Cookies and Cream Mousse Recipe
Introduction
This Cookies and Cream Mousse is a delightful dessert that combines creamy whipped goodness with crunchy chocolate sandwich cookies. It’s easy to make and perfect for satisfying your sweet tooth with a rich, airy treat.
Ingredients
- 16 Oreos or chocolate sandwich cookies (plus more for cookie crumbs for sprinkling on top)
- 3 cups heavy whipping cream
- 1 cup powdered sugar
Instructions
- Step 1: Remove the cream filling from the chocolate sandwich cookies and place it in a small bowl. Put the cookies into a plastic bag and crush them finely using a rolling pin or food processor.
- Step 2: Microwave the removed cream filling for 2 minutes to soften it.
- Step 3: With a mixer, whip the heavy cream until it begins to get frothy.
- Step 4: Add the softened cream filling and powdered sugar to the whipped cream. Continue beating until stiff peaks form.
- Step 5: Gently fold in the crushed cookie crumbs, reserving some crumbs for topping.
- Step 6: Spoon the mousse mixture into a piping bag or a plastic bag with a piping tip, then pipe it into serving dishes or glasses.
- Step 7: Sprinkle the remaining cookie crumbs on top and garnish with a whole Oreo cookie, if desired.
- Step 8: Serve immediately or refrigerate until ready to enjoy.
Tips & Variations
- For a more intense chocolate flavor, try adding a tablespoon of cocoa powder when whipping the cream.
- Substitute regular Oreos with gluten-free or flavored sandwich cookies for a twist.
- Chill your mixing bowl and beaters beforehand to help the cream whip faster and fluffier.
Storage
Store the mousse covered in the refrigerator for up to 2 days for best freshness. Avoid freezing as it may affect the texture. When ready to serve, you can give it a gentle stir to restore the mousse’s lightness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this mousse ahead of time?
Yes, you can prepare the mousse a day in advance and keep it refrigerated. It allows the flavors to meld and the texture to set perfectly.
What can I use if I don’t have a piping bag?
If you don’t have a piping bag, you can spoon the mousse directly into serving dishes or use a resealable plastic bag by cutting a small corner for piping.
PrintCookies and Cream Mousse Recipe
A rich and creamy Cookies and Cream Mousse made with crushed Oreos, whipped heavy cream, and powdered sugar. This easy no-bake dessert is effortlessly prepared by combining whipped cream with crushed chocolate sandwich cookies for a light, fluffy treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cookies
- 16 Oreos or chocolate sandwich cookies (plus more for cookie crumbs for sprinkling on top)
Cream Mixture
- 3 cups heavy whipping cream
- 1 cup powdered sugar
Instructions
- Prepare Cookies: Remove the cream filling from the 16 chocolate sandwich cookies and place it in a small bowl. Crush the cookie parts finely using a rolling pin or food processor and set aside, reserving some crumbs for topping.
- Heat Cream Filling: Microwave the reserved cookie cream filling for 2 minutes until warm.
- Whip Heavy Cream: Using a mixer, whip the 3 cups of heavy whipping cream until it becomes frothy and begins to form soft peaks.
- Add Cream and Sugar: Incorporate the warmed cookie cream filling and 1 cup of powdered sugar into the whipped cream, and beat until stiff peaks form for a thick, stable mousse texture.
- Fold in Cookie Crumbs: Gently fold in the crushed cookie crumbs into the whipped cream mixture, being careful not to deflate the mixture. Save some crumbs for garnish.
- Pipe Mousse: Spoon the mousse into a piping bag or a plastic bag fitted with a piping tip, then pipe into serving dishes or glasses for an elegant presentation.
- Garnish: Sprinkle the remaining cookie crumbs over the top and optionally place a whole Oreo cookie on each serving for decoration.
- Serve or Refrigerate: Serve the mousse immediately or refrigerate it until ready to serve for best texture and freshness.
Notes
- For best results, chill the heavy cream before whipping to help it whip faster and hold shape better.
- You can substitute Oreos with any similar chocolate sandwich cookies depending on preference.
- Microwaving the cream filling slightly helps it to blend smoothly into the mousse.
- Be gentle when folding cookie crumbs to keep the mousse airy and light.
- This mousse can be refrigerated for up to 24 hours but is best served fresh.
Keywords: Cookies and Cream Mousse, Oreo Mousse, No-Bake Dessert, Whipped Cream Dessert, Easy Mousse Recipe
