Description
This No-Bake Strawberry Mousse Cake starts with a Golden Oreo crust, a layer of white chocolate mousse and a fresh strawberry whipped cream on top.
Ingredients
For the Crust
- 1 package (14oz) Golden Oreos
- 6 tablespoons unsalted butter
For the white chocolate mousse
- 1 tablespoon cold water
- 1 teaspoon powdered gelatin
- 6 ounces white chocolate, chopped
- 1 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 4 ounces cream cheese, softened
For the strawberry whipped cream
- 1 tablespoon cold water
- 1 teaspoon powdered gelatin
- 4 ounces strawberries, pureed
- 4 ounces strawberries, finely chopped
- 1 ¼ cup heavy whipping cream
- ½ cup powdered sugar
For the topping (optional)
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- 4 large strawberries, sliced in half
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one package of cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds.
- Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.
- Refrigerate or freeze the crust while you are preparing the filling.
- For the chocolate mousse: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, microwave the white chocolate at 50% power in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined.
- Pour the filling into the prepared crust, spread evenly over the prepared crust and refrigerate.
- For the strawberry mousse: Place 1 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a food processor or blender, puree 4 ounces of strawberries until it reaches a liquid consistency. Set aside.
- Dice another 4 ounces of strawberries into small pieces. Set aside.
- Prepare a second batch of whipped cream as instructed above. Place the mixing bowl and whisk in the freezer for 5-10 minutes.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks start to form. Pour in the pureed strawberries and beat until well combined.
- Finally, fold in the diced strawberries and spread over the white chocolate layer. Refrigerate for 3-4 hours until set.
- For the topping: Prepare a small batch of whipped cream as instructed above. Pipe the boarders of the mousse cake using a large open star tip. Garnish with sliced strawberries. This dessert must stay refrigerated.