Five Ingredient Oreo Mousse

The history of Oreos

We are a big fan of making Oreo inspired desserts. This cookie has been a staple in our homes forever!

Milk’s favorite cookie was first created in the spring of 1912, and the cookies looked pretty much the same as they do now. Oreos notoriously have just 11 ingredients and the recipe has stayed the same for the most part! But the recipe has had one significant change during the 100+ years that Oreo has been around.

Initially, Oreos were invented to compete with a popular cookie called Hydrox. For decades, Oreo was the more popular cookie up until the late 1990s. These two cookies are identical, but had a major difference in their cream filling: Oreos used lard as a binder for the cream filling, and Hydrox did not. Because of this,  Hydrox cookies were able to become Kosher certified which resulted in a big comeback in the cookie industry.

In order to maintain their competitive edge, Oreo removed the lard from their recipe and became vegan. It is surprising that a cookie meant to be paired with dairy is actually dairy free!

How to make five ingredient Oreo mousse

1. Heat up 3/4 cup heavy cream in the microwave for about one minute. You want it to be hot!
2. Pour chocolate chips or chunks into a heat safe bowl and pour the hot heavy cream over the chunks. Set aside for 5 minutes.
3. Whisk the melty chocolate and hot heavy cream until it is smooth.
   1. Note: This may take a couple minutes, so be patient! If your chocolate chunks are not melting, feel free to pop this in the microwave for another 15 seconds. You can do this until it is melty.
4. When the chocolate and heavy cream are fully combined, stir in vanilla extract and salt. Set aside for about 30 minutes or until it is cooled.
5. Using a hand mixer or stand mixer, whip the remaining heavy cream and powdered sugar together until stiff peaks form. This is your whipped cream!
6. Gently fold the whipped cream into the chocolate and heavy cream mixture.
7. Carefully fold in the Oreo cookie pieces.
8. Scoop the mousse into small ramekins and refrigerate for 2-3 hours.
9. Serve when the mousse is set! For a softer texture, you can let it sit out of the fridge for 15 minutes at room temperature.
10. Garnish with extra whipped cream and chocolate shavings.