Cookies and Cream Mousse
A recipe for Cookies and Cream Mousse! This light and airy mousse comes together with just a few ingredients for a fun and easy make-ahead dessert.
Servings 6 Glasses
Ingredients
Cookie Crust:
- 9 chocolate creme sandwich cookies
- 1 1/2 tablespoons (22 grams) unsalted butter melted
Cookies and Cream Mousse:
- 1 teaspoon (3 grams) powdered gelatin
- 2 tablespoons (30 milliliters) cold water
- 1/2 cup (118 milliliters) milk
- 6 ounces (170 grams) white chocolate chips or chopped
- 1 teaspoon (5 milliliters) vanilla extract
- 3/4 cup (177 milliliters) heavy cream
- 6 chocolate creme sandwich cookies finely crushed
Topping:
- Whipped cream
- Chocolate creme sandwich cookies crushed
- Fresh mint
Instructions
To make the cookie crust:
- Place the 9 cookies in a food processor and pulse until finely ground.
- Transfer to a small bowl and pour in the melted butter. Stir until well coated.
- Divide the mixture among six small glasses and press down using a spoon or tart tamper. Refrigerate until the mousse is ready.
To make the Cookies and Cream Mousse:
- In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed, about 5 minutes.
- In a small saucepan, place milk over medium low heat until it is heated through and starts to steam. Pour in the gelatin and stir until dissolved.
- Place the white chocolate in a large heat-safe bowl. Pour in the heated milk and gelatin, then whisk continuously until melted and smooth. Stir in the vanilla extract.
- In the bowl of a stand mixer with a whisk attachment or a bowl with a hand mixer, whisk 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 6 crushed cookies until incorporated.
- Divide the prepared mousse among the glasses over the cookie crust. Cover and refrigerate until set, 2 hours to overnight.
- Serve chilled and topped with whipped cream, cookie crumbs, and a sprig of fresh mint if desired.