I have a love affair with Mint Oreos so I knew when I saw this homemade chocolate mousse recipe, I had to think of a way to combine the two. My kids love little personal desserts and honestly, you can’t go wrong with the chocolate-mint combination! Bonus points for serving it on St. Patrick’s Day!
Mint Oreo Chocolate Mousse Cups
Makes about 16 single servings
- 16 oz heavy whipping cream, divided
- 1 cup (6 oz) semi-sweet chocolate chips
- 1/2 tsp mint extract (not peppermint! they taste different!)
- pinch of salt
- 2 TBSP sugar
- 20+ mint Oreo cookies
- hot fudge, as a topping
Place 1 mint Oreo cookie in a muffin tin cup lined with a foil cupcake wrapper. Place a medium/ large bowl (or your Kitchenaid mixer bowl, like I used!) in the freezer. You’ll use this to whip the heavy cream later on.
Measure out 1/2 cup heavy whipping cream in a glass measuring cup and microwave it for 1 minute.
Pour the 1 cup of chocolate chips in a small glass bowl. Microwave for 1 minute.
Add the warm cream to the slightly melted chocolate chips. Stir gently. Microwave for another 30 seconds.
Using a whisk, combine until smooth. Add in the mint extract. Stir to combine. Refrigerate to cool the mixture down.
Note: How cool you get this mixture has a direct correlation to how firm your mousse ends up being. If you’re serving this dessert immediately, I recommend putting the chocolate in the freezer to cool it down faster and better. If you have time to refrigerate the dessert, the fridge will be fine to cool it down a bit. I prefer waiting and serving it after the treats have sat in the fridge for at least 2-3 hours. The top part of the mint Oreo crust gets soft and tastes amazing!
While the chocolate is cooling, pour the remaining heavy whipping cream into a metal bowl. (I used my Kitchenaid mixer with the whisk attachment. Mixers are great because beating the cream until stiff peaks form take a good 5-7 minutes and doing it by hand would be somewhat tiring!) Add in the sugar. Beat cream for 5-7 minutes, until stiff peaks form. My “stiff peaks” test is lifting the arm on my mixer- if the cream stays in the whisk attachment and doesn’t drip down- or even move really- then it’s done!
Take out about 1/3 cup of cream and put it in a little Ziplock baggie. You can later cut a corner off the bag and pipe a dollop of cream onto each mousse cup.
Give the chocolate a little stir, making sure it’s not chilled too stiff (mine was the consistency of frosting) and scrape it into the whipped cream. Mix until combined.
I transferred my mousse into a large ziplock bag then piped it onto each Oreo cookie in the cupcake tins. You can spoon it if you’d prefer! I chilled my chocolate to the point where the mousse held up well. If your mousse is softer, spooning might be easier.
Chill mousse cups if desired. Once they’re cold enough to hold shape, gently pull back the cupcake liner. You can either take the mousse cups out of the liner and serve them by themselves, or serve them in the liner. I don’t mind the look of the foil liners, so I kept them in.
Drizzle hot fudge on top and add a dollop of cream. Pull apart more mint Oreos and cut the cream side in half, then stick the cookie into the cream.