Dark chocolate mousse with Oreo crumble & cashew topping is the perfect indulgent dessert for those with a serious case of sweet tooth. It also gives a nice textural contrast between the creamy smoothness of the chocolate mousse and the nice crunchiness of the Oreos and toasted cashews. As for the structure, this dessert has a solid and compact crushed Oreo disc at the bottom upon which rests the Bournville enriched mousse with heavy cream. The layers perfectly complement each other, especially with the whipped cream topping with the cashews, and Oreo bits.
What sets this dessert apart is the unique garnish of the toasted and chopped cashew topping and the Oreo crumble. The combination of the two works quite well, as they contrast nicely with the softer and creamier mousse that makes for a nice mouthfeel. The toasted cashews have their own warm and nutty crunch plus flavor to them that nicely complements the richness of the chocolate. The Oreo on the other hand enhances the chocolate in the mousse.
Making this dessert requires a bit of patience, but the result in the end, is completely worth the wait. The longest waiting time for this mousse, is the 6 hours chilling time. You can make it for any special occasion, just for the heck of it or if you wish to treat yourself. Make this dark chocolate mousse with Oreo crumble & cashew topping the next time you crave for something indulgent, rich and filled with the goodness of chocolate for an unforgettable dessert experience.
Dark Chocolate Mousse with Oreo Crumble & Cashew Topping
Ingredients:
For the Oreo Crust:
- 25 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Chocolate Mousse Filling:
- 1 ½ cups Cadbury Bournville 50% Dark Chocolate, chopped
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 ¼ cups heavy cream, divided
For the Decoration:
- ¾ cup heavy cream
- 2 tbsp granulated sugar
- 3 Oreo cookies, crumbled
- ⅓ cup cashews, chopped and toasted
Instructions:
- Prepare a 9-inch spring form pan by greasing it with butter.
- Seal the Oreo cookies in a ziplock pouch, keep a small opening at one end to release air and using a rolling pin to crush them.
- Transfer the crumbs into a bowl, add the melted butter and mix. Then transfer to the prepared springform pan and press down firmly to compress into a compact disc. Pop the pan into the fridge for 30 minutes to chill.
- Take a mid-sized bowl, add the chocolate, vanilla extract, and the salt and stir to combine.
- Take a small saucepan, add ¾ cup of the heavy cream and bring it to a simmer. Immediately pour the hot cream over the chocolate in the bowl from earlier. Cover it and let it rest undisturbed for 1 minute.
- Post 1 minute, whisk the cream-chocolate concoction until smooth. Cover again and refrigerate for 20 minutes until it is cool.
- Add 1 ½ cups heavy cream into a medium bowl and beat it, using a hand mixer or stand mixer set on medium-high speed, until soft peaks form. This takes about 2 minutes.
- Take out the cooled chocolate ganache out from the fridge and whisk to loosen it. Then fold it into the fresh whipped cream using a spatula. Make sure no white streaks are visible.
- Your mousse is ready, take the springform pan out from the fridge and transfer the mousse into it. Make sure to spread it evenly. Cover and refrigerate for 6 hours at least.
- Before serving, add the remaining ¾ cup of cream and 2 tbsp sugar into a bowl and use a hand mixer or stand mixer to cream them, until stiff peaks form.
- Use a spoon to add the whipped cream to the mousse or pipe the borders using a big open star tip.
- Garnish the mousse with the crumbled Oreo Cookies and toasted chopped cashew nuts.
Note: This dark chocolate mousse with Oreo crumble and cashew topping needs to be refrigerated until ready to serve. You can make it ahead and refrigerate it for not more than a week.