Chocolate Mousse Cake

Ingredients

• 25 Oreo cookies (finely crushed)
• 5 tablespoons unsalted butter (melted)
• 8 ounces semisweet chocolate (chopped (about 1 1/2 cups))
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 2 1/4 cups heavy cream (divided)
• 3/4 cup heavy cream
• 2 tablespoons granulated sugar
• 3 Oreo cookies (cut in half)
• 1/3 cup chocolate shavings

Instructions

1. 1

   Grease a 9-inch spring form pan with butter.

2. 2

   Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the spring form pan using a flat measuring cup. Make sure it is compact. Chill it for 30 minutes in the fridge.

3. 3

   Meanwhile, combine the chopped chocolate, vanilla extract, and the salt in a medium bowl.

4. 4

   In a small saucepan, bring ¾ cup of the heavy cream to a bare simmer. Pour the hot heavy cream over the chocolate, cover and let it sit for 1 minute, then whisk until smooth. Cover and chill the chocolate ganache in the fridge for about 20 minutes until cooled.

5. 5

   Beat 1 ½ cups heavy cream in a medium bowl with a hand mixer or stand mixer on medium-high speed to soft peaks, about 2 minutes. Whisk the cooled chocolate mixture to loosen it, then fold it into the whipped cream with a silicone spatula until no streaks remain.

6. 6

   Transfer the chocolate mousse into the pan and gently spread it to the edges. Cover and refrigerate for at least 6 hours or overnight.

7. 7

   Just before serving, beat the remaining ¾ cup of cream and 2 tbsp sugar with a hand mixer or stand mixer until the cream reaches stiff peaks. Pipe the borders of the cake using a large open star tip. Garnish with Oreo Cookie halves and chocolate shavings. This cake must stay refrigerated.