Oreo Chocolate Mousse Cake [No-Bake]

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Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin (Remove the filling if you are using rolling pin. Add it back after the biscuits are finely crushed). Transfer to a bowl. Combine well with butter.

Transfer the mixture into a 15 cm cake mold or loose-bottom pan. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible. Refrigerate while you prepare the mousse layer.

Oreo white chocolate mousse: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.

Bring the milk to a simmer. Pour it into the bowl of white chocolate. Immerse the chocolate fully and let sit for 1-2 minutes before stirring to combine. If the chocolate is not fully melted, microwave for 10 seconds or heat the bowl over a pot of simmering water.

Add the bloomed gelatin into the hot chocolate mixture. Stir until fully melted. The mixture should be smooth with no lumps.

Crush 10 more grams of oreo biscuit. Add to the chocolate mixture and combine well.

In a medium bowl, beat the whipping cream until thickened. Then combine well with the chocolate mixture. Pour mixture into the prepared crust base. Cover and refrigerate for 30 minutes.

Dark chocolate mousse: Follow same procedure as the oreo white chocolate mousse. As for the sugar, add it to the whipping cream then beat until thickened.

Pour the dark chocolate mousse over the chilled oreo white chocolate mousse. Spread the top evenly with an offset spatula. Then cover and refrigerate for at least 6 hours or best overnight.

To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!