Oreo Chocolate Mousse Cake
Oreo cookies have an intriguing history that spans more than a century. Created by the National Biscuit Company (now known as Nabisco) in 1912, this iconic treat has become a timeless classic loved by people of all ages. Featuring two delicious chocolate wafers sandwiching a luscious layer of creamy white filling, the recipe has remained unchanged throughout the years.
Originally, the Oreo was developed as a copycat of the Hydrox cookie, but it quickly surpassed its predecessor in popularity. No wonder really!
And in a combo with chocolate, it is a match made in heaven.
The rich, velvety texture of chocolate perfectly complements the irresistible crunch of an Oreo cookie.
So what’s stopping you from trying it out yourself?
Combine ground Oreos with melted butter and a splash of milk, then press into a lined baking mould and place in the refrigerator.
Melt dark chocolate, and whisk in the cocoa powder and icing sugar, then leave it to cool down.
Whip the whipping cream until soft peaks, after add the melted chocolate and continue mixing until fully combined.
Roughly break Oreos and fold them into the cream.
Spread the cream over the base and return to the refrigerator for at least 4 hours to set.
Oreo Chocolate Mousse Cake
Ingredients
Instructions
- Combine ground Oreos with melted butter and a splash of milk, then press into a lined baking mould and place in the refrigerator.
- Melt dark chocolate, and whisk in the cocoa powder and icing sugar, then leave it to cool down.
- Whip the whipping cream until soft peaks, after add the melted chocolate and continue mixing until fully combined.
- Roughly break 150 g of Oreos and fold them into the cream.
- Spread the cream over the base and return to the refrigerator for at least 4 hours to set.
