300g Oreos, crushed
175g unsalted butter, melted
1 3/4 cups whipping cream
1 tsp vanilla extract
350g dark chocolate
1 coffee shot (aprox 30ml)
1 tsp flavourless, granulated gelatin + 3 tbsp cream
1 cup chopped Oreos
½ cup chocolate sauce
½ chopped Oreos
½ cup whipped cream
Add the Oreos to a food processor and blitz until crushed. Add melted butter and pulse to coat the Oreo crumbs.
Add the crumbs to the bottom of a 9” tart tin and use the back of a tablespoon to press the crumbs firmly into the bottom of the tin. Chilled for 1 hour.
Add chocolate and coffee shot into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time, until smooth. Set aside.
Add the powdered gelatine and cream into a small microwave safe bowl. Mix until well combined. Microwave for 30 seconds to melt.
Add to the melted gelatin to the chocolate mixture. Mix using a spoon until well combined. Set aside to cool to room temperature.
Add the cream and vanilla extract into a large mixing bowl and use an electric beater o whip to stiff peaks.
Add one spatula full of the whipped cream to the chocolate mixture and gently fold in. Add the rest of the cream and repeat.
Add the Oreos and fold in.
Pour the mixture into the prepare tart tin and chill for 2 hours to set.
Pipe some whipped cream around the set mousse tart, add some Oreo cookies in the cream swirls and finish with a drizzle of chocolate sauce.