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Cookies and Cream Mousse

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 6 Glasses
Course: Dessert
Cuisine: International

Ingredients

Cookie Crust:
  • 9 chocolate creme sandwich cookies
  • 1 1/2 tablespoons (22 grams) unsalted butter melted
Cookies and Cream Mousse:
  • 1 teaspoon (3 grams) powdered gelatin
  • 2 tablespoons (30 milliliters) cold water
  • 1/2 cup (118 milliliters) milk
  • 6 ounces (170 grams) white chocolate chips or chopped
  • 1 teaspoon (5 milliliters) vanilla extract
  • 3/4 cup (177 milliliters) heavy cream
  • 6 chocolate creme sandwich cookies finely crushed
Topping:
  • Whipped Cream
  • chocolate creme sandwich cookies crushed
  • fresh mint

Instructions

To make the cookie crust:
    Cup of Yum
  1. Place the 9 cookies in a food processor and pulse until finely ground.
  2. Transfer to a small bowl and pour in the melted butter. Stir until well coated.
  3. 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:
  1. In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the prepared mousse among the glasses over the cookie crust. Cover and refrigerate until set, 2 hours to overnight.
  7. Serve chilled and topped with whipped cream, cookie crumbs, and a sprig of fresh mint if desired.