Best 3 Chocolate Cookie Mousse Recipes

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Chocolate cookie mousse is a delightful and indulgent dessert that combines the rich flavor of chocolate with the light and airy texture of a mousse. Made with just a few simple ingredients, this mousse is easy to prepare and can be enjoyed by people of all ages. Whether you're looking for a special treat to serve at a dinner party or a simple dessert to enjoy after a meal, chocolate cookie mousse is sure to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST



White Chocolate Mousse Torte With Oreo Cookie Crust image

I've had this for so long that I can no longer remember where I picked it up. The one thing I do know is that it's delicious! The ganache filling is superb with the combination of white chocolate. I didn't include chill time.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 1 torte, 14 serving(s)

Number Of Ingredients 10

24 Oreo cookies
1/4 cup unsalted butter, melted (1/2 stick)
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1 lb white chocolate, chopped
3 cups chilled whipping cream
1 tablespoon unflavored gelatin (1 packet)
1/4 cup water
1 teaspoon vanilla extract
additional Oreo cookies, crumbled for garnish

Steps:

  • Crust:.
  • Butter 10" springform pan.
  • Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
  • Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
  • Filling:.
  • Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
  • Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
  • Add 2 remaining cups cream and vanilla; stir to combine.
  • Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
  • Refrigerate until filling is set, at least 6 hours or overnight.
  • Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
  • Sprinkle top with chopped cookies.

Nutrition Facts : Calories 601.6, Fat 49.8, SaturatedFat 29.7, Cholesterol 102.8, Sodium 158.1, Carbohydrate 39.9, Fiber 3.4, Sugar 27.4, Protein 6.9

CHOCOLATE COOKIE MOUSSE



Chocolate Cookie Mousse image

"I have family members who beg for this rich yummy dessert whenever I visit," notes Carol Mullaney of Pittsburgh, Pennsylvania. "It calls for just four ingredients, and it's handy to keep in the freezer for a special occasion."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 4

1 package (15-1/2 ounces) Oreo cookies, divided
2 tablespoons milk
2 cups heavy whipping cream, divided
2 cups semisweet chocolate chips

Steps:

  • Crush 16 cookies; sprinkle into an 8-in. square dish. Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature. , Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture. Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture. Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.

Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 170mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE



Almond Cookie Cups With Chocolate Mousse image

This is not only a delicious dessert but very impressive. Velvet Chocolate Mousse served in a almond cookie cup. You get to eat the whole thing. Mmmm so good! The compliments are worth the time and effort to put this special dessert together. I make it at Christmas.

Provided by Vseward Chef-V

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted, cooled
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon almond extract
2 egg whites
3 tablespoons sliced almonds
6 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
2 tablespoons light corn syrup
3 egg yolks
1/4 cup sliced almonds, toasted

Steps:

  • Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
  • In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
  • For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
  • Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
  • OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
  • To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
  • In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
  • Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
  • In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
  • o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
  • TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.

Tips:

  • Use high-quality chocolate: The quality of your chocolate will greatly impact the final flavor of your mousse. Look for a chocolate with a high cocoa content (at least 70%) and a smooth, rich flavor.
  • Don't overbeat the mousse: Overbeating the mousse will cause it to become grainy and lose its light and fluffy texture. Beat the mousse just until it is thickened and holds its shape.
  • Chill the mousse before serving: Chilling the mousse for at least 2 hours allows the flavors to meld and the texture to firm up. This will make it easier to pipe or spoon into serving glasses.
  • Garnish with your favorite toppings: Before serving, you can garnish the mousse with a variety of toppings, such as whipped cream, chocolate shavings, or fresh berries. This will add a touch of elegance and make your mousse even more delicious.

Conclusion:

Chocolate cookie mousse is a delicious and versatile dessert that can be enjoyed on any occasion. It is easy to make and can be customized to your liking. Whether you prefer a rich and decadent mousse or a lighter and fluffier one, there is a recipe in this article that is sure to please you. So next time you are looking for a special dessert to impress your friends and family, give chocolate cookie mousse a try. You won't be disappointed!

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