Chocolate Mousse Cake

Ingredients

For the Oreo crust:

• 30 Oreo cookies finely crushed

• 4 tbsp unsalted butter melted

For the filling:

• 1 1/2 cups semisweet chocolate chips

• 2 tsp vanilla extract

• 1 pinch of salt

• 2 cups heavy cream

For the decoration:

• Chococolate shavings

• raspberries

For the cake:

Spray a 9-inch round springform pan with nonstick baking spray.

Combine finely crushed Oreo cookies and melted butter. Press into the bottom of the springform pan. Chill for 30 minutes in the fridge.

Combine the chocolate chips, vanilla extract, and the salt in a bowl.

In a saucepan, bring 3/4 cup of the heavy cream to a bare simmer. Pour the cream over the chocolate, let sit for 2 minutes. Whisk until smooth. Cover and chill in the fridge for about 15 minutes.

Beat 2 cups heavy cream in the bowl of an electric mixer on medium-high speed to stiff peaks. Fold the cooled chocolate mixture into the whipped cream with a spatula.

Scrape the chocolate mousse into the pan and spread it to the edges. Cover and refrigerate overnight.

Before serving, add chocolate shavings and raspberries on top of the cake and serve. Enjoy!