Ingredients
The following ingredients have 8 Servings
- 13 (150g) regular Oreos, (finely crushed in a food processor)
- 2 Tbsp (28g) butter, (melted)
- 2 Tbsp (30ml) cold water
- 1 1/2 tsp gelatin powder
- 1 1/2 cups (350ml) heavy cream
- 2 (8 oz) pkg. cream cheese, (softened)
- Green and yellow food coloring ((optional))
- 1 tsp mint extract*
- 1/2 tsp peppermint extract
- 1 1/2 cups (200g) powdered sugar, (divided)
- 1 (3.5 oz) bar good quality semi-sweet chocolate, (finely chopped (or more to taste))
- Sweetened whipped cream, (mint leaves and finely chopped chocolate for garnish (optional))
Instruction
- In a mixing bowl stir together crushed Oreos and butter, divide mixture among 8 small dessert cups and gently press into an even layer.
- Add water to a small bowl then sprinkle gelatin evenly over top, let rest 5 - 10 minutes.
- Meanwhile, pour heavy cream into a medium mixing bowl and whip until soft peaks form. Add 1/4 cup (35g) of the powdered sugar and whip until stiff peaks form (shake excess on beater blades into bowl, no need to rinse), set aside.
- Add cream cheese to a separate mixing bowl and mix with electric hand mixer until smooth and fluffy, about 2 minutes. Add remaining 1 1/4 cups (164g) powdered sugar and mix until combined.
- Add in mint and peppermint extract, and food coloring if using** and mix until combined, set aside.
- Heat gelatin mixture in microwave on high power for 30 seconds then remove and whisk 1 minute to ensure it dissolves well.
- Let cool 3 minutes (not longer or it may start to set) then pour gelatin mixture into cream cheese mixture and immediately blend with hand mixer to combined.
- Add whipped cream mixture and chopped chocolate to cream cheese mixture and fold just until evenly combined.
- Pour mixture in batches into a piping bag and pipe mousse over Oreo crust layer (or just spoon it into cups). Chill 3 hours.
- Serve chilled and if desired (just before serving) pipe sweetened whipped cream over top, garnish with mint and chopped chocolate.
