Oreo Mousse Cake
Rich, bakery-style Oreo Mousse Cake with a creamy chocolate mousse and fluffy whipped cream topping.
Ingredients
Ingredients
- 36 Oreo cookies crushed (about 14.3 oz, standard, not double stuffed), plus extra for garnish
- 6 tbsp unsalted butter melted
- 8 oz semi-sweet chocolate chips
- 3 cups heavy whipping cream very cold
- 1/2 cup confectioners sugar
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Place 36 Oreo cookies in a food processor and pulse into fine crumbs, or crush them in a sealed bag with a rolling pin.
- Transfer the Oreo crumbs to a mixing bowl, pour in the melted butter, and stir until all crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it tightly.
- Optional but recommended for extra crunch, bake the crust at 350°F for 10 to 12 minutes, then cool completely, or skip baking and place the crust directly in the freezer to firm while you prepare the filling.
- Place the chocolate chips in a medium microwave safe bowl and heat in 30 second increments, stirring after each, until fully melted and smooth. Set aside to cool to room temperature but remain fluid.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the cold heavy whipping cream and confectioners sugar.
- Whip on medium to medium high speed until stiff peaks form and the cream holds its shape on the whisk.
- Transfer about half of the whipped cream to the bowl with the cooled melted chocolate.
- Gently fold the whipped cream into the chocolate using a spatula until the mixture is smooth and no streaks remain.
- Remove the springform pan with the Oreo crust from the freezer.
- Spoon the chocolate mousse mixture over the crust and spread it into an even layer, making sure it reaches the edges.
- Spread the remaining plain whipped cream evenly over the chocolate mousse layer, smoothing the top with an offset spatula or the back of a spoon.
- Crush a few additional Oreo cookies and sprinkle them generously over the top of the cake for garnish.
- Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until the mousse is fully set.
- When ready to serve, run a thin knife around the inside edge of the pan, release the springform ring, slice, and serve chilled.
Notes
- Use very cold heavy cream and a chilled bowl to help the whipped cream reach stiff peaks quickly.
- Let the melted chocolate cool until just slightly warm to the touch so it does not deflate or melt the whipped cream when folding.
- For the cleanest slices, chill the cake overnight and wipe the knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
- Let the melted chocolate cool until just slightly warm to the touch so it does not deflate or melt the whipped cream when folding.
- For the cleanest slices, chill the cake overnight and wipe the knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 3 days.