Chocolate Mousse Cake
Oreo Crust:
30 Oreos, or about 3/4 of a 14 oz package
1 stick butter, melted
Dark chocolate mousse layer:
5 oz (about 5/6 cup) dark chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
Semi-sweet chocolate mousse layer:
5 oz (about 5/6 cup) semi-sweet chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
White chocolate mousse layer:
5 oz (about 5/6 cup) white chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
cocoa powder, for garnish
Directions:
To make the crust: Crush the Oreos to fine crumbs, either by using a food processor or by using a plastic bag and a rolling pin. Mix the Oreo crumbs with the melted butter, and then press the mixture into the bottom of an 8" springform pan. Refrigerate.
Mousse layers:
1. Create a double boiler by either placing a heat-proof bowl or a pot over a pot of simmering water
2. Put the dark chocolate chips and 1/2 cup cream into the double boiler, and stir often until the chocolate is melted, then remove from heat.
3. In the mean time, place the gelatin and cold water in a very small pot, and let it sit for about five minutes. Then, place it over low heat until dissolved and add it to the chocolate mixture.
4. Whip the other 2/3 cup of cream using a stand mixer or hand mixer, until stiff peaks form.
5. When the chocolate mixture has cooled to room temperature, add the chocolate mixture to the whipped cream, and fold it together until mixed.
6. Pour the mousse mixture over the crust, and then put it in the fridge to set while you prepare the next layer of mousse.
7. Repeat these steps with the semi-sweet chocolate and then with the white chocolate, and then let it sit in the fridge for at least 4 hours, preferably overnight.
8. Dust the top with cocoa powder, and serve. Enjoy!
30 Oreos, or about 3/4 of a 14 oz package
1 stick butter, melted
Dark chocolate mousse layer:
5 oz (about 5/6 cup) dark chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
Semi-sweet chocolate mousse layer:
5 oz (about 5/6 cup) semi-sweet chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
White chocolate mousse layer:
5 oz (about 5/6 cup) white chocolate chips
1/2 c and 2/3 c heavy whipping cream (used separately)
1 tsp gelatin
1 tbsp + 1 tsp cold water
cocoa powder, for garnish
Directions:
To make the crust: Crush the Oreos to fine crumbs, either by using a food processor or by using a plastic bag and a rolling pin. Mix the Oreo crumbs with the melted butter, and then press the mixture into the bottom of an 8" springform pan. Refrigerate.
Mousse layers:
1. Create a double boiler by either placing a heat-proof bowl or a pot over a pot of simmering water
2. Put the dark chocolate chips and 1/2 cup cream into the double boiler, and stir often until the chocolate is melted, then remove from heat.
3. In the mean time, place the gelatin and cold water in a very small pot, and let it sit for about five minutes. Then, place it over low heat until dissolved and add it to the chocolate mixture.
4. Whip the other 2/3 cup of cream using a stand mixer or hand mixer, until stiff peaks form.
5. When the chocolate mixture has cooled to room temperature, add the chocolate mixture to the whipped cream, and fold it together until mixed.
6. Pour the mousse mixture over the crust, and then put it in the fridge to set while you prepare the next layer of mousse.
7. Repeat these steps with the semi-sweet chocolate and then with the white chocolate, and then let it sit in the fridge for at least 4 hours, preferably overnight.
8. Dust the top with cocoa powder, and serve. Enjoy!
