I LOVE trying new Oreo desserts, and this Oreo mousse I just made is honestly amazing. This super quick Oreo dessert is incredibly creamy, light, and chocolatey. What I love most is that it's only a 4-ingredient recipe.
Oreo Mousse
This delicious Oreo dessert took me just 5 minutes to whip up. It is also a no-bake dessert, which means it is super easy and simple!
I also like that this simple mousse recipe is egg-free, which is a huge plus for me and for anyone who prefers eggless desserts.
You'll Need
Let’s go over the ingredients I used in this recipe. You’ll find the full list, along with exact quantities, in the recipe card.
- Heavy whipping cream: I make sure it’s really cold before using it because cold cream whips faster.
- Powdered sugar: I add it to sweeten the dessert lightly.
- White chocolate chips: They add a rich flavor and give the dessert a firmer texture when chilled.
- Crushed Oreos: I crush the Oreo cookies whole, cream filling included.
How To Make Oreo Mousse
One: Add the Oreo cookies to a food processor and pulse a few times until they’re crushed but still slightly chunky. DON'T turn them into powder. I keep some cookie bits for texture.
Alternatively, put the cookies in a ziplock bag and crush them with a rolling pin.
Two: Microwave the white chocolate for about 10 seconds until melted (be careful not to burn it). Then, allow it to cool to room temperature.
Alternatively, you can melt them on a double boiler on the stovetop.
Three: In a mixing bowl, add the cold heavy cream and the powdered sugar and whisk with an electric whisk for 3-4 minutes or until stiff peaks form.
Tip: Don’t over-whip the cream, or the mousse can become grainy.
Four: Fold in the cooled chocolate and 1 cup of the crushed Oreos until incorporated.
Tip: Gently fold in the crushed Oreos (DON’T STIR) to keep the mousse light and airy.
Five: Spoon the mousse into 6-8 individual containers (depending on the container size).
Tip: The recipe yielded 6 large size glass bowls.
Six: Sprinkle the remaining crushed Oreos on top, then refrigerate for at least 2 house before serving.
Helpful Tips
- Use high-quality chocolate chips for a rich flavor.
- Refrigerating the mousse is so important; I usually chill it for at least 2 hours before serving.
- I prefer to serve this dessert fresh. However, you can make it ahead and store it in the fridge for 2-3 days.
- Cover leftovers and refrigerate for up to 3 days.
More Quick Dessert Recipes
Recipe
Quick Oreo Mousse
Equipment
- Electric mixer
Ingredients
- 2 cups heavy whipping cream
- 3 tablespoon powdered sugar
- 1 cup white chocolate chips
- 1 ¼ cups crushed Oreos , divided
Instructions
- Put the Oreo cookies in the food processor and blitz until they crush, NOT powder.
- Microwave the white chocolate for about 10 seconds until melted (be careful not to burn it). Then, allow it to cool to room temperature.
- In a mixing bowl, add the cold heavy cream and the powdered sugar and whisk with an electric whisk for 3-4 minutes or until stiff peaks form.
- Stir in the cooled chocolate and 1 cup of the crushed Oreos until incorporated.
- Spoon the mousse into 6-8 individual containers (depending on the container size).
- Sprinkle the remaining crushed Oreos on top, then refrigerate for at least 2 hours before serving.
Notes
- Don’t overcrush the cookies! Keeping some chunks adds great texture.
- You can make this dessert 2-3 days ahead and store it in the fridge.
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