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The history of Oreos
We are a big fan of making Oreo inspired desserts. This cookie has been a staple in our homes forever!
Milk’s favorite cookie was first created in the spring of 1912, and the cookies looked pretty much the same as they do now. Oreos notoriously have just 11 ingredients and the recipe has stayed the same for the most part! But the recipe has had one significant change during the 100+ years that Oreo has been around.
Initially, Oreos were invented to compete with a popular cookie called Hydrox. For decades, Oreo was the more popular cookie up until the late 1990s. These two cookies are identical, but had a major difference in their cream filling: Oreos used lard as a binder for the cream filling, and Hydrox did not. Because of this, Hydrox cookies were able to become Kosher certified which resulted in a big comeback in the cookie industry.
In order to maintain their competitive edge, Oreo removed the lard from their recipe and became vegan. It is surprising that a cookie meant to be paired with dairy is actually dairy free!
How to make five ingredient Oreo mousse
- Heat up 3/4 cup heavy cream in the microwave for about one minute. You want it to be hot!
- Pour chocolate chips or chunks into a heat safe bowl and pour the hot heavy cream over the chunks. Set aside for 5 minutes.
- Whisk the melty chocolate and hot heavy cream until it is smooth.
- Note: This may take a couple minutes, so be patient! If your chocolate chunks are not melting, feel free to pop this in the microwave for another 15 seconds. You can do this until it is melty.
- When the chocolate and heavy cream are fully combined, stir in vanilla extract and salt. Set aside for about 30 minutes or until it is cooled.
- Using a hand mixer or stand mixer, whip the remaining heavy cream and powdered sugar together until stiff peaks form. This is your whipped cream!
- Gently fold the whipped cream into the chocolate and heavy cream mixture.
- Carefully fold in the Oreo cookie pieces.
- Scoop the mousse into small ramekins and refrigerate for 2-3 hours.
- Serve when the mousse is set! For a softer texture, you can let it sit out of the fridge for 15 minutes at room temperature.
- Garnish with extra whipped cream and chocolate shavings.
Common Questions about Oreo Mousse
Standard Oreo mousse is not gluten-free because traditional Oreo cookies contain wheat flour. However, you can easily make a gluten-free version by substituting regular Oreos with gluten-free chocolate sandwich cookies. Just make sure all your other ingredients are certified gluten-free, and you’ll have a dessert that everyone can enjoy regardless of gluten sensitivities!
If you don’t have heavy cream, you can substitute it with coconut cream for a dairy-free alternative that whips up beautifully. Another option is using pre-made whipped topping like Cool Whip, which will save you the step of whipping cream and adding sugar. Just keep in mind that these substitutions will slightly alter the final flavor and texture of your mousse.
Your Oreo mousse might be runny if the heavy cream wasn’t whipped to stiff peaks before folding in other ingredients.
Oreo mousse pairs wonderfully with fresh berries like strawberries or raspberries, which provide a bright contrast to the rich creaminess. You can also serve it with a drizzle of chocolate sauce, a sprinkle of chocolate shavings, or even a scoop of vanilla ice cream for an extra-indulgent dessert! For a fun presentation, serve the mousse in chocolate-dipped cookie cups, shot glasses for a party, or layer it with crushed cookies in clear glasses to show off those beautiful black and white layers!
Oreo Chocolate Mousse – 5 ingredients
Ingredients
- 8 oz good quality semi-sweet chocolate chips or chunks
- 3 cups cold heavy cream divided
- 1/4 cup powdered sugar
- 1 cup chopped Oreo cookies
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat up 3/4 cup heavy cream in the microwave for about one minute. You want it to be hot!
- Pour chocolate chunks into a heat safe bowl and pour the hot heavy cream over the chips. Set aside for 5 minutes.
- Whisk the melty chocolate and hot heavy cream until it is smooth. Note: This may take a couple minutes, so be patient! If your chocolate chunks are not melting, feel free to pop this in the microwave for another 15 seconds. You can do this until it is melty.
- When the chocolate and heavy cream are fully combined, stir in the vanilla extract and salt. Set aside for about 30 minutes or until it is cooled.
- Using a hand mixer or stand mixer, whip the remaining heavy cream and powdered sugar together until stiff peaks form. This is your whipped cream!
- Gently fold the whipped cream into the chocolate and heavy cream mixture.
- Carefully fold in the chopped Oreo cookies.
- Scoop the mousse into small ramekins and refrigerate for 2-3 hours. Serve when the mousse is set! For a softer texture, you can let it sit out of the fridge for 15 minutes at room temperature.
- Garnish with extra whipped cream Oreo cookies, and chocolate shavings.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy and delicious! Family loved it!
We’re so happy to hear this! Thank you for trying it out, Milla! 😊
Xo,
Alia & Radwa
Hello. I am confused on the divided heavy cream. How much gets heated, and how much gets mixed with the powdered sugar? Is it divided exactly in half or thirds, or what? I am really looking forward to making this!
Good catch! We just updated the recipe! It’s 3/4 cup heavy cream added to the chocolate. The remaining is beat to make the whipped cream! Be sure to let us know how it turns out! xo, Alia & Radwa