Ingredients
Scale
- 16 Oreos or chocolate sandwich cookies (plus a few extra for crumbling on top)
- 3 cups heavy whipping cream
- 1 cup powdered sugar
Instructions
- Start by separating the cream filling from the chocolate sandwich cookies and placing the cream in a small bowl. Put the cookies in a plastic bag or food processor and crush them into fine crumbs.
- Microwave the cream filling for about 2 minutes to soften it.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add the softened cream and powdered sugar to the whipped cream and continue beating until stiff peaks form.
- Gently fold in the crushed cookie crumbs, saving some for topping later.
- Spoon the mousse into serving dishes or glasses using a piping bag or spoon.
- Top with the remaining cookie crumbs and an Oreo cookie if desired.
- Refrigerate the mousse for at least 1 hour before serving.
Notes
- Use Cold Ingredients: For the best results, make sure both the heavy cream and the cream filling from the cookies are cold. This will help the whipped cream form better and create a fluffier mousse.
- Whip the Cream Until Soft Peaks: Make sure not to overbeat the cream. Stop when you see soft peaks to avoid making the mousse too stiff.
- Crush the Cookies Well: Whether you’re using a food processor or doing it by hand, make sure the cookies are crushed into small, even pieces. You don’t want them to be too large or chunky.
- Customize the Recipe: Feel free to substitute the Oreos with other chocolate sandwich cookies or even use gluten-free cookies if you’re catering to dietary needs.
- Add Fruit for a Fresh Twist: If you like, you can add fresh fruit such as berries on top of the mousse for a refreshing contrast to the sweetness of the cookies.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian