Classic Oreo Chocolate Mousse Cups
Indulge in these rich and creamy Classic Oreo Chocolate Mousse Cups, featuring a delightful Oreo cookie base and a light, airy chocolate mousse, perfect for an elegant dessert.
Equipment
- food processor
- Ziploc bag
- rolling pin
- large chilled bowl
- medium bowl
- ramekins, glasses, or dessert cups
Ingredients
Oreo Base
- 1 1/2 cups finely crushed Oreo cookies approximately 15-18 cookies
- 1/4 cup unsalted butter, melted optional, for a firmer crust
Chocolate Mousse
- 2 cups heavy cream cold, divided
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chips melted and slightly cooled
Garnish (optional)
- Extra crushed Oreos, chocolate shavings, or fresh berries
Instructions
Oreo Base
- Crush Oreo cookies finely; if desired, mix with melted butter for a firmer crust. Press this mixture into the bottom of serving cups and chill in the fridge.
Whip Cream
- In a chilled bowl, whip 1 1/2 cups heavy cream with powdered sugar and vanilla until medium-stiff peaks form; reserve 1/2 cup for topping.
Make Mousse
- Whisk together melted chocolate chips and sifted cocoa powder in a separate bowl until smooth. Gently fold a third of the whipped cream into the chocolate mixture, then carefully fold in the remaining whipped cream until fully combined.
Assemble & Chill
- Spoon or pipe the chocolate mousse over the chilled Oreo base in each cup. Cover and refrigerate for 2-4 hours, or until thoroughly chilled and firm.
Garnish & Serve
- Before serving, top each mousse cup with the reserved whipped cream and your chosen garnishes, such as crushed Oreos or fresh berries.
Notes
For best results, ensure your heavy cream and mixing bowl are very cold before whipping. Adjust sugar to your preference and use your favorite type of chocolate for the mousse.