Chocolate Mousse No Oven no bake No Gelatin Chocolate Mousse 奥利奥巧克力慕斯 无需烘焙 无烤箱

Ingredients

• 80 g Oreo Cookies (crushed fine)
• 40 g Unsalted Butter (melted)
• 180 g Dark Chocolate (66% cocoa) (chopped)
• 140 g Whole Milk (for mousse)
• 280 g Whipping Cream (38% fat) (chilled)
• 50 g Milk Chocolate (33.6% cocoa) (chopped)
• 50 g Dark Chocolate (66% cocoa) (chopped, for ganache)
• 100 g Whole Milk (for ganache)

Instructions

1. Prepare Oreo Crust

   Pulse the Oreo cookies in a food processor (or place them in a sealed bag and crush with a rolling pin) until fine crumbs form. Mix the crumbs with the melted butter until evenly coated, then press the mixture firmly into the bottom of the 19 cm × 11 cm mold, creating an even layer.

   Time: PT10M

2. Melt Chocolate and Milk

   Combine the 180 g dark chocolate and 140 g milk in a microwave‑safe bowl. Heat in 30‑second bursts, stirring after each burst, until the mixture is smooth and just reaches a boil.

   Time: PT3M

3. Whip Cream

   In a chilled mixing bowl, whip the 280 g whipping cream with a whisk (or electric mixer) until soft peaks form.

   Time: PT5M

4. Combine Chocolate and Whipped Cream

   Allow the melted chocolate mixture to cool slightly (to about 40 °C). Gently fold the whipped cream into the chocolate using a spatula until fully incorporated and airy.

   Time: PT5M

5. Layer Mousse over Crust

   Pour the chocolate mousse over the set Oreo crust, spreading it evenly with a spatula. Tap the mold lightly on the counter to release any trapped air bubbles.

   Time: PT5M

6. Make Chocolate Ganache

   In a clean microwave‑safe bowl, combine the 50 g milk chocolate, 50 g dark chocolate, and 100 g milk. Microwave in 20‑second intervals, stirring each time, until the mixture just boils and becomes glossy.

   Time: PT3M

7. Set Ganache

   Place the ganache in the refrigerator for 15 minutes, stirring once halfway through, until it thickens enough to spread.

   Time: PT15M

8. Finish with Ganache

   Spread the chilled ganache over the mousse layer, smoothing the surface with a spatula.

   Time: PT5M

9. Final Chill

   Refrigerate the assembled cake for at least 30 minutes to set completely before serving.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g