Mint Oreo Chocolate Mousse Cups

Mint Oreo Chocolate Mousse Cups made with layers of chocolate mousse, mint OREO cookies & sweet whipped cream! Perfect dessert for mint chocolate lovers!

Prep Time20

Cook Time0

Chill30

Total Time50

Course: Dessert, No-Bake Dessert

Cuisine: American

Keyword: Mint Oreo Chocolate Mousse Cups

Servings: servings

Calories: 537kcal

Author: Jessica & Nellie

Ingredients

30 mint Oreo cookies
16 oz heavy whipping cream divided
6 oz semi-sweet chocolate chips about 1 cup
½ tsp mint extract not peppermint, they taste different!
2 TBSP sugar

US Customary - Metric

Instructions

Place a large metal mixing bowl (or your KitchenAid mixer bowl) in the freezer. You will use this to whip the heavy cream.
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.
Pour the warm cream into the slightly melted chocolate chips & stir gently. Microwave this mixture for another 30 seconds. Remove & place a plate on top of the bowl. Let sit for 5 minutes. Whisk 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 5-7 minutes, and doing it by hand would be somewhat tiring!) Add in the sugar and 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 move, then it is done.
Reserve about 1.5 cups of the whipped cream for layering.
Turn Ganache into Mousse: Get 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.) Combine the ganache and the remaining whipped cream. Stir well until incorporated. Transfer to a piping bag, if desired.
Crush about 15 mint Oreo cookies into crumbs. Layer 8 dessert glasses with a spoonful of cookie crumble. Pipe or spoon chocolate mousse on top. Add a dollop of whipped cream. Repeat layers. Top with a halved Oreo cookie and additional cookie crumbles, if desired.

Notes

Store dessert cups covered in the fridge for 3-4 days. Best served the same day. Mousse cups can be made 5-8 hours in advance.

The number of desserts varies based on how large your dessert cups are. I've made 16 mini desserts or 8 larger desserts.

Nutrition