Chocolate Oreo Mousse Recipe | Quick & Eas
What kind of sparks will be created when chocolate meets Oreo? Today I will reveal a sweet secret in the dessert world - Chocolate Oreo Mousse. Let's indulge in this sweetness together!
Ingredients Needed and Substitutions
to make the perfect Chocolate Oreo Mousse include:
Oreo Cheese Mousse:
Cream cheese: As the main cheese ingredient, it provides milky flavor and creamy taste.
Whipping cream: increases the richness and lightness of the mousse.
Sugar: adds sweetness and balances the acidity of the cheese.
Hot milk: to dissolve gelatin.
Gelatin: Increases the stability and solidification of the mousse.
Oreo Crumble: Add the sweetness and crunch of Oreo cookies.
Cocoa mousse:
Milk: makes the cocoa mousse smooth and provides a milky flavor.
Dark Chocolate: Adds rich chocolate flavor.
Whipping cream: increases the richness and lightness of the mousse.
Gelatin: Increases the stability and solidity of the mousse.
Substitutes:
Cream cheese: cheesecake cream, yogurt or cottage cheese.
Whipping cream: fresh cream or vegetable cream.
Sugar: Honey, maple syrup, or brown sugar.
Hot milk: hot water or other hot liquid.
Gelatin: Agar-agar or vegetable solidifying agent.
Oreo Crumble: Other cookie crumbs or chocolate crumbs.
Milk: soy milk, coconut milk or other plant-based milk.
Dark chocolate: chocolate powder or dark cocoa powder.
00What are the four basic components of a mousse?
Cream cheese (or the cream part that may be used directly in some recipes, where cream cheese can be regarded as the basis for providing milky and dense taste)
Whipping cream (provides rich creamy flavor and smooth taste)
Sugar (for flavoring and sweetness)
Gelatin (as a solidifying agent, helping the mousse to take shape and maintain its stable structure)
What is the difference between chocolate pudding and chocolate mousse?
Texture
The texture of chocolate pudding is relatively firm and elastic, similar to jelly, and it will not easily deform when shaken. This is because pudding is mainly solidified by eggs or starch, and it is very stable after forming.
The texture of chocolate mousse is lighter and softer, like clouds. It is solidified by gelatin sheets (powder), has fine pores, and melts in the mouth.
Raw materials
Chocolate pudding usually uses eggs, milk, sugar and starch. The eggs and starch will undergo a gelatinization reaction during the heating process, which will solidify the pudding.
In addition to milk and light cream, the key to chocolate mousse is gelatin as a coagulant, and ingredients such as cream cheese to increase the rich taste.
Taste
The chocolate pudding has a smooth texture, a distinct gelatinous feel, and a strong egg and milk flavor.
The chocolate mousse has a more delicate and dense texture because it contains ingredients such as cream, which has a rich creamy aroma and the mellow taste of chocolate intertwined together.
Tips for Success
Cream cheese should be whipped properly: Cream cheese is the basis of mousse. When whipping, make sure it becomes soft and smooth without any graininess. This will make the mousse taste more delicate.
The whipping degree of whipped cream should be moderate: it is best to whip the cream to about 70%, which is both light and has a certain degree of support, making the mousse taste more fluffy and not too watery.
Use gelatin appropriately: The amount of gelatin used and the way it is melted are critical. Make sure that the gelatin is completely melted in the hot milk or chocolate liquid to avoid lumps. At the same time, the amount of gelatin used should also be adjusted according to the overall amount of the mousse. Too much will make the mousse too hard, and too little will make it difficult to form.
Choosing chocolate is important: choosing high-quality dark chocolate can make the chocolate flavor of mousse more rich and pure. At the same time, the melting temperature of chocolate should be controlled well to avoid overheating and causing the taste to deteriorate.
Evenly distribute the Oreo crumbs: The Oreo crumbs are the finishing touch of the mousse. Add them into the mousse and stir evenly so that you can taste the crispy Oreo crumbs in every bite.
The refrigeration time must be sufficient: After the mousse is made, it must be refrigerated for a sufficient amount of time to allow the gelatin to fully take effect and the mousse to completely solidify.
INGREDIENTS
Main Ingredients
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·200g cream cheese
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·270g whipping cream
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·20g sugar
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·50g hot milk
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·8g gelatin
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·25g Oreo crumbs
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·80g milk
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·35g Dark Chocolate
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·5g gelatin
COOKING STEP
Step 1
Pour 200g cream cheese and 20g sugar into a bowl and mix well.
Step 2
Add 150g whipping cream and mix well.
Step 3
Stir 50g hot milk and 8g gelatin sheets evenly (until the gelatin is completely melted).
Step 4
Pour in the prepared cheese paste and 25g of Oreo crumbs and mix evenly.
Step 5
Put it into the mold and freeze it in the refrigerator for 2 hours.
Step 6
Prepare another bowl, pour in 35g dark chocolate and 80g hot milk and mix well.
Step 7
Add 5g of gelatin and stir until melted.
Step 8
Beat 120g light cream and 8g sugar until it becomes thick yogurt.
Step 9
Pour in the prepared dark chocolate liquid and mix well.
Step 10
Take out the prepared mold, pour the liquid into the mold, and refrigerate to solidify.
Step 11
After refrigeration, take out and serve.
How to Store Chocolate Oreo Mousse
If you need to store it for a short time (1-2 days), you can put the mousse in an airtight container and put it in the refrigerator. The refrigerator temperature should be kept at around 2-4℃, which will keep the mousse in good taste and shape.
If you want to store it for a longer time (3-5 days, or even longer), wrap the mousse with plastic wrap or a fresh-keeping bag and put it in the freezer. When you eat it, take it out in advance and thaw it in the refrigerator, but the texture of the frozen mousse will become harder and the taste will not be as delicate and smooth as when refrigerated.
Serving Suggestions
Recommended pairing
Drink pairing: A cup of fragrant American coffee is a perfect match! The bitterness of coffee can neutralize the sweetness of the mousse, making the taste richer. Or a glass of refreshing lemon sparkling water, the sour and sweet taste is intertwined with the mellow mousse, which is super good.
Fruit pairing: Strawberries and blueberries are great choices! The sweetness of strawberries and the sourness of blueberries can add a refreshing fruity aroma to the mousse, and there is a surprise in every bite.
Serving Suggestions
After taking it out of the refrigerator, let it sit for 2-3 minutes before eating. The mousse tastes best at this time, keeping it cool and not too hard. You can eat it with a small spoon to feel the delicate and silky taste. If you like it sweeter, you can drizzle some chocolate sauce on it.
FAQs:
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