Oreo Chocolate Mousse
Have you ever had a dessert so light, so fluffy, and so ridiculously delicious that you just can’t stop thinking about it? That’s exactly what you’re in for with this Oreo Chocolate Mousse.
This recipe is a dream come true for anyone who loves Oreos. It takes that classic cookies-and-cream flavor we all adore and transforms it into an elegant, airy mousse that feels totally indulgent. Best of all? It’s incredibly simple to whip up!
You’re just a few minutes away from a dessert that will have everyone asking for the recipe. I promise!
What You’ll Need
One of the best parts about this recipe is the short and simple ingredient list. You probably have most of these on hand already!
- Heavy cream: This is essential for creating that light, whipped texture. Make sure it’s nice and cold!
- Cream cheese: Use a full-fat, block-style cream cheese for the creamiest, richest result. Let it soften a bit so it mixes smoothly.
- Powdered sugar: This dissolves perfectly into the mixture, adding sweetness without any graininess.
- Black cocoa powder: This is the secret to getting that deep, dark, authentic Oreo cookie flavor. If you can’t find it, regular unsweetened cocoa powder will work in a pinch.
- Crushed Oreo cookies: The star of the show! You can’t have Oreo mousse without them.
Pro Tips
From my kitchen to yours, here are a few little tricks to guarantee your mousse is perfect every single time.
- Keep It Cold: For the fluffiest whipped cream with the stiffest peaks, make sure your heavy cream, bowl, and even the beaters of your mixer are chilled. I sometimes pop my metal mixing bowl in the freezer for 10-15 minutes before I start.
- Master the Fold: When you combine the whipped cream with the chocolate mixture, be gentle! Use a spatula to “fold,” which means scraping down the side of the bowl and bringing the spatula up through the middle. This keeps all the air you whipped into the cream from deflating, which is key for a light mousse.
- Crumb Control: You decide the texture! For a smooth mousse with specks of flavor, crush your Oreos into fine crumbs using a food processor. If you prefer more of a cookie crunch, place them in a zip-top bag and gently crush them with a rolling pin, leaving some larger pieces.
- Don’t Scrimp on the Cheese: Stick with full-fat, block-style cream cheese. The kind in a tub has more water and stabilizers, which can make your mousse less rich and potentially a bit runny.
Tools Required
You don’t need any fancy equipment for this easy dessert. Here are the basics:
- Electric Mixer (a stand mixer or hand mixer both work great)
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Serving Glasses or Bowls
- Piping Bag with a star tip (optional, for a prettier presentation)
Substitutions and Variations
Have fun making this recipe your own! It’s super easy to customize.
- Cookies: Swap the Oreos for another favorite cookie! Nutter Butters would give it a peanut butter-chocolate vibe, or try Biscoff cookies for a spiced caramel flavor.
- Flavor Boosts: Add a teaspoon of vanilla extract for depth, or a half-teaspoon of instant espresso powder to really intensify the chocolate flavor. A little peppermint extract would make it a delicious mint-chocolate treat!
- Toppings Galore: Get creative with what you put on top! More crushed Oreos, chocolate shavings, a dollop of whipped cream (like Cool Whip), or a drizzle of chocolate ganache would all be amazing.
Make-Ahead Tips
This is a fantastic dessert to make ahead for a party or special occasion. You can prepare the mousse completely and store it in an airtight container in the refrigerator for up to 2 days.
For the best texture, I recommend waiting to fold in the Oreo crumbs until just before you’re ready to serve. This keeps them from getting too soft and preserves that wonderful cookie crunch!
How to Make Oreo Chocolate Mousse
Ready to make magic? Just follow these simple steps.
- Whip the Cream: In a chilled mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. This means when you lift the beaters out, the cream holds its shape. Set this bowl aside.
- Mix the Base: In a separate, larger bowl, beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar and mix until it’s light and fluffy.
- Add the Chocolate: Mix in the black cocoa powder until it’s fully combined and the mixture is a deep, dark color.
- Lighten the Mixture: Add about ⅓ of your whipped cream to the chocolate cream cheese mixture and mix it in. This lightens the base, making it easier to fold in the rest of the cream without deflating it.
- Fold It In: Gently fold in the remaining whipped cream with a spatula until just combined. Remember, be gentle! Then, gently fold in the crushed Oreo cookies.
- Serve: Spoon or pipe the finished mousse into your serving glasses or bowls. You can serve it right away or chill it in the fridge for at least an hour to let it set up even more.
| Recipe Breakdown | |
|---|---|
| Nutrition (per serving) | Calories: ~487 kcal, Fat: 30g, Carbohydrates: 53g, Protein: 4g. This is a rich and indulgent dessert! |
| Dietary Swaps | Gluten-Free: Use certified gluten-free chocolate sandwich cookies. Lower Sugar: You can experiment with a powdered sugar substitute, but it may affect the final texture. |
| Meal Pairing | This mousse is the perfect sweet ending to a savory meal. It’s especially great after a lighter dinner, like grilled chicken salad or a simple pasta dish. It’s also a star on its own at parties! |
| Efficiency Tips | Measure out all your ingredients before you start (mise en place). This makes the mixing process go incredibly fast. While the cream cheese is softening, you can crush your Oreos. |
Leftovers and Storage
If you have any leftover mousse (which is rare!), simply cover the dish with plastic wrap or transfer it to an airtight container.
It will keep beautifully in the refrigerator for 3-4 days. Just know that the Oreo pieces will soften over time, but it will still be absolutely delicious!
Frequently Asked Questions
Here are answers to a few common questions you might have.
- Why is my mousse runny?
- This usually happens for two reasons. Either the heavy cream wasn’t whipped to “stiff peaks,” or the whipped cream was stirred too aggressively into the base, causing it to deflate. Be sure to whip the cream well and fold gently!
- Can I use low-fat or whipped cream cheese?
- I highly recommend using full-fat, block-style cream cheese. Low-fat versions won’t give you that same rich flavor, and the whipped kind from a tub has a different texture that can make the mousse less stable.
- Do I have to use an electric mixer?
- You can certainly make this by hand with a whisk, but be prepared for a serious arm workout! An electric mixer makes the process much faster and easier, especially for whipping the cream.
- Where can I find black cocoa powder?
- Black cocoa powder gives this mousse its signature dark color and Oreo flavor. You can often find it in specialty baking stores or online. If you can’t find it, a high-quality Dutch-process cocoa powder is the next best thing.
Wrapping Up
And there you have it! A simple, no-bake Oreo Chocolate Mousse that looks and tastes like it came from a fancy restaurant, but is easy enough to make any night of the week.
The airy texture paired with the rich chocolate and crunchy cookie bits is truly a perfect combination. I can’t wait for you to try this recipe!
When you do, please come back and leave a comment and a rating below. I’d love to hear how it turned out for you!
