Cookies And Cream Mousse Recipe By Tasty

CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
• Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
• Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
• Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
• Enjoy!

COOKIES 'N CREAM MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over water. Stir and let bloom 3 to 4 minutes.
• In a small saucepan over medium-low heat, heat ½ cup heavy cream until it simmers. Add gelatin and whisk until dissolved.
• Place white chocolate chips in a large, heat-proof bowl and pour over hot cream mixture. Let sit until warmed through, about 3 minutes, then whisk until chips are melted and mixture is smooth. Set aside.
• Meanwhile, in a large bowl, whip remaining ¾ cup heavy cream with vanilla until stiff peaks form. Gently fold into white chocolate mixture along with 1 cup crushed Oreos.
• Add a tablespoon of crushed Oreos to the bottom of each of the four glasses. Add mousse and top with mini Oreos. Refrigerate at least an hour or up to overnight. Serve cold.

COOKIES AND CREAM CHEESECAKE MOUSSE

Steps:

• Pulse chocolate sandwich cookies in a food processor until they are cookie crumbs and set aside.
• Mix cream cheese and vanilla extract together in a bowl and set aside.
• Put heavy whipping cream in a stand mixer and start whipping the cream by starting on low and then increasing slowly to a medium speed until it starts to make a soft peak.
• Slowly add in cream cheese mixture, confectioners sugar (powdered sugar), and half of the chocolate sandwich cookie crumbs. Turn off the mixer once combined.*
• Take 4 serving glasses and fill the bottoms with a small layer of cookie crumbs. Top the crumbs with a thin layer of Torani Cookies and Cream sauce.
• Next, take the mousse and fill each glass until its half full.
• Put another layer of cookie crumbs and Torani Cookies and Cream sauce, then fill the rest of the glass with mousse.
• Enjoy immediately or refrigerate for a least 1-2 hours to allow the mousse to set.
• Top with another layer of cookie crumbs and Cookies and Cream sauce before eating.

COOKIES AND CREAM MOUSSE RECIPE BY TASTY

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!

COOKIES AND CREAM

Steps:

• Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.
• To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.