Ask Mr.A which is his favorite of my cooking, he won't give a second thought in saying "the melt-in-the-mouth chocolate mousse pie". He loves it to the core and whenever I ask him "Do you want me to make anything special for you?", he just asks me to make THE pie. Yes, he calls it "the" pie to give it that extra credit.
Now that I have made the same pie countless times, I have started experimenting by incorporating new elements and different flavors in the mousse. And that is how I came up with this decadent dessert. I would say it was too sweet and not-my-kind... but it was fit for the huss who is an absolute sweet-tooth mouth. This was made sometime back and was re-visited again to be improved as Peanut Butter Mousse Oreo-Crust Pie which I made for our anniversary. He was delighted with the flavor variation and with him being a PB fan, it has become his favorite now.
Make this easy peesy pie when you are running out of time and when you have friends over. You can make this the day before also and chill it overnight.
How I Made it:
Cookie Base:
Blitz the digestive biscuits along with the butter and sugar. Adding the sugar is purely optional. You can do this if you are a complete sweet-tooth. Else skip it. I skipped adding sugar. Press this dough into a tart pan firmly. Bake it for 10 mins or till it turns golden brown.
White Chocolate Oreo Mousse:
Chill the mixer blades and bowl at least for half an hour. Whip 3/4 cup of the cream adding the sugar slowly and increasing the speed gradually till it stands in peaks.
Melt white cooking chocolate using double boiler or in the microwave oven at high for 1 minute checking every 10 seconds. While still warm, add the 1/2 cup cream, and combine well. Add the whipped cream and fold in gently. Add the chopped oreo cookies and fold.
Dump the mousse onto the cookie base and level it. Refrigerate for 2-4 hours.
Slice and Serve!!! When serving, sprinkle chocolate vermicelli on top or crumbled oreo cookies.
So thats it Folks...
With Love,
Signs off!!!
A melt in the mouth white chocolate mousse with itsy-bitsy oreo crumbles all together in a (digestive) cookie base
Now that I have made the same pie countless times, I have started experimenting by incorporating new elements and different flavors in the mousse. And that is how I came up with this decadent dessert. I would say it was too sweet and not-my-kind... but it was fit for the huss who is an absolute sweet-
Make this easy peesy pie when you are running out of time and when you have friends over. You can make this the day before also and chill it overnight.
~*What U Need*~ For White Chocolate Oreo Cookie Mousse White chocolate, melted - 1/4 cup Powdered Sugar - 2 tbsp Fresh cream - 3/4 + 1/2 cup Oreo cookies - 5 to 6, chopped For Cookie Base Digestive biscuits - 1 packet Butter - 2 - 3 tbsp Chocolate vermicelli - to garnish |
How I Made it:
Cookie Base:
Blitz the digestive biscuits along with the butter and sugar. Adding the sugar is purely optional. You can do this if you are a complete sweet-tooth. Else skip it. I skipped adding sugar. Press this dough into a tart pan firmly. Bake it for 10 mins or till it turns golden brown.
White Chocolate Oreo Mousse:
Chill the mixer blades and bowl at least for half an hour. Whip 3/4 cup of the cream adding the sugar slowly and increasing the speed gradually till it stands in peaks.
Melt white cooking chocolate using double boiler or in the microwave oven at high for 1 minute checking every 10 seconds. While still warm, add the 1/2 cup cream, and combine well. Add the whipped cream and fold in gently. Add the chopped oreo cookies and fold.
Dump the mousse onto the cookie base and level it. Refrigerate for 2-4 hours.
Slice and Serve!!! When serving, sprinkle chocolate vermicelli on top or crumbled oreo cookies.
So thats it Folks...With Love,
Signs off!!!
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