Don’t you love mini desserts? These chocolate mousse dessert cups are one of my new favorites! This is yet another chocolate dessert for chocolate lovers. Aidan loves Oreos and I knew this would be a hit with him.
The combination of chocolate and almond is one of my favorites. If you aren’t fond of almond flavoring, you can easily substitute vanilla extract.
Chocolate Mousse Dessert Cups
First, place two mixing bowls in the freezer for the mousse. Mixing the whipped cream in a chilled bowl really works best.
Cookie Layer
- 1 bag mini-Oreo cookies
Process 12 of the mini-Oreo cookies in a food processor 5 or 6 times until you have crumbs. Spoon an equal amount of the cookie crumbs into each of the mini cups. Reserve an Oreo cookie to top each of the desserts.
White Chocolate Layer
- 1-1/4 cup cold milk
- 1/4 tsp. almond extract
- 1 (4 servings) Jell-O White Chocolate Instant Pudding and Pie Filling
- 1 cup of stabilized whipped cream *see recipe below
Pour the milk and 1/4 teaspoon of the almond extract into a large mixing bowl.
Whisk the pudding mix into the milk mixture until well blended. Then, gently fold the whipped cream into the pudding mixture.
Next, spoon the pudding mixture into a gallon-size Ziploc freezer bag, and clip a corner creating a 1/2″ open tip for piping. Zip the top shut, forcing most of the air out of the bag. (I started to spoon the mixture into the mini dessert cups and quickly realized piping would be a better idea!)
Pipe some of the pudding mixture on top of the crushed Oreos into each of the mini dessert cups. Then, using the back of a spoon, level the surface of the pudding.
*Stabilized Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 3-3/4 tsp. Powdered Sugar
- 2-1/4 tsp. Meringue Powder
- 1/4 tsp. Vanilla
Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so. Pour the heavy whipping cream into the bowl. Add the 3-3/4 teaspoons of the powdered sugar and beat until thickened. Then, mix in the 2-1/4 teaspoons of the Meringue Powder and 1/4 teaspoon of vanilla. Whip until stiff peaks form.
Chocolate Mousse
(Makes 2-1/2 cups)
- 1-1/2 cups heavy whipping cream
- 1/3 cup Dutch cocoa powder (unsweetened)
- 1/2 cup powdered sugar
- 1/4 tsp. almond extract
Sift the cocoa powder and powdered sugar before you begin. (You don’t want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together very quickly!)
Then, whip the heavy cream and almond extract in the chilled mixing bowl until slightly thickened.
Add the sifted cocoa and powdered sugar, mixing until the mixture forms stiff peaks.
Next, spoon the pudding mixture into a gallon-size Ziploc freezer bag, and clip a corner creating a 1/2″ open tip for piping. Zip the top shut, forcing most of the air out of the bag.
Pipe the mousse on top of the white chocolate layer into each mini dessert cup. Top each cup with an Oreo cookie. Refrigerate until ready to serve.
My granddaughter, Sophie, helped me whip the cream and sift the cocoa and powdered sugar. She enjoyed putting these little desserts together. It was nice to have an extra set of hands! Many thanks to her!
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Chocolate Mousse Dessert Cups
Ingredients
Cookie Layer
- 1 bag mini Oreo cookies
White Chocolate Layer
- 1-1/4 cups cold milk
- 1/4 tsp. almond extract
- 1 (4 serving) Jell-O White Chocolate Instant Pudding and Pie Filling
- 1 cup of stabilized whipped cream *see recipe below
Stabilized Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 3-3/4 tsp. Powdered Sugar
- 2-1/4 tsp. Meringue Powder
- 1/4 tsp. Vanilla
Chocolate Mousse
- 1-1/2 cups heavy whipping cream
- 1/3 cup Dutch cocoa powder (unsweetened)
- 1/2 cup powdered sugar
- 1/4 tsp. almond extract
Instructions
Chocolate Mousse Dessert Cups
First, place two mixing bowls in the freezer for the mousse. Mixing the whipped cream in a chilled bowl really works best.
Cookie Layer
Process 12 of the mini Oreo cookies in a food processor 5 or 6 times until you have crumbs. Spoon an equal amount of the cookie crumbs into each of the mini cups. Reserve an Oreo cookie to top each of the desserts.
White Chocolate Layer
Pour the milk and 1/4 teaspoon of the almond extract into a large mixing bowl.
Whisk the pudding mix into the milk mixture until well blended. Then, gently fold the whipped cream into the pudding mixture.
Next, spoon the pudding mixture into a gallon-size Ziploc freezer bag, clip a corner creating a 1/2″ open tip for piping. Zip the top shut, forcing most of the air out of the bag. (I started to spoon the mixture into the mini dessert cups and quickly realized piping would be a better idea!)
Pipe some of the pudding mixture on top of the crushed Oreos into each of the mini dessert cups. Then, using the back of a spoon, level the surface of the pudding.
*Stabilized Whipped Cream
Chill a medium-sized mixing bowl and mixer beaters in the freezer for 20 minutes or so. Pour the heavy whipping cream into the bowl. Add the 3-3/4 teaspoons of the powdered sugar and beat until thickened. Then, mix in the 2-1/4 teaspoons of the Meringue Powder and 1/4 teaspoon of vanilla. Whip until stiff peaks form.
Chocolate Mousse
(Makes 2-1/2 cups)
Sift the cocoa powder and powdered sugar before you begin. (You don't want big lumps of cocoa or powdered sugar in the mousse! Once you add the cocoa and powdered sugar, the mixture comes together very quickly!)
Then, whip the heavy cream and almond extract in the chilled mixing bowl until slightly thickened.
Add the sifted cocoa and powdered sugar, mixing until the mixture forms stiff peaks.
Next, spoon the pudding mixture into a gallon-size Ziploc freezer bag, clip a corner creating a 1/2″ open tip for piping. Zip the top shut, forcing most of the air out of the bag.
Pipe the mousse on top of the white chocolate layer into each of the mini dessert cups. Top each cup with an Oreo cookie. Refrigerate until ready to serve.
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