Oreo Chocolate Mousse Heaven Recipes

THE BEST OREO CAKE RECIPE

Steps:

• Mix the water, eggs, sour cream, and vanilla with paddle attachment.
• Add the other four ingredients and beat slowly for 30 seconds. Then mix on high for 2 minutes.
• Pour batter evenly into 8″ cake pans, filling about 2/3 of the way up. I had left over batter each round so made some mini cakes too. You will need a total of 4 - 8″ cakes. Please follow my baking instructions at Cake Making 101 to ensure your cakes don't stick to the pan.
• Bake for 35-40 minutes or until cakes springs back when pressed in the center. You can also check it with a toothpick.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

OREO MOUSSE

Steps:

• Pour whipped topping into a large mixing bowl.
• Sprinkle pudding mix into the topping.
• Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
• Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
• Gently fold the cookie crumbs into the whipped topping.
• Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
• Cover and refrigerate for at least 8 hours before serving.

OREO MINT CHOCOLATE MOUSSE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 minutes.
• Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
• Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

OREO® WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
• Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
• Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.