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Mini Oreo-Mousse Cakes

Mini Oreo-Mousse Cakes

These Mini Oreo mousse cakes are so easy to prepare it is every chocolate lovers dream! This decadent no-bake dessert is perfect to share or eat by yourself!  

Recipe by @sammybeasley1

Makes 2

Ingredients

Base:

  • 1 x 130g Packet Oreos
  • 3-4 TBS melted vegan butter

Mousse Layer:

  • 1 x Tub LOCO Thickened Cream
  • 150g Chopped Chocolate of choice – I used 70% dark
  • ¼ tsp Agar Agar
  • ½ tsp Vanilla Extract
  • 1 TBS Maple * Optional
Method
  1. Grease and line the base of 2 x Mini 10cm Spring forms Tins with baking paper.
  2. In a food processor blitz the Oreos until they resemble a fine crumb. Transfer the mixture to a bowl, add your melted vegan butter and mix until the mixture seems moist and sticks together. If the mixture seems dry, add a little more butter.
  3. Divide the mixture in half and distribute between your mini Springform Tins, flatten with the back of a spoon. Place in the freezer to harden.
  4. In a small saucepan, heat your cream and your agar agar until it begins to boil, allow to simmer for a few minutes. Remove from the heat and add your vanilla extract. Maple syrup (if using) and chopped chocolate. Allow to sit for 1-2 minutes then whisk the chocolate and the cream mixture until it appears smooth.
  5. Allow to cool for 10 minutes before transferring the mixture to your mini springform tins and chilling in the fridge for 4 hours. Top with extra cream and mini oreos and enjoy!