Oreo Mousse Cake Recipe
This Oreo Mousse Cake is a decadent no-bake dessert featuring a crunchy Oreo cookie crust layered with rich semi-sweet chocolate mousse and topped with fluffy whipped cream and crushed Oreo pieces. Perfect for any Oreo lover seeking an indulgent yet easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 14.3 oz Oreo Cookies (crushed, standard Oreos, not double stuffed)
- ⅓ cup unsalted butter (melted)
Mousse
- 8 oz semi-sweet chocolate chips (melted)
- 3 cups heavy whipping cream
- ½ cup confectioner’s sugar
Instructions
- Prepare the crust: Combine the crushed Oreo cookies and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened by the butter.
- Form the crust: Press the Oreo mixture firmly and evenly into the bottom of a lined 9-inch springform pan. Place the pan in the freezer to chill and set until ready to add filling.
- Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring after each session until the chocolate is fully melted and smooth. Set aside to cool slightly but do not allow it to harden.
- Whip the cream: In a chilled bowl attached to a stand mixer with the whisk attachment, whip the heavy cream and confectioner’s sugar on medium speed until stiff peaks form. This ensures a light and airy mousse texture.
- Combine chocolate and cream: Gently fold half of the whipped cream into the cooled melted chocolate. Use a spatula or spoon to fold carefully to maintain airiness, mixing until evenly combined.
- Assemble mousse layer: Pour and spread the chocolate mousse mixture evenly over the chilled Oreo crust in the springform pan, reaching the edges.
- Add whipped topping: Evenly spread the remaining whipped cream over the chocolate mousse layer to create a smooth, fluffy top.
- Garnish: Sprinkle additional crushed Oreo cookie pieces over the whipped cream layer for extra texture and visual appeal.
- Chill: Cover the cake loosely and refrigerate for approximately 4 hours to allow the mousse to set completely before serving.
Notes
- For best results, chill the mixing bowl and whisk attachment before whipping the cream to help it whip faster and achieve maximum volume.
- Ensure the melted chocolate is cooled but still pourable before folding in the whipped cream to prevent melting the cream.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- This cake is best served chilled and should be stored in the refrigerator.
- Press the crust firmly to avoid a crumbly base when slicing.
Keywords: Oreo, mousse cake, no bake dessert, chocolate mousse, Oreo crust, whipped cream dessert
Find it online: https://dinewithdylan.com/oreo-mousse-cake-recipe/
