Oreo mousse cake is so simple to put together, but it tastes as decadent as fancy restaurant desserts. Have fun garnishing it as you like, using crushed or whole Oreos, additional whipped cream rosettes or chocolate shavings. —Taste of Home Test Kitchen
Oreo Mousse Cake
Oreo Mousse Cake Tips
Can you use other kinds of chocolate to make Oreo mousse cake?
It's hard to beat Oreo dessert recipes, and this Oreo mousse cake is no exception. It tastes great with semisweet chocolate, but can also be made with milk chocolate or German chocolate.
How long will Oreo mousse cake last?
Oreo mousse cake will last 3 to 4 days in the refrigerator. Store it in the springform pan with the ring left in place, so the cake can be covered without the cover touching the top of the whipped cream. Once your mousse cake is all eaten up, check out these additional ways to use your springform pan.Can you make Oreo mousse cake ahead of time?
Oreo mousse cake tastes best when it's served within 1 to 2 days. Since you can make it ahead, it's great for parties, similar to these other Oreo dessert recipes perfect for a potluck.
—Peggy Woodward, Taste of Home Senior Food Editor
—Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 1 package (14.3 ounces) Oreo cookies, crushed
- 1/3 cup butter, melted
- 8 ounces semisweet chocolate, chopped
- 3 cups heavy whipping cream
- 1/2 cup confectioners' sugar
- Additional whole or crushed Oreos, optional
Directions
- In a small bowl, mix 2 cups crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
- In a large microwave-safe bowl, microwave chocolate on high just until melted; stir until smooth. Cool to room temperature.
- In another bowl, beat cream and confectioners' sugar until stiff peaks form; fold 4 cups into cooled chocolate. Spread over crust. Spread remaining whipped cream over top. Cover and refrigerate until set, about 3 hours. If desired, garnish with additional Oreos.
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