Can I make the chocolate mousse cake with Oreo in advance and store it in the fridge?

Yes, you can make the chocolate mousse cake in advance and store it in the refrigerator. It is even recommended to make the cake a few hours or even a day in advance, so the flavors can meld well.

Should I melt the chocolate au bain-marie or can I do this in the microwave?

It is best to melt the chocolate au bain-marie, as this way you can better control the temperature and prevent the chocolate from burning.

Which chocolate is best for the mousse?

For the perfect, rich chocolate flavor, it's best to choose a quality dark chocolate with at least 70% cocoa. Since no extra sugar goes into the mousse itself, the high cocoa percentage provides a fantastic balance with the sweet chocolate mousse cake with cookie crust.

Can I replace the Oreo cookies with something else?

Absolutely! If you’re not a fan of Oreos or want an even warmer, winter touch? Replace the chocolate cookies with crunchy speculaas or traditional shortbread cookies. The ratio with the tender butter remains just as delicious.

Easy Oreo Chocolate Mousse Cake

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Want to truly shine in the kitchen this holiday season without stressing for hours? Then this insane chocolate mousse cake is your secret weapon! Chocolate is always a good idea, but this combination is pure indulgence. And the chocolate mousse cake has a delightful Oreo cookie crust. Finish it off with edible white chocolate Christmas trees and a layer of powdered sugar snow for that ultimate Christmas feeling. Guaranteed success!

You can also make this cake for a birthday if you replace the trees with candles.

Ingredients

What do you need?

Quantity: 8P

3 egg whites at room temperature
5 dl whipped cream (40% fat)
200 g filled chocolate cookies
300 g dark chocolate (min. 70% cocoa)
45 g soft butter
1 pinch of salt

For the finishing:
8 Mikado’s© with white chocolate
200 g white chocolate
1 tbsp icing sugar
1 tbsp cocoa powder
Pink peppercorns

3 egg whites at room temperature
5 dl whipped cream (40% fat)
200 g filled chocolate cookies
300 g dark chocolate (min. 70% cocoa)
45 g soft butter
1 pinch of salt

For the finishing:
8 Mikado’s© with white chocolate
200 g white chocolate
1 tbsp icing sugar
1 tbsp cocoa powder
Pink peppercorns

Preparation method

How do you make this?

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Bring half of the cream to a boil. Remove from heat and add the chopped chocolate. Let it rest for 2 minutes and mix. Let it cool.

Crush the Oreos© finely and mix them carefully with the butter. Press this mixture firmly into the bottom of an 18 cm diameter springform lined with baking paper.

Whip the rest of the cream until soft peaks form. Mix with the melted chocolate and then fold in the egg whites, which you have whipped with the salt to stiff peaks. Pour into the baking pan, smooth the surface, and let it set in the fridge for at least 3 hours.

Melt the white chocolate and put it in a piping bag or a paper cone. Arrange the Mikado’s© on a serving plate lined with baking paper. Pipe chocolate lines over the Mikado’s© to ultimately form a Christmas tree. Finish with the pink pepper and let it set in the fridge for at least 2 hours.

Remove the cake from the mold and dust it with cocoa. Finish it with a few pine trees and some icing sugar and serve the rest separately.

Tips

You can replace the Oreos® with speculaas or other shortbread cookies of your choice.
Assemble the cake pan upside down (with the hollow side of the bottom facing down), so the cake base is nice and flat.
Dip the knife in warm water each time and dry it off to achieve nicely cut pieces.