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Oreo Chocolate Mousse

Author Crystal


  • 6 oz Ghirardelli bittersweet chocolate
  • 1 1/2 cups heavy cream divided,
  • 4 large eggs divided
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 6 Oreos crushed


  • Over a double boiler melt chocolate on low heat.
  • Once melted remove chocolate from heat and allow to cool for a few minutes.
  • Whisk 1 cup of heavy cream and vanilla into the chocolate. Then whisk egg yolks, individually, into the chocolate mixture. Make sure you’re constantly whisking and only adding one egg yolk at a time to avoiding cooking the eggs from the temperature of the chocolate.
  • In a stand mixer or with an electric mixer whisk together egg whites, sugar, and 1/2 cup heavy cream until small peaks form.
  • Whisk 1/2 of whipped cream into chocolate. Fold in remaining whipped cream until well combined.
  • Firmly press 2 tablespoons of crushed Oreos into serving dish.
  • Use a piping bag to fill cups with chocolate mousse.
  • Refrigerate for 4-6 hours. Garnish with crushed Oreos.