Oreomousse Recipes

NO-BAKE OREO CHOCOLATE MOUSSE PIE

Steps:

• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
• Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
• In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
• Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely!
• Stir the liquid gelatin into the melted chocolate and set it aside to cool.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
• Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it's completely smooth.
• Scrape down the sides of the bowl, and add the melted chocolate, beating until it's completely mixed into the cream cheese, scraping down the bowl as needed.
• Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
• Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
• Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
• In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
• Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the boarders of the pie with whipped cream using a large open star tip.
• Heat the hot fudge according to the instructions on the jar. Drizzle over the top of the pie.
• Smash the Oreos cookies and sprinkle them over the top of the pie. Slice and serve!
• This pie must stay refrigerated.

OREO MOUSSE

Steps:

• Pour whipped topping into a large mixing bowl.
• Sprinkle pudding mix into the topping.
• Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
• Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
• Gently fold the cookie crumbs into the whipped topping.
• Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
• Cover and refrigerate for at least 8 hours before serving.

LAYERED OREO® MOUSSE

Steps:

• Grind cookies into a fine powder using a food processor.
• Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
• Press dough into an ungreased 9x13-inch baking pan.
• Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
• Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
• Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.