Mint Oreo Chocolate Mousse Cups a decadent and fancy single serving treat that tastes amazing. This easy chocolate mousse is perfect for St. Patrick’s Day, winter holidays, and any day in between!
Having no-bake recipes at your finger tips is a great way to enjoy a tasty treat, without having to bake! These chocolate mousse cups are packed with incredible flavors and textures, a heavenly treat that everyone is sure to enjoy.
Oreo Chocolate Mousse Cups
I truly love Oreo cookies and all things chocolate, so when I saw a chocolate mousse recipe, I knew I had to combine the two. My kids and I have been loving these personal sized desserts, and of course, you can never go wrong with a mint chocolate flavor combination!
Chocolate mousse is like a cross between chocolate pudding and light and fluffy whipped cream. It’s chilled, melts in your mouth, and feels so rich and indulgent while remaining light and airy. Add in mint oreo cookies, and you have a powerhouse of flavors in every bite. Bonus points for serving it on St. Patrick’s Day!
Why You’ll Love This No-Bake Dessert Recipe!
- It’s easy to make. You won’t need much time or effort to make these mousse cups, and the ingredients list is minimal as well. You should wait for them to chill in the fridge, but no one will tell if you sample them a little sooner.
- They’re portable and perfect for parties. With every batch making about 16 servings, there’s plenty to go around. Double or triple the recipe for your next birthday party or get together and watch how fast they disappear.
- Chocolate. Chocolate. Chocolate. This dessert recipe has three types of chocolate in every serving. From the chocolate in the mousse to the chocolate in the cookies to the hot fudge on top, we’ve got layers of rich chocolate in every cup.
Mint Oreo Chocolate Mousse Cups Ingredients
Heavy cream: You will need a 16-ounce container of heavy whipping cream, it will be divided throughout the recipe.
Chocolate chips: Use 1 cup (6 ounces) of semi-sweet chocolate chips for this amazing dessert.
Mint extract: Adding in ½ teaspoon of mint extract will give it a wonderful flavor, make sure not to use peppermint, or else this recipe will taste more like a candy cane.
Salt: Adding in a pinch of salt will help enhance all the wonderful flavors.
Sugar: You’ll want to use 2 tablespoons of granulated sugar to give the mousse a little more sweetness.
Oreos: Use about 20 mint Oreo cookies for this recipe, so make sure not to snack on too many until it’s over. Then you can snack on the leftovers while you wait for the cups to chill.
Hot fudge: As a topping, drizzle some hot fudge over the top of the mousse cups just before serving.
How to make Mint Oreo Chocolate Mousse Cups
Prep
Begin by lining a muffin pan with foil or paper cup liners. Then, place 1 whole mint Oreo cookie in a muffin cup.
Next, put a medium/large metal bowl (or your Kitchen Aid mixer bowl, like I used!) in the freezer. You will use this to whip the heavy cream later on.
Chocolate Ganache
In a glass measuring cup, measure out ½ cup of heavy whipping cream and microwave it for 1 minute.
After that, in a separate small bowl, put 1 cup of chocolate chips and microwave that for 1 minute as well.
Proceed to add the warm cream to the slightly melted chocolate chips, stir gently. Then microwave this mixture for another 30 seconds.
Using a whisk, mix until smooth. Then add in the mint extract and stir again to combine. Place this mixture in the refrigerator to cool the mixture down.
Make Whipped Cream
While the chocolate is cooling, grab the bowl from the freezer and pour the remaining heavy whipping cream into it. You will want to use an electric mixer for this step, I used my Kitchen aid mixer with the whisk attachment. Mixers are great because beating the cream until stiff peaks form takes a good 5-7 minutes, and doing it by hand would be somewhat tiring!
Next, add in the sugar and proceed to beat the whipping 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 is done.
Reserve Some Whipped Cream
Take out about ⅓ cup of whipped cream and put it in a little ziplocked bag. Later on, you can cut a corner off the bag and pipe a dollop of cream onto the top of each mousse cup.
Turn Ganache into Mousse
Grab the bowl of chocolate from the fridge and give it a little stir, making sure it’s not chilled or too stiff (mine was the consistency of frosting), and scrape it into the bowl of whipped cream. Stir until well combined.
I transferred my mousse into a large ziplocked bag and then piped it onto each Oreo cookie in the cupcake tins. Or 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
If desired, chill the mousse cups in the fridge for a few minutes. Once they’re cold enough to hold shape, gently pull back the cupcake liner and remove. You can either take the mousse cups out of the liner and serve them alone or in the liner. I don’t mind the look of the foil liners, so I kept them in.
Before serving, grab the reserved whipped cream, drop a dollop on each cup and then drizzle some hot fudge on the very top.
For more garnish, pull apart more mint Oreos, cut the cream side in half, and then stick the cookie into the cream.
Serve and enjoy!
Pro Baker Tips
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!
Mint Oreo Chocolate Mousse Cups
Ingredients
- 20 mint Oreo cookies
- 16 oz heavy whipping cream divided
- 1 cup 6 oz semi-sweet chocolate chips
- ½ tsp mint extract not peppermint, they taste different.
- ⅛ tsp of salt
- 2 tbsp sugar
- hot fudge as garnish on top
Instructions
- Prep: Begin by lining a muffin pan with foil or paper cup liners. Then, place 1 whole mint Oreo cookie in a muffin cup. Next, put a medium/large bowl (or your Kitchen Aid mixer bowl, like I used!) in the freezer. You will use this to whip the heavy cream later.
- Chocolate Ganache: In a glass measuring cup, measure out ½ cup of heavy whipping cream and microwave it for 1 minute. After that, in a separate small bowl, put 1 cup of chocolate chips and microwave that for 1 minute as well.
- Proceed to add the warm cream to the slightly melted chocolate chips, stir gently. Then microwave this mixture for another 30 seconds. Using a whisk, combine until smooth. Then add in the mint extract and stir again to combine. Place this mixture in the refrigerator to cool the mixture down.
- Make Whipped Cream: While the chocolate is cooling, pour the remaining heavy whipping cream into a metal bowl. (I used my Kitchen aid mixer with the whisk attachment. Mixers are great because beating the cream until stiff peaks form takes a good 5-7minutes, and doing it by hand would be somewhat tiring!) Then add in the sugar and proceed to beat the 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 is done.
- Reserve Some Whipped Cream: Take out about ⅓ cup of cream and put it in a little ziplocked bag. Later on, you can cut a corner off the bag and pipe a dollop of cream onto each mousse cup.
- Turn Ganache into Mousse: Grab the bowl of chocolate from the fridge and give it a little stir, making sure it's not chilled or too stiff (mine was the consistency of frosting), and scrape it into the whipped cream. Mix well until combined. I transferred my mousse into a large ziplocked bag and then piped it onto each Oreo cookie in the cupcake tins. Or you can spoon it if you'd prefer. I chilled my chocolate to the point where the mousse held upwell. If your mousse is softer, spooning might be easier.
- Chill: If desired, chill the mousse cups in the fridge for a few minutes. Once they're cold enough to hold shape, gently pull back the cupcake liner and remove. You can either take the mousse cups out of the liner and serve them alone or in the liner. I don't mind the look of the foil liners, so I kept them in.
- Add a dollop of cream and drizzle some hot fudge on top of each cup. For more garnish, pull apart more mint Oreos, cut the cream side in half, and then stick the cookie into the cream. Serve and enjoy!
Notes
Nutrition
How long are mint Oreo mousse cups good for?
You can keep these mousse cups in an airtight, well covered container, in the fridge for up to 4 or 5 days. They will taste best within a day or so of being made, as the cookies will soften the older the desserts get.
Can I freeze chocolate mousse?
Yes! Chocolate mousse freezes very well! I recommend storing it in an airtight container for up to 2 months. Thaw it overnight in the fridge. After several hours it should be soft enough to spoon or pipe into your mousse cups. The assembled mousse cups will not freeze well, only the mousse. Assemble cups when ready to serve and enjoy.
What are stiff peaks?
Stiff peaks is the term given to ingredients like whipped cream or egg whites after they have been beaten and had so much air incorporated into them that they turn solid and stable enough to stand on their own. If you lift an electric mixer beater straight up and out of the mix, there should be little mountains at the end of the beaters that hold out straight and do not bend downward. To bend downward is a soft peak, and to continue beating for another minute or so will give you stiff peaks.
Check out these other great chocolate desserts!
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- HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
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Mint Oreo Chocolate Mousse Cups a delicious treat packed with amazing flavor. This easy chocolate mousse is great for St. Patrick’s Day, winter holidays, and every day in between!
Cranberry Morning says
These make a gorgeous image and are way too irresistible! 🙂
Lindsay says
I'd love to make these for our St Patrick's Day potluck at work. But I can't see how many this makes? Is it 12 or 14? Thanks.