Description
A delightful treat for chocolate lovers featuring layers of dark, milk, and white chocolate mousse on an Oreo cookie base.
Ingredients
- 1 1/2 cups crushed Oreo cookies or chocolate biscuits
- 1/4 cup melted butter
- 4 oz dark chocolate (70% cocoa recommended)
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp unflavored gelatin (optional for stability)
- 4 oz milk chocolate
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp unflavored gelatin (optional)
- 4 oz white chocolate
- 1 cup heavy cream
- 1 tbsp sugar
- 1 tsp unflavored gelatin (optional)
- Chocolate curls
- Cocoa powder for dusting
- Fresh berries
Instructions
- In a bowl, mix crushed Oreo cookies or chocolate biscuits with melted butter and press into the bottom of a springform pan to form the base. Set aside.
- Melt dark chocolate in a microwave or double boiler. Whip 1 cup heavy cream and 1 tablespoon sugar until soft peaks form. Optional: Dissolve gelatin in water and add to chocolate mixture. Fold whipped cream into melted dark chocolate and pour over cookie base. Chill in fridge for 30 minutes.
- Melt milk chocolate. Whip 1 cup heavy cream and 1 tablespoon sugar until soft peaks form. Optional: Dissolve gelatin in water and add to milk chocolate mixture. Fold whipped cream into melted milk chocolate and pour over dark chocolate layer. Chill for another 30 minutes.
- Melt white chocolate. Whip 1 cup heavy cream and 1 tablespoon sugar until soft peaks form. Optional: Dissolve gelatin in water and add to white chocolate mixture. Fold whipped cream into melted white chocolate and pour over milk chocolate layer. Chill for 3-4 hours or overnight until set.
- Ensure the cake is completely chilled and set before serving. Remove sides of the springform pan and decorate with chocolate curls, dusting of cocoa powder, and fresh berries.
Notes
For a firmer mousse, gelatin can be used, though it’s optional. Allow ample chilling time for each layer to set properly.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American