Chocolate Mousse Layer Cake with an Oreo Crust

Chocolate lovers rejoice! This creamy and rich chocolate mousse is paired with salted Oreo crust to create the most luxurious and rich chocolate dessert.

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch & Dinner

Introduction

About this Recipe

By: Kelli South Chocolate mousse is one of my absolutely favorite desserts!  I am not a fan of overly sweet foods and the hint of salt in the Oreo crust elevates the dish on a rich and savory level.  I first started making mousse a few years ago and have been experimenting with different “custards” since then.  Growing up, french silk pie was always my favorite and I wanted to recreate that into a more modern chocolate dessert.
Ingredients
  • 3 Cups Heavy Cream
  • 4 Egg Yolks
  • 2 1/2 Tbsp Sugar
  • 6 OZ Semi-sweet Chocolate Chips
  • 1 tsp  Vanilla
  • 3.5 Tbsp Butter
  • 24 Oreo Cookies
  • 1 tsp Salt
This recipe starts off by making a simple custard.  Tempering the hot cream into the eggs too fast can cause the eggs to scramble and we don’t want that.  You are going to need a small sauce pan, you are only adding less than 2 cups of liquid to the pan so the smaller the better. Bring 3/4 cup of heavy cream to the sauce pan and simmer.   While your cream is heating, in a medium bowl, whisk together the egg yolks and sugar.  Once that cream begins to simmer, you are going to slowly add it to the cream to the eggs.  You want to slowly pour a stream of cream into the eggs while you are continuously whisking.  Make sure you scrape the sides down and incorporate all of the egg mixture into the cream.  If you do not scrape the sides down, the eggs will cook and harden to the side of the bowl.  I always put a towel under my bowl of eggs to keep it from spinning on the counter as I whisk.  The light stream of cream and the whisking makes sure the eggs fold into the cream and do not want to scramble.  Once all the cream is mixed in, you can return it to the same sauce pan on medium-low heat.  You are going to heat the custard to 160 degrees but make sure you are constantly stirring.
So this black mesh strainer is one of those weird tools in I use in my kitchen, quiet frequently actually, that I recommend everyone should get.  I believe I got mine at Target or Jewel in the kitchen utensil isle for around $5.  So once the custard is heated to temperature, you are going to pour it through the strainer into a medium size bowl.  What I really like about the strainer is that it has little handles on the outside so it can cling to the outside of your bowl.  It makes it easier because you don’t need to hold it while you are trying to scrape out every bit of that custard!  I usually tap it against the bowl to help it move through the mesh.  You might have a few chunkies, but as long as they are soft and shiny, not hard and scrambled egg looking, you can push it through the strainer.  Having a strainer makes a world of difference in texture for any custard recipe.  Stir the vanilla into the custard and set aside. Heating chocolate can be tricky, especially in a microwave.  Place the chocolate chips in a microwave safe bowl.  Heat the chocolate for 30 seconds and stir.  Heat 30 seconds and stir.  Keep repeating until the chocolate is fully melted.  Gently stir the chocolate into the custard and let cool.  You can cover and place in the fridge to cool also.

The next few steps are easy!  (The rest of the instructions are in my recipe section below)  It is just an alternation of adding whipped cream and making layers.

I love using a spring foam pan for this recipe because the pan comes cleanly and easily off the cake.  I also like to store this cake in the freezer until 1.5-2 hours before serving.  Storing it in the freezer makes it easier to cut because the mousse is slightly firmer.

Step by Step Instructions

Step 1

Heat 3/4 C heavy cream is small sauce pan.  In a medium bowl, whisk together 2 Tbsp sugar and egg yolks.  Once cream is hot (simmering, not boiling), temper the cream into the egg yolks.  For tempering instructions refer to my blog.

Step 2

Return the custard mixture into your small sauce pan and heat to 160 degrees.  Consistently stir custard to avoid scrambling the eggs.  Once at temperature, pour the custard into your strainer over a medium bowl.  Help custard through the strainer by using a rubber spatula to gently push it through, avoid straining any scrambled egg. Stir in vanilla and set aside.

Step 3

Add chocolate to a microwave safe bowl.  Heat in microwave on high for 30 at a time.  Stir chocolate after every 30 seconds until the chocolate is fully melted.  Gently stir chocolate into custard and set aside to cool.

Step 4

In a food processor, pulverize the Oreos, including the filling, into crumbs.  Transfer Oreo crumbs into a bowl and mix in butter and salt.  Press the mixture down into the bottom of the lightly greased spring foam pan, forming an even crust.  Freeze for 15 minutes.

Step 5

Add the rest of your heavy cream into a chilled mixer bowl.  Whip on high speed until whipped cream is formed.  Fold in 1 C whipped cream to you chocolate mousse.  Spread a thin even layer of mousse on to crust.  Freeze for 10 minutes.

Step 6

Fold in 1 1/4 C whipped cream into chocolate mousse.  Spread an even layer of mousse over your first layer.  Freeze 10 minutes.

Step 7

Fold in 1 1/2 C whipped cream into chocolate mousse.  Spread the rest of the mousse into an even top layer.  Freeze overnight.

Step 8

Add 1/2 tsp sugar to remaining whipped cream and save to use as a garnish.

Step 9

Remove cake 1-1 1/2 hours before service.  Garnish with whipped cream and mint.

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