Oreo cookies contain alkalized cocoa that's been treated with potassium carbonate since 1912, creating their signature dark color.
Oreo Dark Chocolate Mousse
Indulge in a decadent treat with this Oreo Dark Chocolate Mousse that’s sure to become a staple in your dessert repertoire! Rich dark chocolate mingles with crushed Oreo cookies to create a velvety texture that melts in your mouth. Whip up this easy-to-make delight and watch it disappear in no time—perfect for satisfying your sweet cravings!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 4 tbsp butter (56 g)
- 3 egg yolks and 3 egg whites (pasteurized)
- 1/2 cup heavy cream (120 ml)
🫙Pantry Staples(3)
- 4 oz bittersweet chocolate (113 g)
- 1/3 cup powdered sugar (divided in 2) (66.6 g)
- 1/2 tsp vanilla extract (2.5 ml)
📦Other(1)
- 11 Oreo cookies (whole sandwiches finely crumbled)
👨🍳 Instructions
- 1
In a large bowl whisk your egg whites, 1/2 sugar, vanilla and cinnamon until firm peaks form.
- 2
In a separate bowl whisk heavy cream and 1/2 sugar, then fold into the egg white mixture.
- 3
Melt your butter and chocolate, then add egg yolks and mix until well combined.
- 4
Mix chocolate with your white mix and fold!
- 5
In a medium bowl, add your crumbled Oreo cookies and top with chocolate mousse.
- 6
Refrigerate for 6 hours, serve and enjoy!
💡 Pro Tips
- ✓Whip egg whites to exactly firm peaks (7-8 on the Beaufort scale) - overbeating creates a grainy texture as proteins coagulate too tightly and expel moisture.technique7-8 Beaufort scale
- ✓Melt chocolate at 115-120°F maximum using double boiler method because direct heat above 120°F causes cocoa solids to seize and creates a grainy, unusable mixture.technique115-120°F
- ✓Temper egg yolks by adding 1/3 of the melted chocolate first, whisking constantly, to prevent scrambling - proteins coagulate at 140°F.technique140°F coagulation point
- ✓Fold chocolate mixture into whites using exactly 1/3 portions with a rubber spatula in a J-motion to preserve 60-70% of incorporated air volume.technique60-70% air retention
- ✓Chill mousse for minimum 6 hours because gelatin-like proteins need this time to set properly and achieve stable foam structure at 35-38°F.timing6 hours minimum at 35-38°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Oreo cookies contain alkalized cocoa that's been treated with potassium carbonate since 1912, creating their signature dark color.
Oreo Dark Chocolate Mousse
Indulge in a decadent treat with this Oreo Dark Chocolate Mousse that’s sure to become a staple in your dessert repertoire! Rich dark chocolate mingles with crushed Oreo cookies to create a velvety texture that melts in your mouth. Whip up this easy-to-make delight and watch it disappear in no time—perfect for satisfying your sweet cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 4 tbsp butter (56 g)
- 3 egg yolks and 3 egg whites (pasteurized)
- 1/2 cup heavy cream (120 ml)
🫙Pantry Staples(3)
- 4 oz bittersweet chocolate (113 g)
- 1/3 cup powdered sugar (divided in 2) (66.6 g)
- 1/2 tsp vanilla extract (2.5 ml)
📦Other(1)
- 11 Oreo cookies (whole sandwiches finely crumbled)
👨🍳 Instructions
- 1
In a large bowl whisk your egg whites, 1/2 sugar, vanilla and cinnamon until firm peaks form.
- 2
In a separate bowl whisk heavy cream and 1/2 sugar, then fold into the egg white mixture.
- 3
Melt your butter and chocolate, then add egg yolks and mix until well combined.
- 4
Mix chocolate with your white mix and fold!
- 5
In a medium bowl, add your crumbled Oreo cookies and top with chocolate mousse.
- 6
Refrigerate for 6 hours, serve and enjoy!
💡 Pro Tips
- ✓Whip egg whites to exactly firm peaks (7-8 on the Beaufort scale) - overbeating creates a grainy texture as proteins coagulate too tightly and expel moisture.technique7-8 Beaufort scale
- ✓Melt chocolate at 115-120°F maximum using double boiler method because direct heat above 120°F causes cocoa solids to seize and creates a grainy, unusable mixture.technique115-120°F
- ✓Temper egg yolks by adding 1/3 of the melted chocolate first, whisking constantly, to prevent scrambling - proteins coagulate at 140°F.technique140°F coagulation point
- ✓Fold chocolate mixture into whites using exactly 1/3 portions with a rubber spatula in a J-motion to preserve 60-70% of incorporated air volume.technique60-70% air retention
- ✓Chill mousse for minimum 6 hours because gelatin-like proteins need this time to set properly and achieve stable foam structure at 35-38°F.timing6 hours minimum at 35-38°F