Chocolate Mousse Layer Cake with an Oreo Crust
Lunch & Dinner
About this Recipe
- 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
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.
Step by Step Instructions
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.
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.
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.
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.
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.
Fold in 1 1/4 C whipped cream into chocolate mousse. Spread an even layer of mousse over your first layer. Freeze 10 minutes.
Fold in 1 1/2 C whipped cream into chocolate mousse. Spread the rest of the mousse into an even top layer. Freeze overnight.
Add 1/2 tsp sugar to remaining whipped cream and save to use as a garnish.
Remove cake 1-1 1/2 hours before service. Garnish with whipped cream and mint.