Dessert

Mini Chocolate Mousse Oreo Cups Recipe

ByGabriel Langdon January 6, 2026January 6, 2026

Introduction

These Mini Chocolate Mousse Oreo Cups are a delightful no-bake treat perfect for any occasion. Combining a crunchy Oreo crust with rich, creamy chocolate mousse, they’re small in size but big on flavor. Easy to make and sure to impress your guests!

The image shows a small, round dessert with three visible layers in a clear glass cup. The bottom layer is dark brown and crumbly, looking like crushed cookies. The middle layer is smooth and lighter brown, resembling chocolate mousse. The top layer is white and creamy with some dark cookie crumbs sprinkled on top, along with three small cookie halves placed neatly in the center. This dessert is on a white plate with a thin dark rim, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo cookies (crushed)
4 tbsp unsalted butter (melted)
1 cup heavy whipping cream (cold)
1/2 cup semi-sweet chocolate chips
2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder

Instructions

Step 1: Mix the crushed Oreo cookies with the melted butter until well combined. Press the mixture firmly into the bottoms of small cups to form the crust.
Step 2: Melt the semi-sweet chocolate chips in the microwave in short bursts, stirring until smooth. Let the melted chocolate cool slightly before using.
Step 3: In a mixing bowl, whip the cold heavy cream with sugar and vanilla extract until soft peaks form.
Step 4: Gently fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream until fully combined and smooth.
Step 5: Spoon the chocolate mousse over the Oreo crusts in each cup. Refrigerate for at least 2 hours to set before serving.

Tips & Variations

For an extra chocolatey flavor, sprinkle a little cocoa powder on top before chilling.
Add a few fresh berries or a dollop of whipped cream as a garnish for a fresh touch.
Use dark chocolate chips instead of semi-sweet for a richer taste.

Storage

Store the mousse cups covered in the refrigerator for up to 3 days. For best texture, enjoy chilled. If desired, let them sit at room temperature for 10 minutes before serving for a softer mousse.

How to Serve

The image shows a clear glass dessert cup with three distinct layers: the bottom layer is dark brown and crumbly like crushed cookies, the middle layer is smooth and medium brown like chocolate mousse, and the top layer is light cream with a fluffy texture. On top, there are small dark cookie pieces and larger cookie halves placed as decoration. The dessert cup sits on a white plate with a thin brown rim, all set on a white marbled surface. In the background, there are blurred similar desserts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mousse cups ahead of time?

Yes, these can be made a day in advance and kept refrigerated. Just cover them well to prevent drying out.

What if I don’t have Oreo cookies? Is there a substitute?

You can substitute with any chocolate sandwich cookies or even crushed chocolate graham crackers to create the crust.

Mini Chocolate Mousse Oreo Cups Recipe

★★★★★

4.8 from 56 reviews

Author: Gabriel
Total Time: 2 hours 15 minutes
Yield: 10 mini cups 1x
Diet: Vegetarian

Description

Delight in these irresistible Mini Chocolate Mousse Oreo Cups, featuring a rich and creamy chocolate mousse atop a crunchy Oreo cookie crust. Perfectly portioned for individual servings, these no-bake dessert cups are easy to prepare and sure to impress at any gathering or as a sweet treat at home.

Ingredients

Scale

Crust

20 Oreo cookies (crushed)
4 tbsp unsalted butter (melted)

Mousse

1 cup heavy whipping cream (cold)
1/2 cup semi-sweet chocolate chips
2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder

Instructions

Create the crust: In a bowl, combine the crushed Oreo cookies and melted butter until well mixed. Press the mixture firmly into the bottoms of small serving cups or ramekins to form an even crust layer.
Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl and heat in short bursts, stirring frequently, until the chocolate is fully melted and smooth. Allow the melted chocolate to cool slightly to prevent curdling when mixed with the cream.
Whip the cream: Using a mixer, whip the cold heavy cream together with the granulated sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want a light and airy texture.
Combine chocolate and cream: Gently fold half of the whipped cream into the cooled melted chocolate until blended. Then, carefully fold in the remaining whipped cream, ensuring the mousse remains light and fluffy.
Assemble and chill: Spoon the chocolate mousse mixture over the Oreo crusts in each cup, smoothing the tops. Place the cups in the refrigerator and chill for at least 2 hours to set before serving. Enjoy your delicious mini mousse cups!

Notes

For best results, ensure the heavy cream is well chilled before whipping.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
To make it extra festive, garnish with whipped cream or chocolate shavings before serving.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Desserts
Method: No-Cook
Cuisine: American

Keywords: Mini Chocolate Mousse, Oreo Cups, No-Bake Dessert, Chocolate Mousse Cups, Easy Dessert Recipe

Gabriel Langdon

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