Ingredients
Scale
- 20 Oreo cookies, finely crushed (about 1 ½ cups crumbs)
- 4 tablespoons unsalted butter, melted (substitute with coconut oil for dairy-free)
- 1 cup heavy whipping cream, cold (can substitute with coconut cream for vegan)
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: a pinch of salt to balance sweetness
When I first shared this recipe with my mom, she suggested swapping the heavy cream with the coconut cream she uses in her magic tomato sauces—giving the mousse a lovely tropical twist. Feel free to experiment here! The key is balancing that creamy, fluffy texture with just the right chocolate kick.
Instructions
- Start by crushing the Oreo cookies into fine crumbs. I usually toss them in a zip-top bag and give them a good whack with a rolling pin—simple and mess-free. If you’re like me, sometimes the kids love helping here, turning it into a mini kitchen adventure.
- Mix the crushed Oreos with the melted butter until the crumbs are evenly coated and hold together when pressed. This forms the base of your cups.
- Press the Oreo mixture firmly into the bottom of six small dessert cups or jars. I find that using the back of a spoon or a small glass works best for getting an even, compact crust.
- Chill the crusts in the fridge for at least 10 minutes while you prepare the mousse.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth. Be careful not to overheat—burnt chocolate is a no-go in my kitchen!
- In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. This usually takes about 3 to 5 minutes with a hand mixer. I remember the first time I tried whipping cream by hand—it was a workout and a half, but so worth it.
- Gently fold the melted chocolate into the whipped cream, mixing carefully to keep the mousse light and airy. Use a spatula and take your time here.
- Spoon or pipe the mousse over the chilled Oreo crusts, filling each cup generously.
- Refrigerate the cups for at least 2 hours to let the mousse set properly. This is the perfect time to clean up the kitchen or steal a moment with a cup of tea—trust me, it’s worth the wait.
- Before serving, garnish with a mini Oreo or a sprinkle of crushed cookies for that extra “wow” factor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: oreo chocolate mousse cups, recipe, cooking, food
