Oreo Chocolate Mousse Cheesecake A decadent layered dessert
Add the heavy cream to a medium bowl for about 2-3 minutes, until the heavy cream reaches a boil. . Pour the hot heavy cream over the chocolate chips and allow to sit for 2-3 minutes for the chocolate to melt. Stir the ganache until all of the chocolate chips are completely melted and the mixture is smooth and shiny.
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For mousse: Melt chocolate in a glass bowl in the microwave at half power, stirring every 30 seconds. Set aside to cool slightly. In a glass mixing bowl, beat cream and powdered sugar until soft peaks form. Quickly beat in the melted chocolate. Fold in the crushed Oreos. Add enough milk to make a spreadable mousse.
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How to Make the Mousse. STEP 5. Cream ingredients. Add the remaining cream, powdered sugar, and vanilla to a large mixing bowl and beat until stiff soft peaks form (Images 8 & 9). Image 10. Image 11. STEP 6. Add cookies. Add cookie crumbs into cream mixture and stir until combined.
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Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours. When the mousse layer is cold and firm, remove the cheesecake from the springform pan. To finish off the cheesecake. To make the frosting, beat the butter until smooth.
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STEP FOUR: Slowly mix the cream cheese mixture, confectioners sugar, and half of the Oreo crumbs into the whipped cream. Turn off the mixer when just fully combined. STEP FIVE: Serve in individual glasses filling them halfway with mousse, adding some extra cookie crumbles, then the rest of the mousse to fill the rest.
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Combine: Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Add the rest of the ingredients: Add eggs and vanilla and whisk on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
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Oreo Chocolate Mousse Cheesecake is a layered delight, a crust, slightly tart Cheesecake filling, Oreo Chocolate Mousse and additional Oreo Chocolate chunks to top it all off very nicely. I served the Cheesecake with Strawberries on the side, and used only one Strawberry to add some color to the Cheesecake. The Berries are optional, but I.
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Chill the cookies and cream mousse. Spread the cream cheese mixture on top of the cooled brownie. Refrigerate the cake for 1-2 hours to let the no bake Oreo cheesecake set up. Remove from the pan. Use a knife to loosen the pan from the cake, so it comes out easier. Unlatch the sides of the pan and lift it off carefully.
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Oreo base. Preheat oven to 170 °C (340 °F). Line a baking tray with baking parchment and place the small ring on top (14 cm). Grind Oreo cookies to small crumbs in a food processor. Transfer the Oreo crumbs to the mixer bowl and add sugar, butter, almonds and salt.
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Before serving make the whipped cream topping if desired. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high with an electric mixer until stiff peaks form, this will take 2-3 minutes. Top the mousse with a dollop of whipped cream. Serve. Cover leftovers with plastic wrap and refrigerate.
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In a medium bowl, combine the Oreo crumbs and melted butter. Press mixture into the bottom and up the sides of a 9-inch springform pan. Place into the refrigerator to chill while preparing the rest of the cake. Add chopped chocolate to a medium bowl and melt in the microwave on medium power.
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For the Oreo Mousse: In a microwave-safe bowl, microwave the white chocolate at 50% power in 30 second increments until the chocolate is melted, stirring occasionally. Once melted, stir until smooth. Set aside to cool. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin.
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To make the crust: Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
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Avoid overwhipping the cream as this can result in the cream splitting. Use a spatula to gently fold the crushed Oreos into the whipped cream mixture. Spoon or pipe the mixture into glasses or cups and leave to cool in the fridge for 2 hours. Before serving the Oreo mousse add any toppings of your choice.
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DIRECTIONS. In a Ziploc bag, a blend or a food processor, crush Oreo cookies into fine crumbs and set aside. In a large bowl whip heavy cream and powdered sugar to stiff peaks. Fold in crushed ores. Transfer into a piping bag. Pipe into serving dishes.
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Place the crushed oreos into the 4 serving glasses. Use an electric hand mixer to beat the cream and oreos mixture until smooth and whipped. Add the the sugar and vanilla and beat through. Divide between the glasses and place back in the fridge until ready to serve. Add an oreo to the top of each when you serve.
