Chocolate Oreo Mousse Recipe

Prepare chocolate ganache

Place chopped dark chocolate and unsalted butter in a heatproof bowl. Bring 1/4 cup water to a simmer in a small saucepan (double-boiler method) or heat 1/2 cup heavy cream until steaming (alternate). Set the bowl over the simmering water (or pour hot cream over chocolate) and let sit 1 minute, then gently stir until smooth and fully melted. Set aside to cool slightly (to about lukewarm).

Temper egg yolks

In a small metal or glass bowl whisk together the egg yolks and granulated sugar until slightly pale and smooth. To avoid cooking the yolks, temper them by whisking in 2 tablespoons of the warm melted chocolate mixture until fully incorporated, then gradually whisk the tempered yolk mixture back into the remaining chocolate, stirring until homogeneous. Stir in vanilla extract and a pinch of sea salt if using. Allow mixture to cool to room temperature (but not set).

Whip cream

Chill a mixing bowl and whisk or beaters for 10 minutes if possible. Pour the cold heavy cream and powdered sugar into the chilled bowl. Whip on medium-high speed until soft peaks form — the cream should hold shape but still be glossy. Do not overbeat to dryness. Reserve about 2 tablespoons of whipped cream for garnish if desired.

Fold cream into chocolate

Take about one-third of the whipped cream and whisk vigorously into the cooled chocolate-yolk mixture to lighten it (this makes the chocolate base more pliable). Using a rubber spatula, gently fold in the remaining whipped cream in two additions until no white streaks remain and the mousse is uniform, airy, and smooth.

Prepare Oreo crumbs

Reserve 4 whole Oreos for garnish. Place the remaining Oreos (about 14) in a food processor and pulse to fine crumbs. Alternatively, place in a zip-top bag and crush with a rolling pin. Mix the crumbs with the 2 tablespoons melted butter until moistened and clumping slightly.

Build layers

Divide the Oreo crumb mixture among 6 serving glasses or ramekins (for about 6 servings), pressing a thin layer into the bottom of each glass with the back of a spoon to form a crust. Spoon or pipe a layer of the chocolate mousse over the crust, filling each glass about two-thirds full. For added texture, reserve 4 crushed Oreos and sprinkle a small layer between mousse layers or on top before finishing. Smooth the tops with a spatula.

Chill

Cover the mousse glasses with plastic wrap or lids and refrigerate for at least 2 hours, preferably 3–4 hours, until mousse is set and chilled. The mousse will firm slightly but remain light.

Garnish and serve

Before serving, top each mousse with a dollop of the reserved whipped cream if desired, crumble or place a half of one of the reserved whole Oreos on top, and dust lightly with cocoa powder. Add a tiny pinch of sea salt to each serving to brighten flavor if desired. Serve chilled.