Ingredients
for 8 servings
Crust
- 36 chocolate sandwich cookies, crushed
Mousse
- 1 envelope unflavored gelatin
-
3 tablespoons espresso, brewed, cold -
1 tablespoon rum, cold -
⅓ cup water, boiling (80 mL) -
1 cup sugar (200 g) -
⅔ cup dark chocolate powder (80 g) -
2 cups heavy cream, cold (470 mL) -
2 teaspoons vanilla extract
Topping
-
8 oz whipping cream (235 mL) -
8 oz mascarpone cheese (225 g) -
4 tablespoons powdered sugar
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Preparation
- Crush cookies in a bag and set aside.
- Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
- Add boiling water and stir until gelatin is completely dissolved.
- Mix sugar and cocoa in large bowl.
- Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
- Pour in gelatin mixture and beat until well-blended.
- Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
- While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
- Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
- Enjoy!
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Tips
1 of
2
-
AddieMarie Jastram
I’ve also used Nilla Wafters instead of Oreos and it’s just as good.
2018-06-23T18:03:59Z Helpful (23) -
jemimarose
If piping don’t try to force it the way you want and use a thicker tip than I did.
2018-10-15T08:56:18Z Helpful (10) -
prada09
This is soo yummy! And very easy to make. I used store bought whipped cream on top instead of making my own, still delicious!!
2018-11-18T01:58:30Z Helpful (7) -
evanaholmes
Loved it!! It came out beautifully ☺️
2018-12-17T03:09:09Z Helpful (5)
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