Introduction

This 3 Ingredient Oreo Mousse is a quick and indulgent dessert perfect for any occasion. With just Oreo cookies, double cream, and icing sugar, you can create a creamy, chocolatey treat that’s sure to impress.

Three clear glass cups show a creamy cookies and cream dessert with visible chocolate cookie bits mixed into a light beige base. Each cup is topped with a swirl of white whipped cream, sprinkled with dark cookie crumbs, and garnished with a half chocolate sandwich cookie placed upright. In front of the cups, three whole chocolate sandwich cookies sit on a white marbled surface with scattered crumbs around them. The scene is bright and clean, focusing on the layered texture and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 Oreo Cookies (110g)
300 ml Double Cream
4 tbsp Icing Sugar (Powdered Sugar) (40g)

Instructions

Step 1: Crush the Oreo cookies into fine crumbs. You can use a food processor, place them in a sandwich bag and bash with a rolling pin, or crumble them by hand into small pieces.
Step 2: In a large mixing bowl, whisk the double cream on a high setting until it doubles in size, thickens, and forms soft peaks. Be careful not to overwhip, as the cream can split.
Step 3: Gently fold the crushed Oreos into the whipped cream using a spatula, ensuring the mixture is combined evenly.
Step 4: Spoon or pipe the mousse into glasses or cups, then chill in the refrigerator for at least 2 hours to set.
Step 5: Before serving, add toppings of your choice such as extra whipped cream, crushed Oreos, or an Oreo cookie for garnish.

Tips & Variations

For a richer flavor, try adding a splash of vanilla extract to the cream before whipping.
Use reduced-fat cream if you prefer a lighter mousse, but the texture will be less creamy.
Try layering the mousse with crushed Oreos and chocolate shavings for added texture and presentation.

Storage

Store the mousse covered in the refrigerator for up to 2 days. Re-whisk gently before serving if the texture separates slightly. Avoid freezing, as this can change the mousse’s smooth texture.

How to Serve

The image shows three clear glass cups filled with a creamy, light brown mousse mixed with small dark cookie crumbs. Each cup has a layer of white whipped cream in the middle, topped with a creamy mousse layer. There is a dark chocolate Oreo cookie pressed into the side of whipped cream in each cup. A spoon is scooping some mousse from the closest cup. One whole Oreo cookie is placed leaning against the front of the nearest glass on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of double cream?

Double cream works best because of its high fat content, which helps it whip into soft peaks. Regular cream with lower fat may not whip properly and could result in a thinner mousse.

What can I use to crush the Oreos if I don’t have a food processor?

You can place the Oreos into a sealed sandwich bag and crush them with a rolling pin, a heavy pan, or simply crumble them by hand for varied texture.