Q: Can I use any type of chocolate for the mousse layer?
A: Yes, you can use milk, dark, or white chocolate based on your preference.
Q: Is it necessary to remove the cream filling from the Oreos?
A: Yes, for this recipe, you need only the cookie part for the base.
Q: How do I know when the whipped cream is at the right consistency?
A: The whipped cream should be thick enough to hold its shape, similar to the consistency of yogurt.
Homemade Chocolate Mousse Cake
Notes
Ingredients:
- Oreo crumbs (without filling): 120g
- Butter: 45g
- Cream cheese: 150g
- Sugar: 50g
- Gelatin sheets: 23g
- Milk: 125g
- Whipping cream: 380g
- Chocolate: as needed
- Cocoa powder: as needed
- Remove the cream filling from the Oreos and crush the cookies.
- Melt the butter and mix it with the Oreo crumbs. Press the mixture into a mold and refrigerate.
- Mix softened cream cheese and sugar until smooth.
- Add softened gelatin sheets to milk, and stir over a hot water bath until dissolved.
- Gradually add the milk mixture to the cream cheese mixture, stirring until smooth.
- Whip the cream until it thickens to a yogurt-like consistency.
- Gently fold the whipped cream into the cream cheese mixture in two additions; pour half into the mold and freeze for 10 minutes.
- Mix the remaining mixture with melted chocolate and pour into the mold. Refrigerate for at least 4 hours.
- Sift cocoa powder over the cake and cut it into pieces.
- Ready to serve.
- Enjoy the silky texture and homemade, additive-free goodness!
- Calories: Varies based on chocolate type and serving size
- Rich in dairy proteins and calcium
- Contains gluten (Oreo crumbs)
