Ingredients:

For the Cake Base:

• 10 Oreo biscuits
• 45 g melted unsalted butter

For the Chocolate Mousse:

• 200 g semi-sweet dark chocolate
• 1/3 cup (80 ml) whipping cream (for melting the chocolate)
• 300 ml whipping cream (for whipping into the mousse)

For the Chocolate Mixture:

• 100 g semi-sweet dark chocolate
• 1/3 cup (80 ml) hot whipping cream

Optional Topping:

• Sprinkles (for decoration)

Special Equipment:

• 4-inch cake ring

Steps to Make Oreo Chocolate Mousse Cake:

Step 1: Prepare the Cake Base

1. Crush the Oreos: Start by crushing the 10 Oreo biscuits. You can do this by placing them in a zip-lock bag and using a rolling pin to crush them finely. Alternatively, you can use a food processor to make the process quicker and easier.
2. Mix with Butter: In a small bowl, mix the crushed Oreos with the melted butter until well combined.
3. Form the Base: Press the Oreo mixture evenly into the bottom of a 4-inch cake ring to create the base of your cake. Once pressed, chill the base in the refrigerator while you prepare the chocolate mousse layer.

Step 2: Make the Chocolate Mousse

1. Melt the Chocolate: Break 200 g of semi-sweet dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the Cream: In a small saucepan, heat 1/3 cup (80 ml) of whipping cream over medium heat until it just begins to simmer. Remove from heat immediately.
3. Combine Chocolate and Cream: Pour the hot cream over the chocolate pieces and let it sit for a minute to soften. Stir gently until the chocolate is completely melted and smooth. Allow the mixture to cool slightly.
4. Whip the Cream: In a separate bowl, whip the remaining 300 ml of whipping cream until stiff peaks form.
5. Fold in the Whipped Cream: Once the chocolate mixture has cooled slightly, gently fold the whipped cream into the melted chocolate mixture in small batches. Be careful not to deflate the whipped cream, as this will give the mousse its light and airy texture. Continue folding until the mousse is smooth and fully combined.

Step 3: Prepare the Chocolate Mixture

1. Melt the Chocolate: Break 100 g of semi-sweet dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the Cream: Heat another 1/3 cup (80 ml) of whipping cream until it is hot (just before boiling), then pour it over the chocolate pieces.
3. Stir Until Smooth: Let the cream and chocolate sit for a minute, then stir gently until the chocolate is completely melted and smooth. Set aside to cool slightly. This will form the top chocolate layer of the cake.

Step 4: Assemble the Cake

1. Layer the Mousse: Remove the Oreo base from the refrigerator. Pour the prepared chocolate mousse over the chilled Oreo base, spreading it evenly with a spatula to ensure a smooth layer.
2. Add the Chocolate Mixture: Carefully pour the cooled chocolate mixture over the mousse layer, spreading it evenly with a spatula for a glossy finish.

Step 5: Chill and Serve

1. Chill the Cake: Place the assembled cake in the refrigerator and allow it to chill for at least 4 hours or until fully set. This step is crucial for allowing the mousse to firm up and the flavors to meld together.
2. Remove the Cake Ring: Once the cake has chilled and set, carefully remove the cake ring. You can gently run a knife around the edge of the cake to help release it from the ring.
3. Decorate: If desired, decorate the top of the cake with sprinkles or other toppings of your choice for a festive touch.
4. Serve: Slice the cake into portions and serve chilled. Enjoy your rich and creamy Oreo Chocolate Mousse Cake!

Nutrition Facts (Per Serving, based on 4 servings):

• Calories: 500 kcal
• Carbohydrates: 50 g
• Protein: 7 g
• Fat: 30 g
• Fiber: 3 g
• Sugars: 35 g
• Sodium: 180 mg

Frequently Asked Questions (FAQs):

1. Can I use milk chocolate instead of dark chocolate? Yes, you can substitute semi-sweet dark chocolate with milk chocolate if you prefer a sweeter flavor. Keep in mind that milk chocolate is generally sweeter and has a creamier texture.

2. Can I make this cake without a cake ring? If you don’t have a 4-inch cake ring, you can use a small springform pan or even make individual portions using dessert cups or glasses. The key is to have a container that allows the mousse to set properly.

3. How do I know when the mousse is ready to serve? The mousse is ready to serve once it has chilled for at least 4 hours and has fully set. The mousse should be firm but creamy, and the chocolate topping should have a smooth and glossy appearance.

4. Can I make this dessert ahead of time? Yes, this cake can be made 1-2 days in advance. In fact, making it ahead of time allows the flavors to develop even more. Store it in the refrigerator, covered, until ready to serve.

5. Can I freeze the Oreo Chocolate Mousse Cake? While this cake is best enjoyed fresh, you can freeze it if needed. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw it in the refrigerator for several hours before serving.

Tips for Making the Best Oreo Chocolate Mousse Cake:

• Chill the Base Well: Make sure to chill the Oreo base thoroughly before adding the mousse. This helps the base set and prevents it from crumbling when you add the mousse on top.
• Don’t Overheat the Chocolate: Be careful not to overheat the chocolate when melting it with cream. It should be just hot enough to melt, but overheating can cause the chocolate to seize.
• Fold the Whipped Cream Gently: To ensure a light and airy mousse, gently fold the whipped cream into the chocolate. This will give the mousse a fluffy and smooth texture.
• Let the Cake Set Fully: Patience is key! Make sure to let the cake chill for the full 4 hours to allow the mousse and chocolate layers to set properly.

Storage Tips: Store any leftover Oreo Chocolate Mousse Cake in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled, so keep it refrigerated until you’re ready to enjoy it.

Conclusion: The Oreo Chocolate Mousse Cake is an indulgent, rich dessert that combines the irresistible flavors of chocolate and Oreos in one beautiful and delicious creation. With a crunchy Oreo base, a smooth and airy chocolate mousse, and a glossy chocolate topping, this cake is a true treat for any occasion. Whether you’re making it for a party, a special celebration, or just to satisfy your sweet tooth, this easy-to-follow recipe will ensure you have a showstopping dessert that everyone will love.

Oreo Chocolate Mousse Cake

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• Author: Olivia
• Total Time: 4hrs 30mins

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Description

Oreo Chocolate Mousse Cake is a decadent, no-bake dessert perfect for any chocolate lover. It features a crunchy Oreo cookie base topped with a rich, velvety chocolate mousse and a smooth chocolate glaze. This mini cake, made using a 4-inch cake ring, is perfect for small gatherings, yet it’s big on flavor. The layers of chocolate mousse and the creamy chocolate topping create a dessert that is luxurious and indulgent, while the Oreo base adds a satisfying crunch. Whether you’re making it for a special occasion or just to satisfy your chocolate cravings, this dessert will impress with its texture and flavor.

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Ingredients

Units USM Scale 1x2x3x

For the Cake Base:

• 10 Oreo biscuits
• 45 g melted unsalted butter

For the Chocolate Mousse:

• 200 g semi-sweet dark chocolate
• 1/3 cup (80 ml) whipping cream (for melting the chocolate)
• 300 ml whipping cream (for whipping into the mousse)

For the Chocolate Mixture:

• 100 g semi-sweet dark chocolate
• 1/3 cup (80 ml) hot whipping cream

Optional Topping:

• Sprinkles (for decoration)

Special Equipment:

• 4-inch cake ring

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Instructions

Step 1: Prepare the Cake Base

1. Crush the Oreos: Start by crushing the 10 Oreo biscuits. You can do this by placing them in a zip-lock bag and using a rolling pin to crush them finely. Alternatively, you can use a food processor to make the process quicker and easier.
2. Mix with Butter: In a small bowl, mix the crushed Oreos with the melted butter until well combined.
3. Form the Base: Press the Oreo mixture evenly into the bottom of a 4-inch cake ring to create the base of your cake. Once pressed, chill the base in the refrigerator while you prepare the chocolate mousse layer.

Step 2: Make the Chocolate Mousse

1. Melt the Chocolate: Break 200 g of semi-sweet dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the Cream: In a small saucepan, heat 1/3 cup (80 ml) of whipping cream over medium heat until it just begins to simmer. Remove from heat immediately.
3. Combine Chocolate and Cream: Pour the hot cream over the chocolate pieces and let it sit for a minute to soften. Stir gently until the chocolate is completely melted and smooth. Allow the mixture to cool slightly.
4. Whip the Cream: In a separate bowl, whip the remaining 300 ml of whipping cream until stiff peaks form.
5. Fold in the Whipped Cream: Once the chocolate mixture has cooled slightly, gently fold the whipped cream into the melted chocolate mixture in small batches. Be careful not to deflate the whipped cream, as this will give the mousse its light and airy texture. Continue folding until the mousse is smooth and fully combined.

Step 3: Prepare the Chocolate Mixture

1. Melt the Chocolate: Break 100 g of semi-sweet dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the Cream: Heat another 1/3 cup (80 ml) of whipping cream until it is hot (just before boiling), then pour it over the chocolate pieces.
3. Stir Until Smooth: Let the cream and chocolate sit for a minute, then stir gently until the chocolate is completely melted and smooth. Set aside to cool slightly. This will form the top chocolate layer of the cake.

Step 4: Assemble the Cake

1. Layer the Mousse: Remove the Oreo base from the refrigerator. Pour the prepared chocolate mousse over the chilled Oreo base, spreading it evenly with a spatula to ensure a smooth layer.
2. Add the Chocolate Mixture: Carefully pour the cooled chocolate mixture over the mousse layer, spreading it evenly with a spatula for a glossy finish.

Step 5: Chill and Serve

1. Chill the Cake: Place the assembled cake in the refrigerator and allow it to chill for at least 4 hours or until fully set. This step is crucial for allowing the mousse to firm up and the flavors to meld together.
2. Remove the Cake Ring: Once the cake has chilled and set, carefully remove the cake ring. You can gently run a knife around the edge of the cake to help release it from the ring.
3. Decorate: If desired, decorate the top of the cake with sprinkles or other toppings of your choice for a festive touch.
4. Serve: Slice the cake into portions and serve chilled. Enjoy your rich and creamy Oreo Chocolate Mousse Cake!

• Prep Time: 30mins
• Cook Time: 4hrs