Oreo Mousse

4.18 from 28 ratings

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!

Prep Time10

Additional Time3

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: easy mousse, eggless mousse, mousse dessert, mousse without eggs, mousse without gelatin, oreo mousse

Servings: servings

Author: Beth

Equipment

Ingredients

OREO MOUSSE

2 cups (473ml) heavy whipping cream
1 cup (170g) white chocolate chips
¾ cup (90g) crushed oreos

WHIPPED CREAM TOPPING

½ cup (118ml) 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.
2 cups (473ml) heavy whipping cream, 1 cup (170g) white chocolate chips
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.
3/4 cup (90g) crushed oreos
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.
1/2 cup (118ml) heavy whipping cream, 3 Tbsp powdered sugar

Notes

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.

This recipe yields 2-3 cups of mousse. I divided the mousse among six 5.3 oz bowls.

Nutrition