Oreomousse Recipes

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HOMEMADE OREOS RECIPE BY TASTY



Homemade Oreos Recipe by Tasty image

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Provided by Scott Loitsch

Categories     Bakery Goods

Yield 40 cookies

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1 ¼ cups dark cocoa powder
½ teaspoon baking soda
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
  • Beat in eggs until fully incorporated.
  • Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
  • Add the dry ingredients to the wet ingredients, and mix together until combined.
  • Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 325˚F (160˚C).
  • Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
  • To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
  • Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
  • Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
  • Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
  • To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
  • Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
  • Serve with a glass of milk.
  • Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams

OREO MOUSSE



Oreo Mousse image

Make and share this Oreo Mousse recipe from Food.com.

Provided by Audrey M

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1 (12 ounce) carton frozen fat-free whipped topping, thawed
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix
6 reduced-fat oreo cookies

Steps:

  • Pour whipped topping into a large mixing bowl.
  • Sprinkle pudding mix into the topping.
  • Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
  • Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
  • Gently fold the cookie crumbs into the whipped topping.
  • Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
  • Cover and refrigerate for at least 8 hours before serving.

Nutrition Facts : Calories 126.7, Fat 4.2, SaturatedFat 2.4, Cholesterol 13.6, Sodium 61.2, Carbohydrate 21.3, Fiber 0.3, Sugar 13.6, Protein 2.5

LAYERED OREO® MOUSSE



Layered Oreo® Mousse image

This is an extremely rich Oreo® and chocolate mousse dessert which combines many recipes!

Provided by andidrane93

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h30m

Yield 16

Number Of Ingredients 9

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
½ cup water, divided
1 (4 ounce) bar semisweet chocolate, chopped
1 (4 ounce) bar milk chocolate, chopped
2 tablespoons butter
3 egg yolks
2 tablespoons white sugar
4 cups whipped topping, divided

Steps:

  • Grind cookies into a fine powder using a food processor.
  • Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
  • Press dough into an ungreased 9x13-inch baking pan.
  • Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
  • Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
  • Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 32.4 g, Cholesterol 59.3 mg, Fat 21 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 11.7 g, Sodium 183.3 mg, Sugar 23.2 g

COOKIES AND CREAM MOUSSE RECIPE BY TASTY



Cookies And Cream Mousse Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, heavy cream, powdered sugar

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

8 chocolate sandwich cookies, plus more for topping
1 ½ cups heavy cream
½ cup powdered sugar

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, Carbohydrate 47 grams, Fat 54 grams, Fiber 0 grams, Protein 4 grams, Sugar 43 grams

OREO CHOCOLATE MOUSSE (HEAVEN)



Oreo Chocolate Mousse (Heaven) image

This is an amazing recipe for crowd-pleasing chocolate mousse. Light and airy with chewy chocolate crumbs, this is a mousse-lovers dream...

Provided by LovesSweets

Categories     Dessert

Time 45m

Yield 10-15 serving(s)

Number Of Ingredients 6

1 (280 ml) can Hersheys Chocolate Syrup
1 liter whipping cream
1 (16 ounce) package Oreo cookie crumbs
1/2 cup butter
4 egg whites
1/2 cup sugar

Steps:

  • Melt butter.
  • Mix Oreo cookie crumbs with melted butter in small bowl.
  • In another bowl, whip cream until stiff. Keep chilled.
  • In another bowl, whip egg whites until stiff, adding sugar gradually.
  • Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
  • Add whipped cream into mixture gradually, until completely mixed.
  • In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
  • You can dust the top with extra cookie crumbs or add shaved chocolate.
  • Refrigerate until ready to serve. I find it is even better the second day.

Nutrition Facts : Calories 785.1, Fat 55.6, SaturatedFat 30.9, Cholesterol 162.5, Sodium 370.2, Carbohydrate 68.5, Fiber 2.2, Sugar 46.3, Protein 6.8

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