OREO MOUSSE AWWW Yeah! I always search for new recipes to enjoy Oreos! I love Oreos, and I love this Oreo Mousse even more!
This quick Oreo dessert is super creamy, light, and chocolatey. What I really like the most is that it is 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!
You'll Need
Let's talk about the ingredients I used in this recipe. The recipe card has full information on ingredients and quantities.
Heavy whipping cream: I use it really cold.
Powdered sugar: I add it to sweeten this dessert a little.
White chocolate chips: They add a rich flavor and give the dessert a firmer texture when chilled.
Crushed Oreos: I crush the Oreo cookies with the cream in the middle.
How To Make Oreo Mousse
One: Put the Oreo cookies in the food processor and blitz until they crush, NOT powder.
Alternatively, put them in a ziplock bag and crush them with a rolling pin.
Tip: Don’t overcrush the cookies! Keeping some chunks adds great texture.
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: Be careful not to over-whip the heavy cream; overwhipping it will turn it into butter.
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 flavour.
- 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.
More Easy 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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