Ingredients

The following ingredients have 2 Servings
  • 2 cups heavy whipping cream
  • 1 cup white chocolate chips
  • 3/4 cup crushed oreos
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar

Instruction

  • Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes.
  • Crush the oreos (the whole cookie with the cream) either by chopping with a knife, lightly blending in a blender or crushing with a rolling pin. Set aside.
  • In a small pot over low heat on the stove, heat 1/3 cup heavy cream just until boiling. Place the white chocolate chips in a bowl. Once the cream is bubbling, remove from the heat and pour it over the white chocolate chips. Allow the chips to sit for 1 minute. Then use a spatula to mix until the chips are smooth and completely melted. Allow the melted chocolate to cool to room temperature.
  • Pour the remaining 1 & 2/3 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes. 
  • Add the cooled white chocolate and crushed oreos to the whipped cream and beat until the mixture is fully combined. 
  • Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.
  • Before serving make the whipped cream topping if desired. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high with an electric mixer until stiff peaks form, this will take 2-3 minutes. Top the mousse with a dollop of whipped cream. Serve. Cover leftovers with plastic wrap and refrigerate.