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!
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.