COOKIES AND CREAM MOUSSE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, heavy cream, powdered sugar
Provided by Betsy Carter
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 3
Steps:
- Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
- Using a rolling pin, crush the cookies until they are finely ground.
- Microwave the cream from the chocolate sandwich cookies for 2 minutes.
- In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
- Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
- Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
- Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
- Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
- Serve immediately or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : Calories 618 calories, CarbohydrateContent 47 grams, FatContent 54 grams, FiberContent 0 grams, ProteinContent 4 grams, SugarContent 43 grams
COOKIES AND CREAM MOUSSE CAKE RECIPE | SIDECHEF
Cookies and Cream Mousse Cake is a rich, creamy dessert that requires no baking and is very easy to prepare. Whipped cream is combined with melted white chocolate and crushed Oreo cookies. Spooned onto a delicious crushed Oreo cookie base, this cool dessert will have everyone wanting a second slice - give it a go!
Provided by OnePotChef
Categories Pescatarian Vegetarian No Bake Nut-Free Shellfish-Free Overnight Egg-Free Soy-Free Spring Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 19800S
Yield 8
Number Of Ingredients 4
Steps:
- Crush the Oreo® Chocolate Sandwich Cookies (300 gram) in a food processor or put it in a Zip Loc bag, seal it up and bash it with something heavy like a rolling pin. Divide the crushed cookie mix into 3 portions. One cup of the cookie mixture will be put into the actual mousse cake mixture. A one-quarter cup is for sprinkling on top of the cake later. The remainder will be used for making the cookie crumb base.
- Take the remainder, which is the largest portion of the crushed cookies and add Butter (50 gram) into it. Mix them together until it gains a wet-sand like consistency.
- Grease a springform tin that's with a base that comes off, line it will some non-stick baking paper. Transfer the cookie mixture with butter in it into the tin. Use the base of a flat-bottom glass to press the cookie mixture down till it has a nice even layer. Put it in the fridge to chill for 20 minutes or until it's nice and firm.
- Break up the White Chocolate (400 gram) into small pieces, and place them into a heat-proof glass bowl suspended over a little bit of simmering water in a saucepan. Use the water steam to melt the chocolate until it's nice and smooth. Then, take the bowl n the side and allow it to cool for about 10 minutes or so.
- Put Cream (600 milliliter) into a mixing bowl and whisk it up until it's nice and thick. Pour in the cool and melted white chocolate and gently fold the cream and chocolate together until it's nicely combined. Add the crushed up cookies and fold them through so they are evenly distributed.
- Gently spoon the cookie and cream mixture onto the cookie base. Smooth out the surface with a spatula just to make sure it's nice and even. Sprinkle over that reserved quarter cup of cookie crumbs
- Place the cake in the fridge for about 5 to 6 hours or until it's nice and chilled. Transfer it to a plate. Serve and enjoy!
Nutrition Facts : Calories 94 calories, ProteinContent 0.8 g, FatContent 7.1 g, CarbohydrateContent 7.4 g, FiberContent 0.1 g, SugarContent 5.9 g, SodiumContent 26.9 mg, SaturatedFatContent 4.1 g, TransFatContent 0.1 g, CholesterolContent 14.0 mg, UnsaturatedFatContent 1.9 g
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