With no baking or cooking involved, this quick Oreo Mousse recipe comes together in just 10 mins and uses just 3 simple ingredients. Bookmark this page for desserts to make with oreos because you are going to fall in love with this one!!
What is Oreo Mousse?
Oreo Mousse is a light and airy delectable chilled dessert made by folding crushed Oreos in a sweetened whipped cream base. A quick and cheat version of cookies and cream ice-cream would be the ideal way to describe the mouth feel of this dessert.
Come summers and all you need is a quick fix dessert because no one wants to be in the heat of the kitchen for long right!!
So be it my 3 ingredient quick Mango Mousse or 2 ingredient Chocolate Mousse I am all game about quick fixes.
Well that is exactly why you must try this recipe.
Why try this Recipe?
- Ridiculously easy to make with just 3 ingredients.
- Needs just 10 mins of active time.
- Can be easily made in larger quantities (think potluck parties)
- Also can be made well in advance.
- Beginner-friendly recipe.
Ingredients Needed:
- Oreos: Any flavoured oreos can be used. I am using the classic vanilla one.
- Whipping Cream: Preferably use dairy based heavy whipping cream with more than 30% fat content for this recipe. If not you can also use non dairy whipping cream.
Please note the image does have an extra ingredients - dark chocolate which is used to make Chocolate Ganache to pour on top of the mousse which is an optional step in this recipe. The actual mousse is made using just 3 ingredients - Oreos, Cream and Sugar.
Step by Step Instructions:
Step 1 - Oreo crumbs
Using a zip lock bag or a blender or mixer, crush the oreos to resemble a sand like texture and set aside.
Step 2: Oreo Whipped Cream
In a separate mixing bowl, combine together the cream and icing sugar and whip until almost stiff peaks form (images 3-4).
Transfer the oreo crumbs into the whipped cream reserving about 10 tsp of it.
Fold very gently, taking care not to deflate the cream (images 5-6).
Step 3: Ganache (optional step)
Combine 5 tbsp cream and 50 gms Chocolate in a microwave safe bowl (image 7).
Microwave for 30 seconds. Combine the two until you get a homogenous mixture of pouring consistency (image 8-10).
Step 4: To Assemble
Start by adding a tsp of crushed oreos from the reserved amount to the base of your serving glass and press down gently (image 11).
Transfer the mousse to a piping bag and pipe it on top of the oreos (image 12).
Add about 2 tsp of chocolate ganache on top (make sure that is not hot) and tap the glass to smooth the surface (image 13).
Allow to chill for 2 hours before garnishing and serving (image 14).
Storage Instructions:
Always store any cream based dessert in the refrigerator. This would stay good for 3-4 days.
You can make this 2-3 days ahead of time in case planning to make it for a party.
Baker's TIps:
- I prefer crushing the oreos in a zip lock bag for texture in the mousse. If you prefer your mousse to be absolutely melting in your mouth then grind the oreos finely in a food processor or mixer and then add to your whipped cream.
- Preferably use dairy whipping cream with atleast 30% fat content if you can for better results.
- Whip the cream till it is almost stiff so there is very less chance of it getting over-whipped while folding the crushed oreos.
- Make sure that the ganache is not hot while layering on top of the mousse or else the hot ganache would ruin the texture of the mousse.
- Always chill the dessert for 2 hours at least.
Recipe FAQ's
You can make it the traditional way by beating the egg whites and folding it in to a cold milk and sugar base.
Substitute the sugar with 7 oz of condensed milk and follow the recipe. In fact this is also the base of a no churn ice-cream recipe. So if you like you can also freeze this in an air tight container and enjoy this as a Cookies and Cream Ice-cream or most commonly known as Oreo Ice-Cream form.
Yes absolutely. You can try the recipe with any cookie base or even with homemade oreo cookies.
Yes you can try it with coconut cream instead but do note that in that case the mousse will have flavours of coconut too.
Related Recipes:
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Just 3 ingredients Oreo Mousse
Ingredients
- 14 oreos
- 1 cup (250 ml) Whipping Cream
- 4 tbsp Icing Sugar
For Chocolate Ganache (optional step)
- 50 gms Dark Chocolate melts
- 4-5 tbsp Cream
Instructions
- In a ziplock bag using a rolling pin or in a mixer or blender, crush the oreos until they resemble sand like texture. Set this aside.
- Reserving about 10 tsp of the crushed Oreos, add all the rest of it to the whipped cream and fold gently without deflating the air in the whipped cream. Transfer to a piping bag and keep in the fridge.
Chocolate Ganache (optional step)
- Take the chocolate and cream in a microwave safe bowl. Microwave for 30 seconds. Then simply stir together until the chocolate is all melted and the mixture is homogenous.
To Assemble
- Add 1 tsp of crushed Oreos on to the base of the cups. Pipe the oreo mousse on top.
- Add 2 tsp of the chocolate ganache. Tap the cups to even the surface out.
- Let this chill for a minimum of 2 hours in the fridge and then serve them chilled garnished with oreo cookies on top.
Video
Notes
- The chocolate ganache step is optional. You need not make it. Instead you can serve the mousse by garnishing it with a swirl of whipped cream or cool whip and more crushed oreos on top.
- I prefer crushing the oreos in a zip lock bag for texture in the mousse. If you prefer your mousse to be absolutely melting in your mouth then grind the oreos finely in a food processor or mixer and then add to your whipped cream.
- Preferably use dairy whipping cream with atleast 30% fat content if you can for better results.
- Whip the cream till it is almost stiff so there is very less chance of it getting over-whipped while folding the crushed oreos.
- Make sure that the ganache is not hot while layering on top of the mousse or else the hot ganache would ruin the texture of the mousse.
- Always chill the dessert for 2 hours at least.
Leave a Reply