Chocolate Mousse Cups with raspberries
Layers of Oreo cookie crust with chocolate mousse and fresh raspberries topped with homemade whipped cream.
Ingredients
- 5 Oreo cookies
- 1 tbsp unsalted butter melted
- 3/4 cup semi-sweet chocolate chips
- 1 3/4 cups heavy whipping cream divided
- 6 oz fresh raspberries
- 1 tbsp granulated sugar
Instructions
- Add Oreo cookies to food processor and process until crushed. Combine crushed cookies with melted butter in a bowl until combined.
- Spoon mixture into bottom of jars and press down with fingers until compacted.
- Add chocolate to a microwaveable bowl and microwave in 30 sec increments until melted. Add 1/4 cup heavy cream to chocolate and stir to combine. Set aside.
- Using an electric mixer beat 3/4 cup of heavy cream to very soft peaks meaning the whipped cream will be light and fluffy but not leaving marks in the whipped cream.
- Fold the chocolate mixture in to the whipped cream. Add heaping spoonful of chocolate over the Oreo crust in each jar and tap jar on your hand to settle it.
- Add 2 raspberries to each jar and place into the chocolate along the side of the jar. Add another spoonful or two of chocolate over the top and smooth out.
- Prior to serving, whip remaining 3/4 cup heavy cream with sugar until you get stiff peaks, about 3-4 minutes. Place a dollop on top of each jar along with a raspberry or two. Enjoy!!
Notes
Adapted from Elise Strachan in Sweet Celebrations cookbook