Oreo cookie crumbs.
Oreo cookie sheet
How to Make Oreo Mousse Cake
Soak the Ghirardine slices in plain milk and reserve for later use, divide the Oreos into two portions, one 80g and one 20g, melt the butter through water and wrap the mousse rings in tin foil!
Add the melted butter to 80g of the Oreo cookie crumbs, mix well and then press into the mousse ring and set aside in the fridge!
Melt the gilted slices through water and reserve, stir in the yogurt with 20g of Oreo cookie crumbs!
Add the melted gilted liquid and stir to combine!
Add the granulated sugar to the light cream and beat until it’s grainy and still flowing, add the whipped light cream to the yogurt Oreo and mix well!
Pour the mousse batter into the molds, top with Oreo cookies and refrigerate for 6 hours or overnight, and the Oreo mousse is ready!
After refrigerating, remove the tinfoil and blow on the abrasive with a hair dryer or hot towel, then gently lift the mousse ring with your hand. It’s done!!!!
Do it if you like the students!