Ingredients
- Oreo cookies, crushed: 1 1/2 cups
- Unsalted butter, melted: 5 tablespoons
- Heavy cream: 1 1/2 cups
- Semi-sweet chocolate chips: 6 ounces
- Powdered sugar: 2 tablespoons
- Vanilla extract: 1/2 teaspoon
- Pinch of salt: 1/8 teaspoon
- Whole Oreo cookies (for garnish): 6
Instructions
- Step 1: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture evenly into the bottom of 6 individual serving cups or glasses.
- Step 2: In a heat-safe bowl set over a saucepan of simmering water (double boiler), melt the chocolate chips until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate large bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, vanilla extract, and salt. Continue whipping until stiff peaks form.
- Step 4: Gently fold the cooled melted chocolate into the whipped cream until well combined.
- Step 5: Spoon the chocolate mousse evenly into the cups over the Oreo crust.
- Step 6: Refrigerate for at least 2 hours to allow the mousse to set. Before serving, garnish each cup with a whole Oreo cookie.
Notes
- Store leftover mousse cups covered in the refrigerator for up to 3 days.
- These mousse cups are best served chilled; freezing is not recommended.
- For an extra touch, drizzle a little melted chocolate over the Oreo garnish just before serving.
- Make sure your chocolate is only slightly cooled before folding it into the whipped cream to prevent the chocolate from seizing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American