Experience the luxurious taste of these Almond Oreo Chocolate Mousse Bars, which combine a crispy, nutty crust with a rich and creamy chocolate mousse layer, all topped off with a light whipped cream and adorned with crunchy bits.
Ingredients:
For the Almond Oreo Crust:
- 1 ounce raw almonds (toasted optional), roughly 3 tablespoons
- 9.5 ounces Oreos, crushed
- 6 tablespoons unsalted butter, melted
For the Chocolate Mousse:
- 1 pound semi-sweet chocolate, chopped
- 3 cups cold heavy cream, divided
- 2 3/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract (or additional vanilla extract)
- 1/4 teaspoon salt
For the Whipped Cream:
- 13 ounces cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For Decoration:
- Oreos, chopped
- Raw almonds, chopped
Instructions:
- Preparing the Baking Pan: Line a 9x13-inch baking pan with parchment paper. Ensure you leave an overhang of about 2 inches on the longer sides for easy lifting later.
- Almond Oreo Crust: In a food processor, pulse the almonds until they’re finely chopped. Add in the Oreos and continue pulsing until you have a combined fine crumb. Transfer this mixture to a bowl and combine with the melted butter. Press this crust firmly into your prepared pan, ensuring an even layer. Place the pan in the freezer to set the crust.
- Chocolate Mousse: Begin by placing the chopped chocolate in a medium heat-proof bowl. In a saucepan, heat up 1 cup of the heavy cream with the salt until it's hot but not boiling. Pour this hot cream over the chocolate, ensuring the chocolate is submerged. Let it sit for about 2 minutes, then stir in the vanilla extract. Stir the mixture until it’s smooth and chocolate is fully melted. Set aside to cool.
- In the bowl of your electric mixer, whip 2 cups of cold heavy cream until stiff peaks form. Gently fold the cooled chocolate mixture into the whipped cream until well combined. Pour this chocolate mousse over the crust and smooth out with a spatula.
- Whipped Cream: Whip up the 13 ounces of cold heavy cream with powdered sugar, vanilla extract, and salt in your mixer until stiff peaks form. Layer this on top of the chocolate mousse.
- Decoration: Sprinkle the chopped Oreos and almonds over the whipped cream layer for a decorative touch.
- Chilling: Cover the pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to firm up.
- Serving: Using the parchment overhangs, lift out the dessert from the pan. Slice with a sharp knife and serve.
Storing: Keep any leftovers in an airtight container in the fridge. They will remain fresh for up to 4 days.
Enjoy the delightful combination of textures and flavors, where the nutty base compliments the richness of the mousse, and the whipped cream adds a touch of lightness. Perfect for special occasions or a luxurious weekend treat!
