This Oreo Peppermint Chocolate Mousse will be your new favorite holiday dessert. It is light and airy, yet rich and chocolatey all at the same time. It takes no time to prepare and is a no bake dessert, so win win! The subtle peppermint and mocha notes take this mousse to the next level.
So the first thing I want to note about this recipe is the type of cookies I used (chocolate candy cane sandwich cremes). I got mine at Whole Foods and they are the 365 brand. I think they are a seasonal product, so if you find them, stock up. The other option is to use peppermint bark Oreos, which I believe you can find at Target or other grocery stores.
So now that we have the cookie situation straightened out, let's talk about my inspiration for this recipe.
My husbands favorite dessert of all time is dirt pudding or dirt and worms (not sure exactly what it's called). It is essentially chocolate pudding, whipped cream, crushed Oreos, and gummy worms. The Oreos are supposed to look like dirt. You get the gist.
So I wanted to create a festive take on this nostalgic dessert. My favorite holiday drink is a peppermint mocha and I thought those flavors paired perfectly with the pudding and Oreos. Try my Peppermint Mocha Brownies (Extra Fudgy) if you chocolate peppermint!
Why You Will Love Oreo Peppermint Chocolate Mousse
- Chocolatey. Who's not a chocolate dessert lover? The chocolate pudding is the base of this mouse. It adds a delicious chocolate flavor, but the melted chocolate adds more depth and richness.
- Silky smooth. This mousse is super smooth and creamy. It melts in your mouth and is light and rich all at the same time.
- A little crunch. I love the cookie chunks through this mousse. It gives a little something to chew on and adds some nice texture.
- Fun & festive. This is the perfect holiday dessert. It is a play on a classic Christmas drink (the peppermint mocha). Serve with crushed candy canes or peppermint bark on top to make it even more festive.
- Easy to make. No oven needed. I love a an easy no bake dessert. Really you just need to mix a few things together and this Oreo peppermint chocolate mousse.
How To Make a Double Boiler
Start with sauce pot and a bowl that will sit on top of the pot without falling into the pot (see the photo on the recipe card below).
Add enough water to cover the bottom of the pot. It should be about one to two inches deep. You do not need much water to create enough steam to melt the chocolate. You do not want the water to touch the bottom of the bowl. Bring this to a boil. It does not need to be a raging boil.
Place the bowl on top of the pot. Add the chocolate and oil (or butter) to the bowl. Stir continuously. The chocolate will begin to melt quickly. Once about three quarters of the chocolate pieces have melted, remove the bowl from the pot and continue stirring on the counter.
See this video for a quick demo.
I find this method better than microvvng the chocolate because it can easily seize. Not to mention, everyone’s microwaves are so different. However, if you have a trusted method for melting chocolate in the microwave, do what you are comfortable with. The important thing is that the chocolate is melted.
Tips for Making the Best Oreo Peppermint Chocolate Mousse
- Don’t overheat the chocolate. When about ¾ of the chocolate is melting, take the bowl out of the pot. Continue stirring the chocolate on the counter until it is smooth.
- Don't over whip the cream. Once peaks begin to form, stop whipped the cream. The whipped cream becomes lumpy if over whipped.
- Fold fold fold. Make sure you are folding everything together at the end and not mixing or stirring too aggressively. We don't want the cream to deflate.
- Don’t overheat the chocolate. When about ¾ of the chocolate is melting, take the bowl out of the pot. Continue stirring the chocolate on the counter until it is smooth.
- Don't over whip the cream. Once peaks begin to form, stop whipped the cream. The whipped cream becomes lumpy if over whipped.
- Fold fold fold. Make sure you are folding everything together at the end and not mixing or stirring too aggressively. We don't want the cream to deflate.
Let's Get Cooking
Well I guess we aren't really cooking today, but let's get to mixing. It does not get any easier than this!
- Melt the chocolate. Using a double broiler we are going to melt the chocolate. Set this aside while you prepare the other ingredients so it can come to room temperature.
- Whip the cream. We are essentially making a coffee infused whipped cream. It won't be super sweet on its own but once you add the rest of the ingredients the sweetness level will be just right.
- Fold it all together. This is where it all comes together. We just need to combine all of the comments and refrigerate before serving.
Oreo Peppermint Chocolate Mousse
This Oreo Peppermint Chocolate Mousse will be your new favorite holiday dessert. It is light and airy, yet rich and chocolatey all at the same time. It takes no time to prepare and is a no bake dessert, so win win! The subtle peppermint and mocha notes take this mousse to the next level.
8
servings10
minutesIngredients
2 ounces semi-sweet chocolate
1 teaspoons coconut oil
1 ½ cups heavy whipping cream, very cold
3-4 Tablespoons powdered sugar
1 teaspoon vanilla extract
1 Tablespoon instant coffee
2 cups chocolate pudding prepared*
20 chocolate peppermint sandwich cookies, roughly crushed
Directions
- Using a double boiler, melt the chocolate and the coconut oil. Set aside.
- In a large size bowl, add the whipping cream, instant coffee, sugar, and vanilla extract. Using a hand mixer, beat on high speed, until peaks form.
- Add the pudding and the cookies to the whipped cream. Using a spatula, fold until well combined.
- Refrigerate for about 2 hours before serving.
Notes
- * I just make a packet of instant pudding following the instructions on the back.
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