Ingredients
Equipment
Method
Instructions:
- Start by finely crushing the 12 Oreos in a food processor until they resemble fine crumbs. In a mixing bowl, combine the crushed Oreos with 2 tablespoons of melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your serving cups to create a crust. Set aside.
- In a separate mixing bowl, whip 1 1/3 cups of heavy cream and 2 tablespoons of granulated sugar together until stiff peaks form. This will give your mousse a light and airy texture, so take your time with this step!
- In another bowl, beat the softened cream cheese with the remaining 2 tablespoons of sugar and the 2/3 cup of heavy cream until smooth. Add in the Nutella and vanilla extract, mixing until well combined. You want a creamy, smooth mixture that is fully blended.
- Gently fold the whipped cream into the Nutella and cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; you want to maintain that fluffy texture.
- Once combined, spoon the mousse mixture over the prepared Oreo crusts in your serving cups. Smooth the top with a spatula. Cover the cups with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the mousse to set properly.
- Before serving, you can sprinkle the tops of the mousse with toasted, chopped hazelnuts and/or chocolate shavings or sprinkles for an extra touch of elegance. These optional toppings add a nice crunch and additional flavor to your dessert.
Notes
- For a lighter version, use low-fat cream cheese.
- Try sugar substitutes to reduce sugar intake.
- Coconut cream can be used instead of heavy cream for a dairy-free option.