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Oreo Chocolate Mousse Cake [No-Bake] Recipe
Oreo Chocolate Mousse Cake [No-Bake] is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Oreo Chocolate Mousse Cake [No-Bake] is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have oreo chocolate mousse cake [no-bake] using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Oreo Chocolate Mousse Cake [No-Bake]:
- Take Crust base
- Take 100 g oreo with the filling
- Prepare 20 g unsalted butter, melted
- Prepare Oreo white chocolate mousse
- Prepare 30 g (2 tbsp) water
- Get 3 g (1 tsp) gelatin powder
- Prepare 100 g white chocolate, chopped small
- Get 60 g milk
- Make ready 10 g oreo without the filling
- Get 90 g whipping cream
- Prepare Dark chocolate mousse
- Prepare 30 g (2 tbsp) water
- Get 3 g (1 tsp) gelatin powder
- Make ready 100 g dark chocolate, chopped small
- Make ready 60 g milk
- Take 90 g whipping cream
- Make ready 12 g (1 tbsp) granulated sugar
Instructions to make Oreo Chocolate Mousse Cake [No-Bake]:
- Youtu.be/0O1EppsP4Bo
- Crust base: Crush the biscuit into fine cbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin (Remove the filling if you are using rolling pin. Add it back after the biscuits are finely crushed). Transfer to a bowl. Combine well with butter.
- Transfer the mixture into a 15 cm cake mold or loose-bottom pan. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible. Refrigerate while you prepare the mousse layer.
- Oreo white chocolate mousse: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
- Bring the milk to a simmer. Pour it into the bowl of white chocolate. Immerse the chocolate fully and let sit for 1-2 minutes before stirring to combine. If the chocolate is not fully melted, microwave for 10 seconds or heat the bowl over a pot of simmering water.
- Add the bloomed gelatin into the sausage chocolate mixture. Stir until fully melted. The mixture should be smooth with no lumps.
- Crush 10 more grams of oreo biscuit. Add to the chocolate mixture and combine well.
- In a medium bowl, beat the whipping cream until thickened. Then combine well with the chocolate mixture. Pour mixture into the prepared crust base. Cover and refrigerate for 30 minutes.
- Dark chocolate mousse: Follow same procedure as the oreo white chocolate mousse. As for the sugar, add it to the whipping cream then beat until thickened.
- Pour the dark chocolate mousse over the chilled oreo white chocolate mousse. Spread the top evenly with an offset spatula. Then cover and refrigerate for at least 6 hours or best overnight.
- To remove the cake ring, wrap the sides with a sausage wet towel until it loosens up. Then, slice and enjoy!
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