cookies and cream mousse (no bake cheese cake)
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🦄
CreativityTranscript
00:00 Hey guys, welcome to Rosie's Dessert Spot. In this episode I'll be teaching you how to
00:04 make a cream cheese based cookies and cream mousse cake. It's really nice, really rich
00:10 and contains no gelatin.
00:12 To start off we need a springform pan, I have an 8 inch pan here. I'm going to spray the
00:19 inside and line it with some baking paper. Here I have my Oreo cookies and I've already
00:29 pulverized them using a food processor. I'm adding in my butter. Just mix that all through.
00:36 And then you might want to get your hands dirty for this just to make sure that it's
00:42 clumping together because that's what you're looking for. You want it to be able to hold
00:47 its own shape. And that's when you know it's ready.
00:51 Now it's time to prepare the base. We have our cake board and our cake tin. I'm going
00:55 to make sure that it's centered on the cake board and I'm going to drizzle some melted
00:59 chocolate or chocolate ganache even in the middle. And this makes sure that as our base
01:04 dries it won't move around on our cake board. It'll stay put. And just press it all down.
01:12 You want to get it right to the edges and try to keep it as level as you can. I find
01:19 using the back of a tablespoon helps to make it really level. So go across the edges with
01:25 the end of the spoon, pressing right up against the wall of your cake tin.
01:32 Now place that in the freezer while we go ahead with the rest of the recipe.
01:40 Next we're going to prepare our cookies and cream batter. So I've got my cream cheese
01:44 and I'm adding some vanilla extract. We're going to beat that until soft.
01:49 I'm pretty happy with that smoothness so now I'm going to add in my cookies and cream Oreo
01:58 cookies. And just combine. Just like that.
02:13 Next add in your cream and your sugar and whisk until you get stiff peaks.
02:27 Next combine the cream by folding it in to your cookies and cream and cream cheese mixture.
02:33 A little bit at a time because it is really rough, really tough. So you're going to lose
02:40 a lot of air at the beginning but as it softens, you keep adding more cream, it'll maintain
02:47 its creamy, fluffy texture. When it looks something like that, you can
02:54 stop. Transfer your batter into your cake tin and
03:05 tap it on your surface to flatten it out. Just like that. And then you can use your
03:15 spatula to even out the surface. I'm going to place my cake in the freezer and
03:24 leave it there overnight. That way tomorrow when we decorate it's nice and solid and it
03:27 won't melt on us. Next step we'll be making our chocolate ganache.
03:31 So I've got my dark chocolate and I'm adding in the cream. Now with dark chocolate you
03:36 add half of its weight in cream. Give it a mix.
03:43 And set in the microwave for 30 seconds. So I had a total of 60 seconds in the microwave.
03:52 That's 2 30 second bursts and that's about what was needed for my ganache.
04:02 Fill some of your ganache into the piping bag and we'll leave this on reserve to decorate
04:08 later. We have our cake straight from the freezer
04:11 on our turntable and I'm just going to remove the wall. Beautiful. Take off the parchment
04:28 paper. I'm going to see if I can remove some of these edges that are standing up. Just
04:39 like that. And pour your ganache straight over. Don't want to add too much. Then using
04:47 a spatula just spread it around the top and bring it to the edges. You want some of it
04:53 to drip off, not too much because we're going to use that ganache that we have on our piping
04:58 bag to make a really pretty design. I'm going to leave it like that. And then
05:07 working quickly, before your ganache sets, start just kind of going around lining the
05:23 top edge and then bringing it down. Just like that. Next I have a tip number 6B by Wilton
05:38 and I'm going to start just putting these little stars all around the cake. I'm going
05:46 to go right near the edge, that way you can cover all the not so neat looking ganache.
06:12 And that's how it's done. And last of all I'm going to add just a quick
06:21 happy birthday message using some white chocolate.
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07:00 (upbeat music)
07:06 - Feeling any spaces?
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07:18 And maybe one more here.
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07:27 Hope you guys found this tutorial useful.
07:32 Do leave me a comment below if you'd like to see
07:34 something in particular on this channel
07:36 and I'll try my best to make it happen.
07:37 Thank you for watching and I'll see you next week.
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