Creamy Cherry Oreo Cola Mousse with a Crunchy Hazelnut Garnish

When one typically thinks of mousse, chocolate pops up, which is the gold standard for mousses, but there are other kinds as well. Take for instance the complicated sounding cherry Oreo cola mousse with hazelnut garnish. All you need for this recipe are a bunch of hazelnuts, roasted, some cola, Oreos and the usual ingredients needed to make a layered mousse. A little creativity and a little effort go a long way to produce a dreamy and unique dessert perfect for entertaining and gifting as well.

Cherry Oreo Cola Mousse with Crunchy Hazelnut Garnish

Ingredients:

For the Oreo Base:

• 15 Oreo cookies
• 3 tbsp unsalted butter, melted

For the Cherry Cola Mousse:

• 1½ cups cola soda, (for reduction)
• 1 cup fresh or frozen cherries, pitted
• 2 tbsp cherry liqueur or cherry syrup (optional)
• 2 tsp unflavored gelatin
• 3 tbsp cold water
• 1 cup cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1½ cups heavy whipping cream, chilled

For the Crunchy Hazelnut Garnish:

• ½ cup hazelnuts
• 2 tbsp granulated sugar
• A pinch of salt

Extra Garnish:

• Fresh cherries
• Crushed Oreo cookies
• Cola reduction drizzle (optional)

Instructions:

1. Add the whole Oreo cookies into a blender, preferably a food processor and run it until they are reduced to coarse crumbs.
2. Open the lid to check, once they are crushed add the melted butter and run the processor again until they are fine crumbs.
3. Arrange 6-8 ramekins on a flat surface and divide the mixture into them equally and press down with a tiny spoon to create a firm base. Refrigerate the base for 20-30 minutes to set well.
4. Grab a small saucepan, pour the cola and bring to a simmer on medium heat. Once it simmers, reduce the heat to low and continue to simmer. Check after 15-20 minutes to see if it measures to a little more than ½ cup, if more, simmer more.
5. Immediately add the cherry and cherry liquor or syrup, to the reduced cola and simmer for 5 more minutes until the cherries soften.
6. Use an immersion blender to turn the mixture into a fine puree. Then strain it through a sieve to get rid of any solid cherry bits, only if you want an ultra-smooth mousse. Set aside to cool.
7. Sprinkle the unflavoured gelatin in a small heatproof bowl filled with chilled water. Stir and set side to bloom for 5 minutes.
8. Put the bowl into the microwave post that for 10-15 seconds, to melt the gelatin. Then set aside for it to cool slightly.
9. Take a big mixing bowl, add the cream cheese and sugar and using an electric mixer, beat until it is smooth and fluffy.
10. Add the vanilla extract next and the cherry colla mixture. Mix well while adding then add the melted gelatin until combined well.
11. Take another bowl, preferably a pre-chilled metal bowl and add the heavy cream into it. Whip the cream until stiff peaks form.
12. Fold in the whipped cream into the cream cheese mixture bowl until well combined, in the figure 8 motion.
13. Preheat the oven to 165°C. While the oven is heating, spread the hazelnuts on a baking sheet. Roast them for 8-10 minutes. It should turn fragrant by the time it is out.
14. Let it cool a little then transfer the warm hazelnuts to a clean kitchen towel and rub between the towel, vigorously, to peel the hazelnuts.
15. Take a nonstick pan, place it on medium heat, add the sugar and a pinch of salt. Once the sugar starts to melt, add the hazelnuts and stir them to coat the hazelnuts with the caramelizing sugar.
16. Transfer the coated hazelnuts to a parchment-lined baking sheet. Set aside to cool completely. Smash or chop the caramelized hazelnuts once cool.
17. Take out the set Oreo base from the fridge and carefully spoon the cherry cola mousse into the ramekins or glasses. Refrigerate for 4-6 hours for the mousse to set completely.
18. Right before serving, top each of the mousse-filled glasses with the crunchy hazelnut praline. Also consider adding a few pieces of crushed Oreos, and a fresh cherry.