oreo chocolate mousse in ramekins garnished with whipped cream, chocolate, and oreo cookies.

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

  1. Heat up 3/4 cup heavy cream in the microwave for about one minute. You want it to be hot!
  2. Pour chocolate chips or chunks into a heat safe bowl and pour the hot heavy cream over the chunks. Set aside for 5 minutes.
  3. Whisk the melty chocolate and hot heavy cream until it is smooth.
    1. 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.
  4. 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.
  5. 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!
  6. Gently fold the whipped cream into the chocolate and heavy cream mixture.
  7. Carefully fold in the Oreo cookie pieces.
  8. Scoop the mousse into small ramekins and refrigerate for 2-3 hours.
  9. 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.
  10. Garnish with extra whipped cream and chocolate shavings.
side view of oreo chocolate mousse in two ramekins garnished with whipped cream, chocolate, and oreo cookies.
oreo chocolate mousse in one ramekin with spoon, garnished with whipped cream, chocolate, and oreo cookies.

overhead of oreo chocolate mousse in ramekins garnished with whipped cream, chocolate shavings and mini oreo cookies.

Oreo Chocolate Mousse – 5 ingredients

5 from 3 votes
Author: Food Dolls
Servings: 8
Prep: 10 minutes
Cook: 1 minute
Total: 2 hours
This Chocolate Mousse is rich and creamy and made with only 5-ingredients! We love how easy it is to put together!

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.

Video

Would you like to save this? 🔖

We’ll email this post to you, so you can come back to it later!

Nutrition

Calories: 576kcal | Carbohydrates: 35g | Protein: 5g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 105mg | Potassium: 293mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1327IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

You Might Also Like

Apple Oatmeal Cookies

The perfect fall dessert, these apple oatmeal cookies feature warm spices, sweet apple chunks, chopped nuts, and a tangy cream cheese icing!

Cheesy Potato Soup

This creamy cheesy potato soup is packed with warm spices, tender chunks of potatoes, and cheese for an easy comfort food you'll love!

Mediterranean Feta Dip

Make this Mediterranean feta dip recipe with a handful of ingredients in five minutes for a nutritious, flavorful appetizer or snack!

Meet Alia & Radwa

Welcome to Food Dolls! Weโ€™re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 3 votes (2 ratings without comment)

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

4 Comments

  1. 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!

    1. 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