Make your Valentines Day Special at home, and make this luscious dessert of Chocolate Mousse with Oreo cookies. Indulge!
Servings: 4-5 glass
Chocolate Oreo Mousse Recipe
- 150g semi sweet chocolate
- 3 teaspoon butter
- 1 ½ teaspoon instant coffee powder
- 3 eggs, separated (room temperature)
- 1 ½ teaspoon vanilla essence
- ¾ cup whipping cream (double cream)
- 2 pinches cream of tartar, (or a pinch of salt)
- 3 tablespoon + 1 ½ teaspoon sugar
- Oreo biscuit crushed (or powdered)
- dish of icy cold water
- On a double broiler, melt the chocolate with the butter and instant coffee powder. Note: You may use a large bowl to melt the chocolate because everything else will finally get added to it. Let it cool to almost room temperature.
- (Option 1) If raw egg yolks are ok with you: just may add the raw yolks into the cooled melted chocolate and mix it well, plus 1½ tsp. sugar and a drop of vanilla.
- (Option 2) If you don’t prefer raw yolks: Prepare a dish with some icy cold water and have it ready. Place the egg yolks plus 1½ tsp. sugar and a drop of vanilla in a bowl and again place the bowl over a double boiler and whisk the ingredients together. Let the steam from the pot below warm the egg yolks. When the color of the yolks turns pale yellow (about 2 minutes), remove from the heat right away and place the bowl in the dish of icy water. Continue whisking so as to cool the yolks quickly.
- Then add these yolks into the cooled melted chocolate. Keep on whisking until the mixture is incorporated. Remember to wipe the cold bowl with a dry towel and not to let the icy water drip into the bowl.
- Note: If ever the chocolate seizes/clumps up, just add a few drops at a time of cold milk and continue whisking until it is smooth and glossy. Just add little by little only and not too much milk. Keep mixing until it smoothes out. Set aside.
- Start beating the egg whites with the cream of tartar or pinch of salt (it helps the whites hold their shape) until soft peaks form. Add 1½ tablespoon of sugar and continue whisking until peaks are stiff but still shiny and glossy. Set aside.
- Quickly, wash and dry the beaters. In another mixing bowl, beat the whipping cream with the remaining 1½ tablespoon of sugar and vanilla until stiff peaks.
- TIP: Reserve a bit of the whipped cream to be used for decorating the mousse later if you want.
- Now add a ⅓ of the whipped egg whites into the chocolate mixture and gently fold it together. Add ⅓ of the whipped cream and gently fold them again. Continue this process until all the egg whites and the whipped cream are all folded evenly on the mixture.
- Do NOT mix it or over-do the folding because it will deflate the airy texture of your whipped cream and whipped egg whites. Use a light hand and only fold a few times with every addition to combine. Add crushed oreo and fold all together.
- Assembly: Layer oreo into a your prepared bowl or shots, pour mousse into a bowl or individual sized bowls.
- Cover with cling and refrigerate for at least 4 hours but preferably overnight to set and chill completely.
- Upon serving, add a small dollop from the reserved whipped cream on every bowl and maybe some chocolate shavings, Oreo or fruit.
- Serve and Enjoy!
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Credits: Aisha Imran Karwa