CHOCOLATE MOUSSE WITH COOKIES
This indulgent chocolate mousse contains no eggs and doesn’t require chilling overnight – how good is that?! It’s the perfect, quick dessert for special occasions. Inspired by Nigella’s instant chocolate mousse.
Adding layers of crushed cookies and whipped cream makes this chocolate mousse special occasion worthy. It’s a great one to whip up when you don’t have much time. You can easily change the flavours by selecting different biscuits. Try Oreo cookies for a true cookies and cream experience, crushed Mint Slice biscuits for a minty twist, or Toffee Pops for a touch of caramel.
Ready to eat in 90 minutes, with half of that being hands-off chilling time! Let me know what variation you go for – I’d love to hear what you think of this indulgent treat.
CHOCOLATE MOUSSE WITH COOKIES
This indulgent chocolate mousse contains no eggs and doesn’t require chilling overnight. It’s the perfect, quick dessert for special occasions. Inspired by Nigella’s instant chocolate mousse!
Ingredients
MOUSSE
- 200 g milk or dark chocolate (7oz)
- 125 g marshmallows (4.4oz)
- 40 g butter (1.4oz)
- 3 Tbsp hot water (45ml)
- 200 ml cream (6.8 fl.oz)
TO SERVE
- 150 g chocolate chip cookies (5.3oz)
- 100 ml cream (3.4 fl.oz)
- 1/2 tsp vanilla essence
- 2 squares milk or dark chocolate
Instructions
MAKE MOUSSE
Roughly chop chocolate. Cut marshmallows into quarters and cube butter. Place chocolate, marshmallows, butter and water in a medium-large saucepan and cook gently over a low heat, stirring frequently, until everything has melted and mixture is smooth. Chill mixture in the fridge for 15 minutes.
Meanwhile, whip cream to soft peaks. Remove chocolate mixture from fridge (ideally it should have cooled to around room temperature) and fold in cream.
ASSEMBLE MOUSSE CUPS
Crush cookies. Divide half of the cookies between 4-6 ramekins or glasses. Top with chocolate mousse, then remaining cookies.
Whip cream with vanilla to soft peaks. Place a dollop on top of the cookies. Use a vegetable peeler to shave chocolate into small ribbons onto the cream.
Place mousse cups in the fridge to chill for at least 30 minutes, then serve.
Recipe Notes
DRINK MATCH: Go for the ultimate indulgence with a glass of dessert wine.
GLUTEN-FREE OPTION: Ensure marshmallows and chocolate are gluten-free. Use gluten-free cookies.
INGREDIENT NOTES / SWAPS: You can use dark chocolate or a combination of milk and dark chocolate for a richer mousse. Be warned that, even with milk chocolate, this is quite a rich dessert. You may want to keep that in mind when deciding on portion sizes! For a true cookies and cream experience, use Oreo cookies rather than chocolate chip cookies. Crushed mint slice biscuits are also delicious!
MAKE AHEAD: You can make this a day in advance. I prefer to chill the mousse separately and assemble the dessert just before serving. This means the cookies stay crunchy and the cream is nice and fresh.
STORING: Store in the fridge. If the mousse cups have been sitting in the fridge for more than 60 minutes, leave them at room temperature for 5-10 minutes before serving.
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