Ingredients
Equipment
Method
- Crush the Oreo cookies into fine crumbs using a Ziploc bag, blender, or food processor. Set aside.
- In a large bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
- Gently fold the crushed Oreos into the whipped cream mixture. Transfer the mousse to a piping bag.
- Pipe the mousse into individual serving dishes.
- Refrigerate the mousse for at least 4 hours, or until set.
- Decorate each serving with a halved Oreo cookie before serving.
Nutrition
Notes
This recipe is simple and adaptable. You can adjust the amount of Oreos for a stronger cookie flavor. For a different twist, try adding a teaspoon of vanilla extract to the cream mixture.