Since I last made Vanilla custard mousse with persimmon puree. I enjoyed it. Today I craved for another mouse. As I love to explore the various ingredients. I am using oreo chocolate, sour cream and vanilla thick yoghurt.

Google: “A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.”

“The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can’t be modified, Hillers advises finding a substitute recipe.”

“A mousse consists of a base (the main flavour), a binder, and a lightener. The base can be fruit puree, custard, or chocolate. The binder (which obviously holds it all together) is usually gelatin or pectin.”

I am glad to try different ingredients. It was creamy with oreo chocolate flavour and also layered with roughly crushed oreo chocolate followed by oreo mouse then another a layer of oreo chocolate crushed with mouse on top and finished with more oreo chocolate. If you are chocolate fan, this is great to try. Let’s explore the creative flavour of the mousse!!!

 Ingredients

150 g vanilla thick yoghurt (bought)
300 ml sour cream
120-150 g oreo chocolate, crushed lightly, divide
30 g icing sugar

Method

Chill the mixing bowl and beaters that you will use. This gives you the greatest volume anytime you whip cream. Beat sour cream and vanilla thick yoghurt until stiff peaks form. This should take 4-5 minutes. Sieve in icing sugar and beat until stiff peaks. Gently fold in 60 g oreo chocolate with spatula to blend them together.

Put mixing bowl in fridge and chill for 2-4 hours. Keep the mousse covered so it doesn’t dry out. Wash the beaters clean, dry and chill in fridge with a metal spoon. This time I chill my cocktail glasses for 20 minutes.

Just before serving about 20 minutes, remove the oreo chocolate mousse from the fridge and use a chilled beater to beat it quickly. Remove the chilled cocktail glasses, fill some crushed oreo chocolate at the bottom. Use the cold chilled spoon to spoon the mouse and lay it on top of oreo chocolate. Repeat with some crushed oreo chocolate followed by another layer of mousse over the top of crushed oreo chocolate. Then scatter some crushed oreo chocolate over the top of the mousse.  Enjoy the chilled mousse!!!

Note: the second layer of oreo I should have put more to separate the two mousses. I must remember next time. Perhaps should just lay the whole oreo chocolate instead of crushed oreo.

https://helenscchin.com/2024/05/19/oreo-chocolate-mousse-with-oreo-chocolate-pieces/

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