Dairy Milk Oreo Fusion Dessert with Cashew Topping in 6 Easy Steps

Trios always works wonders, and this recipe brings together three familiar components – Dairy Milk chocolate, cream-filled Oreo cookies, and roasted cashews – into a single, compact dessert. This recipe is neither a traditional mousse nor a cake – it’s a hybrid no-bake dessert that’s designed to save time and zero oven time, using readily available ingredients that is quite sweeter and creamier than the usual fare of dessert. So, if you're looking for a layered, yet rich dessert that comes together with minimal fuss, this Dairy Milk Oreo fusion dessert with cashew topping fits the bill.

Dairy Milk Oreo Fusion Dessert with Cashew Topping

Ingredients:

• 1 bar Cadbury Dairy Milk chocolate (150 gm)
• 6-8 Oreo cookies
• 1/2 cup whipping cream or fresh cream
• 2 tbsp milk
• 2 tbsp butter
• A handful of roasted cashews, chopped
• Optional: Vanilla essence, a pinch of salt

Instructions:

1. Use a ziplock bag with a rolling pin, or use a food processor to crush the Oreos into crumbs, not fine ones, you need chunky crumbs. Transfer to a bowl and set aside.
2. In a microwave-safe bowl or using the double boiler method, melt the Dairy Milk chocolate with 2 tablespoons of milk and 2 tablespoons of butter. Keep the heat low and stir as it heats, to avoid burning, do not let it bubble! Set aside once all melted.
3. Take a metal chilled bowl, preferably, then whip the cream in it using a manual whisk until soft peaks form. If using fresh cream, whip it until it thickens slightly. Add a few drops of vanilla essence for a flavor boost.
4. Add and mix the crushed Oreos into the melted chocolate carefully. Then fold in half of the whipped cream carefully.
5. Pour the mixture into serving glasses or bowls. Top with the remaining whipped cream. Refrigerate for at least 1 hour to set.
6. Just before serving this fusion dessert, sprinkle the chopped roasted cashews on top for a crunchy finish.

Tips and Tricks

• Get the Oreo Crumbs Right: Do not pulverize the Oreos into powder. Leaving uneven chunks provides a good mouthfeel in every bite and prevents the dessert from turning into a paste. This is especially important since the chocolate mixture is soft when warm, and the Oreos break the monotony of the smoothness of this dessert.
• Melt chocolate carefully: Dairy Milk chocolate contains added milk solids and sugar, making it more prone to scorching than high-percentage dark chocolate. Always melt it slowly using low heat and stir continuously. Overheating will cause it to separate, resulting in a graininess that ruins the mouthfeel.
• Butter and milk are important: The butter adds gloss and emulsifies the chocolate, while milk thins it just enough to mix evenly with solids and cream. Without them, the chocolate may become too thick and unmanageable for layering or folding.
• Whipping cream needs chilled tools: Temperature matters when whipping cream. A warm bowl or whisk will slow down the whipping process and reduce volume. For best results, place your bowl and whisk in the freezer for 10–15 minutes beforehand, especially in hot climates.

• Cooling the chocolate is important: If you mix hot chocolate with whipped cream, the heat will collapse the air you've worked into the cream. Wait until the chocolate is just above room temperature before folding in the cream; you need it to be lukewarm. If it's cold, it won’t work; if it's hot, it will melt the cream.
• Chill long enough: One hour of refrigeration is the bare minimum for setting this dessert. If you're serving to guests or ferrying it as a gift or to another location, make sure to chill it for 2-3 hours for a better shape and the layers to stay put. Do NOT freeze.
• Home roasting cashews: If you only have raw cashews on hand, dry-roast them in a heavy-bottomed pan on low heat for 3-4 minutes until they turn a light golden color and turn aromatic. Let them cool completely before chopping them down and adding them to the dessert.

• Salt sharpens flavor: A small sprinkle of sea salt (preferably flaky) can heighten the overall profile of this dessert by balancing out its otherwise excessive sweetness of this dessert. If your cashews are already salted, you may skip this. If they're not, adding even a small pinch can elevate the dish.