Oreo Mousse Recipe

Name: Dal Granos Oreo Mousse Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Ingredients: 18 count Oreos (regular); 3 tbs unsalted butter, melted; 2 cups heavy cream (chilled); 4 oz cream cheese, softened; 2 tbs powdered sugar; 2 tbs unsweetened cocoa powder; 1 tsp vanilla extract; 6 count mini Oreos or chopped Oreos (reserve from main cookies); 0.5 cups whipped cream or extra whipped topping; 2 tbs additional Oreo crumbs; 1 tbs chocolate shavings

Inspired by Dal Grano

Time4h

Serves6

Make Oreo Mousse Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crushed Oreo Base

18 count Oreos (regular)

3 tbs unsalted butter, melted

Chocolate-Oreo Mousse

2 cups heavy cream (chilled)

4 oz cream cheese, softened

2 tbs powdered sugar

2 tbs unsweetened cocoa powder

1 tsp Watkins vanilla extract

6 count mini Oreos or chopped Oreos (reserve from main cookies)

Garnish (optional)

1/2 cups whipped cream or extra whipped topping

2 tbs additional Oreo crumbs

1 tbs chocolate shavings

Method

Crushed Oreo Base

Prepare cookies

Reserve 6 whole Oreos for folding and garnish. Place the remaining 18 Oreos into a food processor and pulse until fine crumbs form. If you don't have a processor, place cookies in a large zip-top bag and crush with a rolling pin until fine.

Combine crumbs and butter: Transfer the crumbs to a bowl, pour in the melted butter, and stir until the mixture resembles wet sand and holds together when pressed.

Assemble base: Divide the crumb mixture evenly among 6 serving glasses or ramekins (for 6 servings). Press the crumbs firmly into the bottom of each glass to form a compact base. Place glasses in the refrigerator while you make the mousse (chilling helps the base set).

Chocolate-Oreo Mousse

Whip the cream

Using a stand mixer or handheld electric mixer with chilled bowl and whisk, pour in 2 cups chilled heavy cream. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Stop and set aside in a chilled bowl.

Prepare cream cheese mixture

In a separate bowl, beat the softened cream cheese until smooth (about 1 minute). Add powdered sugar, cocoa powder, and vanilla extract. Beat on medium speed until fully combined and smooth, scraping down the bowl as needed.

Fold whipped cream into cream cheese: Add one-third of the whipped cream to the cream cheese mixture to lighten it; fold gently with a spatula. Then fold in the remaining whipped cream in two additions, folding just until uniform and airy—do not overmix or deflate.

Fold in chunks: Chop or roughly break the 6 reserved Oreos into small pieces (or use mini Oreos). Fold the chopped pieces into the mousse gently so they are evenly distributed.

Portion mousse: Spoon or pipe the mousse over the chilled crumb bases, dividing evenly among the 6 glasses. Smooth the tops with an offset spatula or the back of a spoon.

Chill to set: Cover the glasses with plastic wrap or lids and refrigerate for at least 2 hours, preferably 3–4 hours, to let the mousse firm and flavors meld.

Garnish (optional)

Before serving, top each mousse with a dollop of whipped cream (about 1 tablespoon each), sprinkle with the additional Oreo crumbs and chocolate shavings, and optionally add a mini Oreo or Oreo half on top for presentation.

Serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.