Cookies and Cream Mousse
Light, airy whipped cream folded with crushed chocolate sandwich cookies creates a dreamy, textured dessert. It is a playful yet sophisticated treat that balances the richness of cream with the crunch of cocoa cookies.
- Prep time: 18 minutes
- Cook time: 2 minutes
- Total time: 20 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies, crushed
- 1/4 cup mascarpone cheese
- Pinch of salt
Instructions
- Beat the heavy cream, sugar, and vanilla until soft peaks form.
- Add the mascarpone cheese and beat until stiff peaks form.
- Gently fold in three-quarters of the crushed cookies.
- Spoon the mousse into serving bowls.
- Chill for at least 1 hour.
- Top with the remaining cookie crumbs before serving.
Tips
- Ensure the cream is very cold before whipping for the best volume.
- Don't crush the cookies too finely; larger chunks provide better texture.
- Fold the cookies in gently so the mousse stays light and airy.
Frequently Asked Questions
Can I omit the mascarpone?
Yes, but the mascarpone adds a lovely stability and richness to the mousse.
Can I make this dairy-free?
You would need to use a plant-based whipping cream and dairy-free cookies.
How long will it stay fluffy?
It will keep its texture in the refrigerator for about 24 hours.