Oreo Chocolate Mousse Cake

Oreo Chocolate Mousse Cake

Here is an oreo chocolate mousse cake with two layers consisting of oreo white chocolate and dark chocolate mousse. This no-bake cake is smooth, creamy, and rich in chocolate flavor. Not much technique is needed either in the making. Definitely the dream cake for any chocolate lover and occasional baker.

I find the sweetness from the oreo and chocolate in this mousse cake quite sufficient. Depending on the chocolate you are using, please adjust the sweetness accordingly by adding or omitting the sugar.

Oreo chocolate mousse cake

Mousse cake must be my top favorite cake to make, mainly because of its no-bake nature and simpler process compared to other types of cake. It only needs a little patience and time to let each layer set. As a celebratory cake, it is also conveniently perfect to be made ahead.

oreo chocolate mousse cake

So far this is the third mousse cake recipe on the blog, following my avocado mousse cake (the most popular on my youtube) and no-bake cheesecake. More will come as I experiment with other flavors. 🙂


Oreo Chocolate Mousse Cake

Oreo Chocolate Mousse Cake

https://spoonfulpassion.com/
Course Dessert
Servings 1 6″ (15 cm) cake

Ingredients
  

Crust base

  • 100 g oreo with the filling
  • 20 g unsalted butter melted

Oreo white chocolate mousse

  • 30 g (2 tbsp) water
  • 3 g (1 tsp) gelatin powder
  • 100 g white chocolate chopped small
  • 60 g milk
  • 10 g oreo without the filling
  • 90 g whipping cream

Dark chocolate mousse

  • 30  g (2 tbsp) water
  • 3 g (1 tsp) gelatin powder
  • 100 g dark chocolate chopped small
  • 60 g milk
  • 90 g whipping cream
  • 12 g (1 tbsp) granulated sugar

Instructions
 

Crust base

  • Crush the biscuit into fine crumbs 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 pressing the mixture onto the base to pack it firm. Refrigerate until the mousse layer is ready.

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 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 hot 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

  • 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 dark chocolate. Immerse the chocolate fully 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 hot chocolate mixture. Stir until fully melted. The mixture should be smooth with no lumps.
  • In a medium bowl, beat the whipping cream and sugar until thickened. Then combine well with the chocolate mixture.
  • 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 unmold the cake, wrap the sides of the pan with a hot wet towel until it loosens up. Then, slice and enjoy!