Combine the Oreo crumb and unsalted butter, stir until blended.

1. Combine sugar and egg yolk. Keep stirring until the sugar dissolves and becomes anglaise.
2. Then melt the soaked gelatin, then add it to the anglaise.
3. Melt the Dark Chocolate Compound then put it in the anglaise, stirring until blended.
4. Whip Whip Topping Chocolate until it expands, then mix it with anglaise, stir again until smooth.

1. Melt Dark Chocolate Compound then add Whip Topping Chocolate, then heat and stir until blended.
2. After that, add the unsalted butter, stir again until blended.

1. Prepare a baking sheet ( 20 cm ) then place the Oreo base as the base of the cake.
2. Pour Chocolate Mousse over the base. Then store it in the freezer.
3. Once frozen, pour ganache on top of the mousse, then give Whip Topping Chocolate on the edge of the cake.
4. Garnish with strawberries, blueberries and grated chocolate.