chocolate mousse cake


  • 36 oreo cookies (not double stuff)
  • 3/4 of one stick of sweet butter, at room temperature (a full stick is 1/2 cup)
  • 12 oz 72% dark chocolate (or 12 oz semi sweet chocolate chips)
  • 1 t vanilla
  • pinch salt
  • 3 cups whipping cream
  • 3 T white sugar


Pre-heat oven to 350 degrees. Grind 36 oreos in Cuisinart to very fine crumbs, then add soft butter and process until evenly moist. Lightly butter bottom and sides of a spring-form pan, then press crumb mixture into pan evenly across bottom and up sides of the pan. Bake 5 minutes, then cool completely.

Combine chocolate, vanilla and pinch of salt in Cuisinart and process until fine. The fineness of the chocolate dictates the smoothness of the mousse. Gently bring 1 cup of whipping cream to boil, then add it slowly to the processor while running until chocolate is melted and smooth. Beat 2 cups of the whipping cream and sugar until forms soft peaks. Gently fold in chocolate mixture until just uniformly mixed (but dont over stir). Spoon and gently spread evenly into completely cooled crust. Cover top of pan lightly (without touching top of mousse filling) with wax paper if available, place in refrigerator for at least one hour before serving. Store in refrigerator (or tastes fabulous frozen! Freeze in Tupperware style container).


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