Cookies and Cream Mousse
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
6 Glasses
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Course
Dessert
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Cuisine
International
Cookies and Cream Mousse
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A recipe for Cookies and Cream Mousse! This light and airy mousse comes together with just a few ingredients for a fun and easy make-ahead dessert.
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Ingredients
Cookie Crust:
- 9 chocolate sandwich cookie creme filling
- 1 1/2 tablespoons unsalted butter melted, 22 grams
Cookies and Cream Mousse:
- 1 teaspoon powdered gelatin 3 grams
- 2 tablespoons water cold, 30 milliliters
- 1/2 cup milk 118 milliliters
- 6 ounces white chocolate chips or chopped, 170 grams
- 1 teaspoon vanilla extract 5 milliliters
- 3/4 cup heavy cream 177 milliliters
- 6 chocolate sandwich cookie finely crushed, creme filling
Topping:
- Whipped Cream
- chocolate sandwich cookie crushed, creme filling
- mint fresh
Instructions
To make the cookie crust:
- Place the 9 cookies in a food processor and pulse until finely ground.
- Transfer to a small bowl and pour in the melted butter. Stir until well coated.
- Divide the mixture among six small glasses and press down using a spoon or tart tamper. Refrigerate until the mousse is ready.
To make the Cookies and Cream Mousse:
- In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
- In a small saucepan, place milk over medium low heat until it is heated through and starts to steam. Pour in the gelatin and stir until dissolved.
- Place the white chocolate in a large heat-safe bowl. Pour in the heated milk and gelatin, then whisk continuously until melted and smooth. Stir in the vanilla extract.
- In the bowl of a stand mixer with a whisk attachment or a bowl with a hand mixer, whisk the heavy cream until soft peaks form.
- Gently fold in 1/3rd of the cream into the milk and white chocolate. Continue to fold in the remaining whipped cream and the 6 crushed cookies until incorporated.
- Divide the prepared mousse among the glasses over the cookie crust. Cover and refrigerate until set, 2 hours to overnight.
- Serve chilled and topped with whipped cream, cookie crumbs, and a sprig of fresh mint if desired.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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