This chocolate mousse cake is so rich, chocolatey, and rich, it’s hard not to fall in love with the first bite. Three layers of airy premium chocolate on top of an Oreo crust, simply irresistible.
Source: Home Cooking Adventure
Ingredient
Makes about 12 servings
Oreo Pie Crust
Oreo Cookies 7 oz (200g)
4 tablespoons (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipped cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 teaspoon (4g) gelatin powder
1 tbsp +1 tbsp (20ml) cold water
Milk chocolate mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipped cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 teaspoon (4g) gelatin powder
1 tbsp +1 tbsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipped cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 teaspoon (4g) gelatin powder
1 tbsp +1 tbsp (20ml) cold water
For decoration (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place oreo biscuits in the bowl of a food processor and grind until crumbs form. Add melted butter and process until evenly moist.
2. Using the back of a spoon, press the mixture into the bottom of the greased 8-inch (20 cm) spring-loaded pan. Refrigerate until the first layer of mousse is prepared.
3. Prepare the dark chocolate mousse. In a heatproof bowl, add the semi-sweet chocolate and 1/2 cup (120g) whipped cream. Place the bowl over a saucepan with boiling water, and simmer until the chocolate has melted. Meanwhile, dissolve the gelatin in cold water and let it bloom for about 5 to 10 minutes. Place the gelatin over low heat until the gelatin dissolves, then pour over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Beat the remaining 2/3 cup (160g) of cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse on top of the pie crust and refrigerate for 15-20 minutes to set slightly, until you’re ready for the next layer of chocolate mousse.
6. Repeat the same steps to prepare the milk and white chocolate mousse.
7. Put the cake in the refrigerator for 4 hours or overnight to set the cake.
8. Run the knife around the edges of the cake to remove the edges of the pan.
9. Before serving, top with cocoa powder and garnish with fresh berries if desired. Interesting!
