix, pour the mixture over the oreo base in the tin and return to the fridge to harden for at least 6 hours or overnight before serving.
  • To remove your cake from the tin, wrap the sides with a hot wet towel until it loosens up and transfer to a serving plate or cake stand.
  • For best results cut the slices with a sharp kitchen knife. Optionally, decorate with edible flowers or cocoa powder.

Notes

Respect fridge time: Cooling is the most important step for a perfect mousse cake, essentially you can make this recipe a day before serving, as it will be perfect on the next day as it lasts up to 4 days, covered, in the fridge.
Whipping cream: To whip, use a stand or hand mixer or even a whisk (latter will take more time) the cream must be cold and you should whip until it’s fluffy and slightly mounted, don’t over beat it.
Storage: Chocolate mousse cakes lasts in the fridge for up to 4 days, covered. You can freeze this dessert for up to 3 months in the freezer. When ready to eat, remove from freezer to the fridge to defrost 24 hours before eating.
Keyword cake, chocolate, cookies, dark, desserts, eggs, italian dessert, mousse, oreo, pie, sugar, sweet, vanilla, whipping cream

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