This Decadent No-Bake Chocolate Mousse with Oreo Crust epitomizes indulgence without the fuss of baking. The smooth, rich chocolate mousse layered over a crunchy Oreo base offers a symphony of textures and flavors that chocolate enthusiasts will adore. Each bite is a perfect blend of bittersweet chocolate and buttery biscuit, topped with a velvety chocolate ganache that melts in your mouth.
Not only is this dessert a crowd-pleaser for its taste, but its elegant presentation makes it a standout dish for any gathering. Whether it’s a dinner party, a special occasion, or a quiet night in, this luxurious chocolate mousse promises to deliver both on aesthetics and flavor. It’s a testament to the fact that simplicity and elegance can coexist, offering an unforgettable dessert experience that requires no oven, no bake, and no gelatin.
Full Recipe:
Ingredients:
For the biscuit base:
- 80g Oreo biscuits
- 40g melted butter
For the chocolate mousse:
- 180g dark chocolate (66%)
- 140g milk
- 280g whipping cream (38%)
For the chocolate ganache:
- 50g dark chocolate (66%)
- 50g milk chocolate (33.6%)
- 100g milk
Directions:
Biscuit Base:
- Crush 80g of Oreo biscuits into fine crumbs.
- Mix the crumbs with 40g of melted butter until well combined.
- Press the mixture into the bottom of a 19cm x 11cm mold to form a compact base. Set aside.
Chocolate Mousse:
- In a microwave-safe bowl, combine 180g of dark chocolate and 140g of milk. Microwave until the mixture boils and the chocolate is fully melted. Stir to combine.
- In a separate bowl, whip 280g of whipping cream until soft peaks form.
- Gently fold the whipped cream into the melted chocolate mixture until well incorporated.
- Pour the chocolate mousse over the biscuit base in the mold. Smooth the top with a spatula.
Chocolate Ganache:
- In a microwave-safe bowl, combine 50g of milk chocolate, 50g of dark chocolate, and 100g of milk. Microwave until the mixture boils and the chocolate is fully melted. Stir to combine.
- Pour the chocolate ganache over the chocolate mousse layer in the mold. Smooth the top with a spatula.
Chill:
- Refrigerate the dessert for at least 15 minutes, or until the ganache is set and the mousse is firm.
Serve:
- Once set, carefully remove the chocolate mousse from the mold. Slice and serve chilled.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes + chilling time | Kcal: 520 kcal | Servings: 6 servings