Ingredients
Equipment
Method
- Add the Oreo cookies to a food processor and pulse until finely crushed. Reserve 2 cookies for garnish if desired.
- Pour the cold heavy cream into a mixing bowl and add the powdered sugar.
- Beat until the cream becomes thick, fluffy, and holds soft-to-medium peaks.
- Fold the crushed Oreo crumbs into the whipped cream until evenly combined.
- Transfer the mousse to a piping bag or use a spoon to fill 4 small serving glasses.
- Chill for at least 1 hour.
- Garnish with reserved Oreo halves or extra crumbs, then serve cold.
Nutrition
Notes
- Use very cold heavy cream for the best whipped texture.
- Do not overmix after adding the cookie crumbs.
- You can reserve some crushed cookies for topping instead of whole cookie halves.
- For a less sweet mousse, reduce the powdered sugar slightly.
- This dessert is best served chilled the same day or the next day.