OREO Cookie Mousse
Recipe - Lakeville West
OREO Cookie Mousse
Prep Time15 Minutes
Servings6
Cook Time180 Minutes
Ingredients
2 1/2 cups Kemps heavy whipping cream, divided
1 cup white chocolate chips
3/4 cup crushed OREO cookies
3 tablespoons powdered sugar
Directions
- Place a metal or glass mixing bowl in the freezer for 10-15 minutes. Meanwhile, finely crush the OREO cookies.
- Place the white chocolate chips in a medium bowl. In a small pan over low, heat 1/3 cup cream just until boiling; remove from heat and pour over the chips. Let sit 1 minute, then mix until smooth and chips are completely melted. Allow to cool to room temperature.
- Pour the remaining 1 2/3 cups heavy cream into the chilled bowl and beat on high until stiff peaks form, 3–5 minutes. Add the cooled white chocolate and crushed OREO cookies to the whipped cream and beat until fully combined.
- Divide the mousse into individual serving containers. Cover and refrigerate at least 3 hours. The mousse will keep for 2-3 days in the fridge.
- Before serving make the whipped cream topping. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high until stiff peaks form, 2–3 minutes. Top mousse with whipped cream and additional OREO cookie crumbs.
15 minutes
Prep Time
180 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Kemps Select Select Heavy Whipping Cream, 32 Fluid ounce
$7.99 was $9.99$0.25/fl oz
Essential Everyday White Baking Chips , 12 Ounce
$3.49$0.29/oz
OREO Chocolate Sandwich Cookies, 13.29 Ounce
$3.49 Each
$3.99 was $4.89$0.30/oz
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
Directions
- Place a metal or glass mixing bowl in the freezer for 10-15 minutes. Meanwhile, finely crush the OREO cookies.
- Place the white chocolate chips in a medium bowl. In a small pan over low, heat 1/3 cup cream just until boiling; remove from heat and pour over the chips. Let sit 1 minute, then mix until smooth and chips are completely melted. Allow to cool to room temperature.
- Pour the remaining 1 2/3 cups heavy cream into the chilled bowl and beat on high until stiff peaks form, 3–5 minutes. Add the cooled white chocolate and crushed OREO cookies to the whipped cream and beat until fully combined.
- Divide the mousse into individual serving containers. Cover and refrigerate at least 3 hours. The mousse will keep for 2-3 days in the fridge.
- Before serving make the whipped cream topping. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high until stiff peaks form, 2–3 minutes. Top mousse with whipped cream and additional OREO cookie crumbs.