Cookies and Cream White Chocolate Mousse is a light and airy dessert created by flavoring a gelatin cream mousse with crushed sandwich cookies and white chocolate. It is fairly simple to make without much prep work. I crushed additional sandwich cookies and placed them in the bottom of parfait glasses before adding the mousse, then into the refrigerator for at least 2 hours or until set. Once ready to serve, I topped the mouse with whipped cream, cookie crumbs, and miniature sandwich cookies. They were great after sitting in the refrigerator overnight, but after a few hours the bottom layer of cookies begins to soften.
Sugar for the Brain used parchment paper to create a cup around each intact cookie to form the mousse, then removed the parchment once set. That was my original intention, but Evan decided around that time to not cooperate and I ended up using the parfait glasses instead. Of course, whether you create your own cups or cheat and use parfait glasses, the flavor is still delicious.
1 teaspoon powdered gelatin
2 tablespoons water
1/2 cup milk
6 ounces white chocolate, chopped
3/4 cup heavy cream
6 chocolate sandwich cookies, stuffing removed and crushed
9 chocolate sandwich cookies
1/2 cup whipped cream
4-8 miniature chocolate sandwich cookies
Chocolate sandwich cookie crumbs
In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed.
In a small saucepan, heat milk over medium low heat until it comes to a simmer. Pour in the gelatin and stir until dissolved.
Add the white chocolate to a medium bowl. Pour in the heated milk and gelatin, then whisk continuously until melted and smooth.
In a small bowl, whip the heavy cream until soft peaks form. Gently fold in 1/3rd of the cream into the milk and white chocolate. Continue to fold in the remaining whipped cream and the crushed cookies until incorporated.
Roughly crush the 9 chocolate sandwich cookies. Divide among 4 regular or 8 mini parfait glasses. With the help of a funnel, divide the mousse among the glasses. Cover and refrigerate until set, 2 hrs to overnight.
Serve chilled and topped with whipped cream, cookie crumbs, and miniature sandwich cookies.