COOKIES + CREAM MOUSSE

COOKIES + CREAM MOUSSE

Cookies + Cream Mousse

Ever have leftover egg yolks from a recipe and wonder what to do with them? Make mousse! A layer of crushed cookies, topped with chocolate mousse and vanilla whipped cream – delicious! This Cookies + Cream Mousse is perfect for pleasing dinner guest. Its easy to make too!

riley yahr mixed and measured food blog chocolate mousse recipe

riley yahr mixed and measured food blog chocolate mousse recipe

riley yahr mixed and measured food blog chocolate mousse recipe

riley yahr mixed and measured food blog chocolate mousse recipe

riley yahr mixed and measured food blog chocolate mousse recipe

Ingredients

Serves about 6

  • 5 egg yolks
  • 1/4 cup sugar
  • 3 cups heavy cream
  • 1 cup chocolate chips, melted
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup crushed chocolate cookies. I like these Newman’s Own cookies or Oreos

Directions

  1. In a pot over medium-low heat, whisk together the yolks, sugar, and 1 cup of the heavy cream.
  2. Whisk constantly for 4-5 minutes.
  3. Remove from heat and add the melted chocolate and whisk until combined.
  4. Pour custard through a fine-mesh sieve into a large bowl.
  5. Add the cinnamon and salt to the custard and stir to combine.
  6. In a bowl of an electric mixer, beat the remaining heavy cream with the vanilla until stiff peaks.
  7. Set aside half of the whipped cream. (cover and refrigerate)
  8. Gently fold the custard into the rest of the whipped cream.
  9. Place in a large bowl, cover and refrigerate for at least 2 hours.
  10. Once the mousse has chilled and thickened, prepare to serve the mousse. In glass cups, place a couple spoonfuls of the crushed cookies on the bottom, add the mousse and top with the whipped cream. Garnish with berries.

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  1. Pingback: CHOCOLATE MERENGUE LAYER CAKE – mixed + measured

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