Oreo Chocolate Mousse Cups
Indulge in the rich flavors and creamy textures of Oreo Chocolate Mousse Cups, a delightful dessert that's easy to make and perfect for any occasion.
Ingredients
For the Oreo Cookie Base
- 24 pieces Oreo cookies
- 4 tablespoons Unsalted butter, melted
For the Chocolate Mousse
- 2 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1/3 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt Optional, enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Finely crush the Oreo cookies using a food processor or a rolling pin in a plastic bag. Mix the crushed cookies with the melted butter until they resemble damp sand.
Baking the Cookie Cups
- Place the mixture into mini muffin tins, filling each cup about halfway. Press the mixture firmly into the bottom and up the sides to form a crust.
- Bake in the oven for about 5-7 minutes, then remove and let them cool completely.
Preparing the Chocolate Mousse
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.
- In another bowl, whip the heavy cream with powdered sugar, vanilla extract, and a pinch of salt until soft peaks form.
- Allow the melted chocolate to cool slightly, then gently fold it into the whipped cream mixture.
Assembly
- Pipe or spoon the mousse into the cooled Oreo cookie cups, filling them generously.
- Refrigerate the filled cups for at least 30 minutes to set.
Serving Suggestions
- Top each cup with whipped cream and a sprinkle of crushed Oreo for presentation. Consider adding chocolate shavings or a drizzle of chocolate syrup.
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Notes
Store leftovers tightly covered in the refrigerator for up to 2-3 days. For variations, consider adding crushed nuts, peppermint extract, or fruit purees between mousse layers.