Rich Chocolate Mousse with Oreo Cookies
What kind of dish is Rich Chocolate Mousse with Oreo Cookies??
The name mousse comes from the French word “mousse” which means “foam”. It is a sweet characterized by its light and smooth texture.
It is a dessert made by adding whipped fresh cream or egg whites to fruit sauce or puree, and then cooling and solidifying it.
There are recipes that use gelatin and recipes that do not.
In French cuisine, there are not only desserts but also mousses made with fish, meat, and vegetables.
Chocolate mousse has a rich chocolate flavor and smooth texture.
It is a perfect menu for parties because it looks beautiful and you can enjoy various toppings.
Mousse made with recipes that do not use gelatin is difficult to remove from the mold.
Decide whether to add gelatin or not while thinking about how you want to present it.
Bavarian cream, a similar dessert, uses eggs. Gelatin is also essential for bavarois. Therefore, bavarois and mousse are completely different types of desserts.
This recipe mixes Oreo cookies into chocolate mousse. The crispy texture of the cookies adds a nice accent to the smooth mousse.
NUTRITION FACTS of Rich Chocolate Mousse with Oreo Cookies
Total Nutrition Value 2383kcal Protein 32.2g Fat 165.7g Carbs 202.2g Salt Equivalent 1.2g
INGREDIENTS for Rich Chocolate Mousse with Oreo Cookies
- Chocolate (120g)
- Cocoa (20g)
- Milk (200g)
- Sugar (40g)
- Coffee (4g)
- Gelatin (5g)
- Water (30g)
- Heavy cream (200g)
- Sugar (15g)
- Oreo cookies (8 pieces)
- Strawberries (20g)
- Blueberries (7 pieces)
- Mint (as needed)
COOKING INSTRUCTIONS Rich Chocolate Mousse with Oreo Cookies
- Put the heavy cream into a bowl and whip with an electric whisk.
- When the heavy cream becomes fluffy, add the sugar.
- Whip the cream until it forms stiff peaks.
- Keep the whipped cream in the refrigerator while you work on other tasks.
- Put the Oreo cookies into a plastic bag and crush them roughly.
- Put the cocoa, milk, sugar, and stick coffee powder into a saucepan and mix well.
- Place the saucepan over medium heat and turn off the heat just before it boils.
- Add the chocolate to the saucepan and melt it.
- Dissolve the gelatin in hot water. (If the gelatin has solidified after being dissolved, heat it in the microwave for 10 seconds.)
- Strain the gelatin through a tea strainer and add it to the saucepan and stir well.
- Mix well with a whisk.
- Cool the sauce to body temperature and it will thicken.
- Quickly mix with the cream and then mix in the Oreo cookies. (Leave about 2 tablespoons of whip cream for topping.)
- Put the batter into a mold and chill in the refrigerator. If it is difficult to put the batter into the mold, put it into a freezer bag with the tip cut off and squeeze it out. If you take too long, the batter will cool and harden, so work quickly.
- Garnish with whipped cream, strawberries, blueberries, and mint for topping.
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