Rich chocolate, creamy mousse, crunchy Oreo, and fresh raspberries combine in this stunning dessert that’s perfect for special occasions or indulgent treats.
Ingredients:
- 2 cups Oreo cookies, crushed
- 6 tablespoons unsalted butter, melted
- 3 cups heavy cream
- 6 tablespoons sugar
- 10 oz semi-sweet chocolate, chopped
- 4 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup fresh raspberries
- Mini Oreo cookies for garnish
Mix the crushed Oreos with melted butter until evenly combined and press the mixture into the bottom of a springform pan or removable mold lined with parchment. Chill in the refrigerator for at least 30 minutes. Meanwhile, separate 1/2 cup of the cream and set aside for decoration, then whip the remaining cream with sugar until soft peaks form. Place the chopped chocolate in a heatproof bowl. Sprinkle gelatin over the cold water and let it sit for 5 minutes, then heat gently to dissolve. Stir the gelatin into the melted chocolate and allow it to cool slightly. Gently fold the chocolate mixture into the whipped cream, taking care not to deflate it. Pour half of the mousse over the chilled Oreo base, then evenly distribute half of the raspberries on top. Add the remaining mousse and smooth the surface. Chill the cake in the refrigerator for at least 2 hours to set. Whip the reserved cream and pipe small dollops on top, then garnish with the remaining raspberries and mini Oreo cookies. Slice carefully and serve this decadent, fruity chocolate dessert.
