Chocolate Cookie Mousse Recipe

4 1 1
Publisher Photo

Chocolate Cookie Mousse Recipe

Read Reviews
4 1 1
Publisher Photo
"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 package (15-1/2 ounces) Oreo cookies, divided
  • 2 tablespoons milk
  • 2 cups heavy whipping cream, divided
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature.
Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving. Yield: 16 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Cookie Mousse in Quick Cooking September/October 2000, p9

Nutritional Facts

1 each: 343 calories, 23g fat (12g saturated fat), 41mg cholesterol, 170mg sodium, 35g carbohydrate (23g sugars, 2g fiber), 2g protein.

  • 1 package (15-1/2 ounces) Oreo cookies, divided
  • 2 tablespoons milk
  • 2 cups heavy whipping cream, divided
  • 2 cups (12 ounces) semisweet chocolate chips
  1. Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature.
  2. Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving. Yield: 16 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chocolate Cookie Mousse in Quick Cooking September/October 2000, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Cookie Mousse

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gld2bmom User ID: 7191733 32951
Reviewed Jun. 30, 2013

"This easy recipe will satisfy any chocolate lover's craving! The mousse was light and very chocolaty and the Oreo crust lent this dessert an extra special touch. I would definitely make this recipe again!"

Loading Image