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Cookies and Cream Mousse Cake Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 5 hours 15 minutes
  • Yield: 12 servings

Description

This Cookies and Cream Mousse Cake is a decadent layered dessert featuring a crunchy cookie crumb crust, smooth cream cheese mousse mixed with crushed chocolate cream cookies, and a rich chocolate ganache topping. Chilled to set, it’s perfect for special occasions or a delightful treat for cookie lovers.

Ingredients

Crust

  • 35 chocolate cream cookies (450g)
  • 6 tbsp unsalted butter (85g), melted
  • Pinch of salt

Cookies and Cream Mousse

  • 1 8oz block cream cheese (226g)
  • 2-4 tbsp granulated sugar, to taste
  • 1/2 tsp vanilla extract
  • 2 cups heavy cream (480g), chilled
  • 20 chocolate cream cookies (260g)

Chocolate Ganache

  • 200g dark or semi-sweet chocolate (about 1 cup in chips), chopped
  • 1 cup heavy cream (240g)
  • 3/4 cup heavy cream (180g), chilled
  • 1 tbsp sugar
  • 3-4 chocolate cream cookies, crushed (for decoration)

Instructions

  1. Prepare the Crust: Blitz the 35 chocolate cream cookies, melted butter, and a pinch of salt in a food processor until they form a fine crumb. Line a 9×9 inch pan with parchment paper. Press the cookie crumb mixture tightly into the pan using the back of a spoon or measuring cup to form an even crust. Place the crust in the freezer while you prepare the other components.
  2. Make Cookies and Cream Mousse: Grind 20 chocolate cream cookies and set aside. In a bowl, whisk the cream cheese with sugar (2-4 tbsp, adjusted to taste) and vanilla extract until creamy. Gradually add 2 cups of chilled heavy cream and whisk for a couple of minutes until the mixture thickens and holds shape. Fold in the crushed cookies, tasting and adjusting quantity as desired.
  3. Prepare Chocolate Ganache: Place the chopped chocolate or chips in a heatproof bowl. Bring 1 cup of cream to a boil, then pour it over the chocolate. Cover with a lid or plate and let sit for 5 minutes. Stir gently until a smooth and shiny ganache forms.
  4. Assemble the Cake: Remove the crust from the freezer. For a 4-layer cake, spread half of the mousse evenly over the crust using an offset spatula. Pour half of the ganache over the mousse and spread it out. Return to the freezer for 10 minutes to allow the ganache to set. Repeat with the remaining mousse and ganache layers. Alternatively, for a 2-layer cake, spread all the mousse over the crust, pour the ganache on top and spread evenly, then freeze until set.
  5. Chill Overnight: Cover the cake and refrigerate overnight or for at least 4 hours to allow it to fully set and flavors to meld.
  6. Optional Decoration: Whip 3/4 cup chilled heavy cream with 1 tbsp sugar until medium peaks form. Spread the whipped cream over the chilled cake and sprinkle with 3-4 crushed chocolate cream cookies for garnish.
  7. Serve: Slice the chilled cake and enjoy this luscious cookies and cream dessert.

Notes

  • The sugar amount in the mousse can be adjusted to your preferred sweetness level.
  • Using chilled heavy cream helps achieve stiffer peaks for the mousse and ganache.
  • Ensure the crust is tightly packed to prevent crumbling when slicing.
  • The cake needs sufficient chilling time to set the mousse and ganache properly.
  • You can use any brand of chocolate cream cookies and semi-sweet or dark chocolate for the ganache.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/cookies-and-cream-mousse-cake-recipe/