Cookies and Cream White Chocolate Mousse is a light and airy dessert created by flavoring a gelatin cream mousse with crushed sandwich cookies and white chocolate. It is fairly simple to make without much prep work. I crushed additional sandwich cookies and placed them in the bottom of parfait glasses before adding the mousse, then into the refrigerator for at least 2 hours or until set. Once ready to serve, I topped the mouse with whipped cream, cookie crumbs, and miniature sandwich cookies. They were great after sitting in the refrigerator overnight, but after a few hours the bottom layer of cookies begins to soften.
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.
Cookies and Cream White Chocolate Mousse
Adapted from Sugar for the Brain, from Pastry Pal
4 regular or 8 mini parfait glasses
Ingredients:
1 teaspoon powdered gelatin
2 tablespoons water
1/2 cup milk
6 ounces white chocolate, chopped
3/4 cup heavy cream
6 chocolate sandwich cookies, stuffing removed and crushed
9 chocolate sandwich cookies
Topping:
1/2 cup whipped cream
4-8 miniature chocolate sandwich cookies
Chocolate sandwich cookie crumbs
In a small bowl, sprinkle gelatin over water. Let sit until the gelatin has bloomed.
In a small saucepan, heat milk over medium low heat until it comes to a simmer. Pour in the gelatin and stir until dissolved.
Add the white chocolate to a medium bowl. Pour in the heated milk and gelatin, then whisk continuously until melted and smooth.
In a small bowl, whip the heavy cream until soft peaks form. Gently fold in 1/3rd of the cream into the milk and white chocolate. Continue to fold in the remaining whipped cream and the crushed cookies until incorporated.
Roughly crush the 9 chocolate sandwich cookies. Divide among 4 regular or 8 mini parfait glasses. With the help of a funnel, divide the mousse among the glasses. Cover and refrigerate until set, 2 hrs to overnight.
Serve chilled and topped with whipped cream, cookie crumbs, and miniature sandwich cookies.