In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Oreo Mousse Cake Recipe: A Decadent Delight for Chocolate Lovers

If you’re a fan of the classic Oreo cookie and have an insatiable love for all things chocolate, then this Oreo Mousse Cake is the perfect dessert for you. This no-bake treat combines a crunchy Oreo crust with a luscious chocolate mousse filling, all topped with a whipped cream layer and a sprinkle of additional Oreo crumbs for that extra touch of indulgence. Whether it’s a special occasion or just a weekend treat, this Oreo Mousse Cake is sure to impress your family and friends.

Ingredients

• 14.3 oz Oreo Cookies, crushed (1 package – standard Oreos, not double stuffed)
• ⅓ cup butter, melted – unsalted
• 8 oz semi-sweet chocolate chips, melted
• 3 cups heavy whipping cream
• ½ cup confectioner’s sugar
• Additional crushed Oreos, to decorate

Instructions

Step 1: Prepare the Oreo Crust

1. Combine the Crumbs and Butter: In a mixing bowl, combine the crushed Oreos and the melted butter. Stir until the crumbs are evenly moistened.
2. Press and Chill: Press this mixture firmly into the bottom of a lined 9-inch springform pan. Ensure it’s evenly distributed to form a solid base. Place the pan in the freezer to chill while you prepare the filling.

Step 2: Make the Chocolate Mousse

1. Melt the Chocolate: Melt the semi-sweet chocolate chips in a microwave-safe bowl. Use 30-second increments, stirring in between, until the chocolate is smooth and fully melted. Set aside to cool slightly.
2. Whip the Cream: In a chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. Chilling the bowl beforehand helps achieve the perfect consistency.
3. Combine with Chocolate: Gently fold half of the whipped cream into the slightly cooled chocolate. Mix until well combined, ensuring not to deflate the whipped cream.

Step 3: Assemble the Cake

1. Fill the Pan: Pour the chocolate mixture over the prepared Oreo crust in the springform pan. Spread it evenly to the edges, creating a smooth layer.
2. Add the Whipped Cream Layer: Spread the remaining whipped cream evenly over the chocolate layer, using a spatula to achieve a smooth finish.
3. Decorate: Sprinkle additional crushed Oreo pieces over the top for a decorative touch.

Step 4: Chill and Serve

• Refrigerate: Cover the cake loosely and refrigerate for approximately 4 hours, or until set. This chilling time allows the flavors to meld and the mousse to firm up to the perfect texture.

Step 5: Enjoy!

• Once set, remove the cake from the springform pan, slice, and serve. Each bite promises a delightful contrast of textures and flavors, from the crunchy base to the creamy, chocolatey top.

Storage and Tips

• Storage: Keep the cake refrigerated in an airtight container and consume within two days to enjoy it at its best.
• Serving Suggestion: For a more sophisticated presentation, garnish each slice with a dollop of whipped cream and a whole Oreo cookie.

Nutrition Information

• Serving Size: 1 serving
• Calories: 514 kcal
• Carbohydrates: 41g
• Protein: 5g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 76mg
• Sodium: 172mg
• Potassium: 244mg
• Fiber: 2g
• Sugar: 27g
• Vitamin C: 0.4mg
• Calcium: 58mg
• Iron: 5mg
• Net Carbohydrates: 33g

This Oreo Mousse Cake is a simple yet show-stopping dessert that will make any occasion feel special. Whether you’re a baking novice or a seasoned pro, this recipe is accessible and delivers stunning results every time. Enjoy the rich layers of chocolate and cream, and don’t forget to share this delightful creation with your loved ones!

Oreo Mousse Cake

Indulge in this rich and creamy Oreo Mousse Cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 514

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 14.3 oz Oreo Cookies crushed
• 80 g butter melted unsalted

Filling

• 8 oz semi-sweet chocolate chips melted
• 720 ml heavy whipping cream
• 60 g confectioner’s sugar
• optional Additional crushed Oreos to decorate

Equipment

• 9-inch Springform Pan

Method

 

1. Combine the crushed Oreos and melted butter in a mixing bowl. Mix them together until the crumbs are moist.
2. Press the mixture into the bottom of a lined 9-inch springform pan. Chill in the freezer until ready to fill.
3. Melt the chocolate chips in a medium microwave-safe bowl in 30-second increments (stirring in between each round) until melted and stir until smooth. Set aside to cool slightly.
4. Whip the heavy cream and confectioner’s sugar in the bowl of a stand mixer with the whisk attachment on medium speed until stiff peaks. (this works best if the bowl is chilled prior to whipping)
5. Gently fold half of the whipped cream into the slightly cooled melted chocolate until combined.
6. Transfer the chocolate mixture into the springform pan with the Oreo crust. Spread evenly to the edges.
7. Spread the remaining whipped cream evenly over the chocolate layer.
8. Sprinkle with additional crushed Oreo pieces.
9. Cover loosely and refrigerate for approximately 4 hours or until set.

Notes

Storage: Cake should be refrigerated in an airtight container and consumed within two days.