Cookie and Cream White Chocolate Mousse

Hey everyone!

Hope you are all having a great time, at work, at school, at home, etc 😉 I cannot say I’m having that great a time this week but vacations are coming. 😀 I’m going to see the ocean for the first time in my life!!! I guess at 26 it’s not too early 😉 Punta Cana here we come!

This mousse was inspired by a delicious dessert we ate at Disney World, the Oreo Bon Bons. Apparently it’s one of their signature desserts and it’s available at The Cape May Cafe only (Beach Club Resort). It was very good and this mousse is too! But I found that it’s better the day after you make them!

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse
Adapted from Pastry Pal 

1/2 cup milk
6 oz white chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream
9 whole Double Stuff Oreo cookies (you can go with simple, but, you know, it’s not the same 😉 )
6 Oreo cookies crumbled (without the stuff, 12 cookies in fact)
9 tiny Oreos and about 1/2 cup whipped cream to garnish

1. Prepare the mousse collar. Cut 9 pieces of wax paper of approximately 6.5 inches (16 cm) by 4 inches (10 cm). Place each Oreo Cookie in a pan line with parchment paper. Wrap a waxed paper collar around the base of each Oreo, keeping bottom flush with baking sheet (Example with Neapolitan Mousse). Secure each collar with tape. Try to make them very tight because the mousse will be runny when you pour it.
2. Bloom the gelatin. Sprinkle the gelatin over the cool water and allow to bloom
3. In a saucepan, simmer the milk. Add the gelatin and let it dissolve.
4. Pour the gelatin/milk over the white chocolate. Whisk it up until smooth.
5. Whip the cream to soft peak stage and fold a third of it in the chocolate to lighten. Fold the remaining cream and add the cookie crumbs.
6. Pour over each Oreos using a funnel.
7. Refrigerate until set then garnish with whipped cream and a tiny Oreo.

Cookie and Cream White Chocolate Mousse

Mousse au chocolat

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  1. It looks so delicious! Great idea !

  2. This dessert looks like a dream! Xx

  3. What a lovely blog, with all the things I like! I found you via Sweet Eat, can I pin some of your photos?

    Let me know, you can find me here


    • Marjorie says:

      Hi Alessandra. So please to meet you! Thanks for the nice words! Of course you can pin my photos 😀

  4. Hi, was wondering if anyone who had made the cookies and cream mousse was able to tell me how long it took to make?

    • Marjorie says:

      Hi Kyashia, it takes about 30 minutes for the mousse. It takes more time if you do the little collars yourself.

  5. These were delicious! My son wasn’t cooperating the day I made them, so I ended up using parfait glasses. Absolutely loved the flavor! I will definitely need to try Oreo Bon Bons next time we go to disney.
    Tara recently posted…Penne Gialle (Penne with Saffron)My Profile


  1. […] Sugar for the Brain used parchment paper to create a cup around each intact cookie to form the mousse, then removed the parchment once set. That was my original intention, but Evan decided around that time to not cooperate and I ended up using the parfait glasses instead. Of course, whether you create your own cups or cheat and use parfait glasses, the flavor is still delicious. […]

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