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My husband has been working so hard, I'm so proud of him, and I wanted to show my love and support in any way I could. One night, I asked him what his top three favorite desserts were, and he immediately named chocolate mousse, but then had a hard time figuring out what his other favorites were. He later named strawberry shortcake and vanilla cake with whipped cream frosting...but I realized then just how clearly chocolate mousse was the winner!
I'd never made homemade chocolate mousse before so I searched and searched, but couldn't quite find what I had in mind. I wanted to make chocolate mousse cups with some type of crust, but I also was pressed for time so needed a quick recipe that would still taste delicious.
I came across this recipe from a website called Three Cups of Sugar, and while it wasn't exactly what I was looking for, I adapted it slightly and it came out perfectly! This recipe is super simple to make, doesn't call for many ingredients, and tasted delicious. The crust provided a nice crunch to the light, airy, melt-in-your mouth chocolate mousse, and the whipped cream and extra chocolate chips I added tied the whole things together nicely. The mousse honestly reminded me of the Godiva chocolate cheesecake I used to get from Cheesecake Factory! Yes, it tasted that good.
This recipe made two large chocolate mousse cups, or four small jars/bowls. You choose a vessel of your choice!
INGREDIENTS
10 Oreo cookies
2 tbsps unsalted butter melted
3/4 cup semi-sweet chocolate chips
1 3/4 cups heavy whipping cream divided
1 tbsp granulated sugar
A garnish of your choice (chocolate chips, nuts, or fruits work well!)
Note: You can also use store-bought whipped cream - then you'll only need 1/4 c heavy whipping cream and you won't need granulated sugar!
INSTRUCTIONS
Add Oreo cookies to food processor and process until crushed. Combine crushed cookies with melted butter in a bowl until combined.
Spoon mixture into bottom of bowl/cup/preferred vessel and press down with fingers until compacted.
Add chocolate to a microwaveable bowl and microwave in 30 sec increments until melted. Add 1/4 cup heavy cream to chocolate and stir to combine. Set aside.
Using an electric mixer beat 3/4 cup of heavy cream to very soft peaks meaning the whipped cream will be light and fluffy but not leaving marks in the whipped cream.
Fold the chocolate mixture in to the whipped cream. Add heaping spoonful of chocolate over the Oreo crust in each jar and tap jar on your hand to settle it.
Prior to serving, whip remaining 3/4 cup heavy cream with sugar until you get stiff peaks, about 3-4 minutes (or you can use store-bought whipped cream).
Garnish with chocolate chips if desired and enjoy!
This stayed well in the fridge for 3-4 days!