Introduction

Mini Chocolate Mousse Oreo Cups are the perfect blend of indulgence and nostalgia, creating a delightful dessert that captivates the senses. Imagine sinking your spoon into a velvety chocolate mousse layered over a crunchy Oreo crust—simple, elegant, and sure to impress.

The image shows a small round dessert in a clear glass container on a white plate with a thin gold rim, placed on a white marbled surface. The dessert has three visible layers: the bottom layer is dark and crumbly, resembling crushed cookies; the middle layer is smooth and rich, dark chocolate brown; the top layer is thick, creamy white, and sprinkled with small chocolate shavings. On top, there are two small dark cookies and some crushed cookie pieces for garnish. The texture looks soft and smooth for the middle and top layers, with a crunchy base. A woman's hand is reaching toward the dessert in the background, with more similar desserts slightly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies (crushed)
4 tbsp unsalted butter (melted)
1 cup heavy whipping cream (cold)
1/2 cup semi-sweet chocolate chips
2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder

Instructions

Step 1: Create the crust by mixing the crushed Oreo cookies with the melted butter until well combined. Press the mixture firmly into the bottoms of small serving cups or ramekins to form an even layer.
Step 2: Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring until smooth. Allow the melted chocolate to cool slightly but not harden.
Step 3: In a clean mixing bowl, whip the cold heavy cream with granulated sugar and vanilla extract until soft peaks form.
Step 4: Gently fold half of the whipped cream into the cooled melted chocolate to lighten it. Then carefully fold in the remaining whipped cream until fully combined and smooth.
Step 5: Spoon the chocolate mousse mixture over the Oreo crusts in the cups, smoothing the tops with a spoon. Refrigerate for at least 2 hours to set before serving.

Tips & Variations

Use chocolate cookies instead of Oreos for a slightly different flavor and texture.
Add a pinch of espresso powder to the melted chocolate to deepen the chocolate flavor.
Top with fresh berries or a dollop of whipped cream just before serving for extra freshness.
For a nutty twist, sprinkle chopped toasted almonds or hazelnuts on the crust before adding the mousse.

Storage

Store the mini mousse cups covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this period. When ready to serve, allow the cups to sit at room temperature for about 10 minutes to soften slightly. These are not recommended for freezing, as the texture may change.

How to Serve

A small clear glass shows a three-layer dessert sitting on a white plate with a thin dark rim, placed on a white marbled surface. The bottom layer is dark brown, crumbly, and looks like crushed cookies, forming a solid base. The middle layer is smooth and milk chocolate brown, creamy in texture and about the same thickness as the bottom. The top layer is light cream-colored mousse, fluffy and thick, decorated with small swirls of cream. On top, there are small pieces of dark chocolate cookies, some whole halves, placed neatly. The photo shows a soft, natural light with a shallow focus, highlighting the detailed textures of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cups ahead of time?

Yes, you can prepare them up to 2 days in advance and keep them refrigerated. Just be sure to cover them well to maintain freshness.

What if I don’t have semi-sweet chocolate chips?

You can substitute with any good-quality chocolate such as dark or milk chocolate. Adjust the sugar in the recipe accordingly if your chocolate is sweeter or more bitter.