Decadent No-Bake Chocolate Mousse

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:

  1. Crush 80g of Oreo biscuits into fine crumbs.
  2. Mix the crumbs with 40g of melted butter until well combined.
  3. Press the mixture into the bottom of a 19cm x 11cm mold to form a compact base. Set aside.

Chocolate Mousse:

  1. 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.
  2. In a separate bowl, whip 280g of whipping cream until soft peaks form.
  3. Gently fold the whipped cream into the melted chocolate mixture until well incorporated.
  4. Pour the chocolate mousse over the biscuit base in the mold. Smooth the top with a spatula.

Chocolate Ganache:

  1. 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.
  2. 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

 

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