Oreo Marble Mousse Cake First Release

Crust: 100g of crushed Oreo cookies, 40g of unsalted butter.

Melt the butter over hot water.

Pour in 100 grams of crushed Oreo cookies and mix well.

Place it into a six-inch mold and press it flat, then put it in the freezer.

Cream mixture: 30g crushed Oreo cookies, 50g light cream, 10g gelatin sheets, 55g milk, 5g cocoa powder, 30g granulated sugar.

Soak the gelatin sheets in ice water until soft.

Put it into the milk and dissolve it over hot water.

Sift the cocoa powder into a small amount of milk using a sieve.

Stir evenly until there are no granules and set aside.

Add the sugar to the butter and beat until fluffy.

Beat until there is some texture.

Pour in the soaked gelatin milk mixture and stir evenly.

Take one third and pour it into the well-mixed cocoa paste.

Pour two-thirds of the crushed Oreos into the remaining cream mixture.

Mix well.

Then pour the remaining crushed Oreos into the cocoa mixture.

Mix well.

Take out the cake base and pour in the cream mixture, one layer of pure cream and one layer of cocoa cream.

Gently shake to level.

Then use a toothpick to make a few scratches on the cream, forming a marble pattern, and finally cover with a layer of plastic wrap and refrigerate for more than four hours.

Take out the chilled mousse and use a hairdryer to blow around the side of the mold to release it.

Plate the dish.