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This 3 ingredient oreo mousse is creamy, light and so chocolatey! You’ll never use another mousse recipe after you try this one! Our recipe doesn’t use raw eggs or gelatin, this is an easy eggless mousse everyone loves!
Eating this mousse dessert is like diving into a pillow of oreo deliciousness. Its thick, fluffy, and rich in chocolate & oreo flavor. I like to top the mousse with homemade whipped cream. I like the contrast in taste between the rich oreo mousse and the airy whipped cream topping!
Below I cover some important details about making mousse, please consult the post if you have specific questions.
Oreo Mousse Ingredients
- heavy whipping cream
- white chocolate chips
- oreos
Why Does Chilled Equipment Help When Making Whipped Cream
Cream whips best when cold therefore the cold bowl will keep the cream cold, ensuring that it whips well and triples in volume. Cold cream also produces stiffer peaks, meaning the whipped cream is stable.
I recommend chilling a metal or glass mixing bowl and beaters in the freezer for at least 15 minutes before whipping the cream.
How To Make Dessert Mousse
Eggless mousse is made of 2 parts – whipped cream and melted chocolate. For this oreo mousse we’re using melted white chocolate chips plus the addition of crushed oreos.
- In a small pot over low heat on the stove, heat 1/3 cup heavy cream just until boiling. Place the white chocolate chips in a bowl. Once the cream is bubbling, remove from the heat and pour it over the white chocolate chips. Allow the chips to sit for 1 minute. Then use a spatula to mix until the chips are smooth and completely melted. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 2/3 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled white chocolate and crushed oreos to the whipped cream and beat until the mixture is fully combined. Divide into bowls, cover and refrigerate.
Chilling the Mousse is Critical
Similar to why it’s necessary to chill the mixing bowl before beating the heavy cream, chilling the mousse once its made will stiffen and stabilize the mousse. As the mousse sets in the fridge, it will become firm (scoop able) but also light and airy!
How Long Does Mousse Last in the Fridge
Mousse will keep for 2-3 days in the fridge. Be sure to cover the individual containers with plastic wrap to ensure the mousse stays fresh.
Tips
- Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- Use a chilled metal or glass bowl when making the whipped cream.
- This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.
- Top the mousse with homemade whipped cream. I like the contrast between the rich oreo mousse and the light whipped cream topping!
More Oreo Desserts
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Oreo Mousse
Ingredients
OREO MOUSSE
- 2 cups heavy whipping cream
- 1 cup white chocolate chips
- ¾ cup crushed oreos
WHIPPED CREAM TOPPING
- ½ cup heavy whipping cream
- 3 tbsp powdered sugar
Instructions
- Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes.
- Crush the oreos (the whole cookie with the cream) either by chopping with a knife, lightly blending in a blender or crushing with a rolling pin. Set aside.
- In a small pot over low heat on the stove, heat 1/3 cup heavy cream just until boiling. Place the white chocolate chips in a bowl. Once the cream is bubbling, remove from the heat and pour it over the white chocolate chips. Allow the chips to sit for 1 minute. Then use a spatula to mix until the chips are smooth and completely melted. Allow the melted chocolate to cool to room temperature.
- Pour the remaining 1 & 2/3 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
- Add the cooled white chocolate and crushed oreos to the whipped cream and beat until the mixture is fully combined.
- Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.
- Before serving make the whipped cream topping if desired. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high with an electric mixer until stiff peaks form, this will take 2-3 minutes. Top the mousse with a dollop of whipped cream. Serve. Cover leftovers with plastic wrap and refrigerate.
This was so tasty and easy ! The cream from the oreos gives such a light texture and flavour. My husband said it was the best mousse he has ever had !