Oreo chocolate mousse à la Svenja

Ingredients for 4 servings:

• 3 eggs
• 400 ml cream
• 200 g chocolate (tip: 100 g dark and 100 g milk chocolate)
• 1 package of cookies (Oreos)
• 1 cup of espresso, cold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

A particularly delicious dessert for all fans of Oreo cookies

Pour enough cream into a saucepan to cover the bottom (about 6 tablespoons). Chop the chocolate, add it to the cream, and melt over low heat, stirring constantly to prevent the chocolate from burning. Then remove the pan from the heat to let the contents cool slightly. Cover the bottom of a bowl or small baking dish with the Oreo cookies (two layers if necessary) and add 1 small cup of cooled espresso. Separate the eggs. Beat the egg whites until stiff peaks form and refrigerate briefly until ready to use. Beat the remaining cream separately until stiff peaks form. Beat the egg yolks until frothy and add the chocolate (this will make the mixture quite thick). Then, using a hand mixer, add about 1 tablespoon each of the cream and egg whites (the mixture will now be a little more fluffy). Finally, carefully fold in the remaining cream and egg whites. Pour the entire mixture into the bowl or casserole dish, spread it over the Oreo cookies, which have now absorbed a little of the espresso, and place it in the fridge to set, preferably overnight (but at least 2 hours).