Chocolate Mousse Cake (No Bake) |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I was hanging around in the house wondering what to make for the potluck next Thursday when I saw ingredients lying around. I decided to create a recipe! This recipe might seem very weird, you'll be surprised by the result. Most creamy cakes, like tiramisu, require l ts of heavy cream, but i cant find heaving cream at my place. So i subbed it with whipping cream and butter. Note: this recipe is not gonna work if you don't refrigerate it over night. So plan ahead of tiAlso the icing in this recipe can be replaced 1/4 cup chocolate syrup with 2 tablespoon butter. Also, for the pastry cream Ingredients:
8 oreo cookies |
1/4 cup butter, softened |
1 1/4 cups pastry cream (preferably fresh made) |
2 cups mini marshmallows |
1 cup whipping cream |
1/4 cup cocoa powder |
1/2 cup flour |
1 teaspoon gelatin |
3 tablespoons water |
1 teaspoon vanilla |
1/4 cup butter |
1/4 cup powdered sugar |
1/2 cup chocolate chips (ultra fine) |
5 tablespoons butter |
1 tablespoon milk |
1/4 cup white chocolate chips (ultra fine) |
2 tablespoons butter |
1 tablespoon milk |
Directions:
1. 1. Get the half batch of pastry cream ready. While it's still warm, stir in marshmallows and melt them well. Cover and freeze.
2. 2. In a blender, mix Oreos with 1/4 butter well until crumbs are moistened. Mixture should be like a paste. Line a 6 inch square dish with plastic wrap or aluminum foil; press moistened Oreos to the bottom of the dish. Pack them tight and freeze.
3. 3. Spread flour over a (preferably medium) saucepan. Cook on medium heat and stir the flour often until it is light brown. Remove from heat and slightly cool.
4. 4. Beat whipping cream, cooked flour, cocoa powder, vanilla, butter, and sugar in a mixing bowl until creamy. Sprinkle gelatin over 3 tablespoons of water and melt in microwave; beat that into the chocolate mixture too. By now, the pastry cream should already be cold and thicker than when you out in the refrigerator. Fold in pastry cream and beat until creamy. If your mixture is not thick, don't worry as it will thicken when you refrigerate it.
5. Pour batter over Oreo crust and freeze.
6. Melt dark chocolate, 1 tablespoon milk, and 5 tablespoon butter in a small bowl in the microwave, and do the same for white chocolate, 2 tablespoon butter, and milk. Take mousse cake out of the freezer.
7. Spread dark chocolate over the surface of the mousse layer (the surface has already hardened a bit, enough to withstand the weight of the icing). While dark chocolate is still wet, swirl in the white chocolate mixture to form a pattern. Freeze for an hour; then transfer to refrigerator. Refrigerate overnight and serve cold.
8. Enjoy!
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