Cookies N Cream Mousse Recipes

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 '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.