Updated: Aug 1, 2021
Summer months can make you feel extremely demotivated. And as someone who is a lover of food and baking this really messes me up. I love baking, but the heat is insane. So during the summer months, I will try my best to make as many quick and easy, no bake recipes as possible. Letting my fridge or freezer do as much of the work as possible. Also we all love chilled desserts in the summer- so win-win if you ask me.
This no bake chocolate mousse cake was one of the first desserts I ever made. And was a permanent addition to my recipe book. Lately I had been flipping through some of my first recipes and I could barely read the scratchy hand writing. This recipe popped out at me. I had probably been really excited that this recipe worked and quickly scribbled it out onto a loose sheet. I had later stuck this to the book. Now going through the recipe book, I decided to share this recipe with you all.
Why I love this recipe:
It uses only 5 ingredients. Oreos, butter, chocolate, cream, and maybe some berries to top it.
It's a great make ahead recipe. I make this the day before a dinner and it's ready to serve the next day.
Great recipe for chocolate lovers
It's a lovely no bake recipe. Perfect for the summer.
Preparation Time 20 minutes
Chill Time 6 hours
10 oreo cookies- crushed
1/8 cup butter- melted
200 grams good quality semi sweet chocolate- melted
300 ml thick cream - plus extra for decorating
Berries to decorate- optional
Chocolate curls - to decorate
1/8 cup double cream
1/4 cup chocolate chips
Grease a 6 inch round springform pan with butter and set aside.
Crush the oreo cookies. Add the melted butter and mix well. It will resemble wet sand.
Press into the 6 inch springform pan. Chill the crust until the filling is ready.
Melt the chocolate in the microwave. Mix until smooth. Leave it aside to cool slightly.
In the meantime, beat the cream until stiff peaks. Fold the melted chocolate into the cream until no streaks remain, and the mixture is smooth and well combined.
Pour the chocolate mousse over the crust. Level off with a spatula and refrigerate for 4-6 hours until set. Even better chill it overnight.
Remove the cake from the mould and neaten up the edges.
For the ganache: combine the cream and chocolate chips in a bowl. Melt in the microwave at 10 second bursts. Mix until smooth.
Pour the ganache over the chilled cake. Use an offset spatula to smooth over the ganache.
Chill in the fridge until ready to serve.
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