Chocolate Mint Mouse Cake

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I had made a different version of this cake quite a few years ago but for my Dad's birthday last month I thought that I would do a slight variation and make it a bit more to his tastes. The original version is your traditional Neapolitan flavours, Chocolate, Raspberries and Vanilla. I decided to change it up a little and change the strawberry to peppermint. Also the recipe that I followed last time had a baked brownie base that I wasn't huge fan of so I changed mine to a simple crushed Oreo base.

So here goes. Firstly to make the base, in your food processor place the Oreo's into your food processor. Pulse to create a fine crumb. Place the crumb into a bowl and add the melted butter. Line the base of a 20 centimeter spring form tin with baking paper. Place the Oreo mixture into the base of the tin and use the back of a spoon to smooth out and compress. Place the tin into the fridge to firm up whilst you prepare the filling.

Whilst that is in the fridge you can start the filling. The base for each layer starts with a custard, so in a saucepan over a medium heat place the milk. Bring to a simmer. Using a stand mixer beat the egg yolks and sugar in a bowl until pale and creamy. With the motor running on low, gradually, with a slow thin stream add the milk. Return this combined mixture to the saucepan and cook, Stiring over a low heat for 5 minutes or until the custard thickens and coats the back of the spoon. Remove from the heat and set aside while you prepare the chocolate.

Place the white chocolate in a heat proof bowl and the dark chocolate in another heat proof bowl. An have another heat proof bowl ready also. (3 bowls in total.) Dividing the custard into third's, pouring it over the chocolate and leaving the extra bowl with just custard for now. Stir the custard and the chocolate together until smooth and combined. 

In another bowl pour 60 ml of boiling water and sprinkle over the gelatine. Stir until disolved. Add a third of the mixture to each of the bowls.

Using your beaters beat the cream to fim peaks. Add a third of the cream to the dark chocolate mixture and gently fold to combine. Pour this over the Oreo base. Cover with plastic wrap and return to the fridge to set for approximately 30 minutes. 

To prepare the peppermint layer add the plain custard to a third of the whipped cream. Add green food colouring and peppermint flavouring to taste. (It is entirely up to you how much you use. I tend to add flavouring such as peppermint to taste instead of measurement as it can vary brand to brand in strength.) Fold through carefully to combine. Pour over the chocolate flavour and cover again before returning to the fridge for 30 minutes.

For the final white chocolate layer add the remaining cream to the custard mixture and pour over the peppermint layer. Cover again and return to the fridge for at least 2 hours to completely set.

To serve remove from the spring form and top with crushed peppermint crisps. (If the mousse is sticking slightly to the side of the tin run a skewer carefully around the outside of the tin to prevent damaging your cake.)



This cake is a little bit time consuming and creates a lot of dishes, but the results are worth it.

Until next time, Happy cooking, Kate.

***Ingredients

  • 180 grams Oreos (about a packet and a half)
  • 80 grams butter, melted and cooled
  • 200 ml milk
  • 1 egg
  • 4 egg yolks
  • 50 grams caster sugar
  • 100 grams white chocolate
  • 100 grams dark chocolate
  • 3 teaspoons gelatine
  • 560 ml thickened cream

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