Dessert

Mini Chocolate Mousse Oreo Cups Recipe

ByMarina Montclair January 6, 2026January 6, 2026

Introduction

These Mini Chocolate Mousse Oreo Cups are a delightful treat combining rich chocolate mousse with a crunchy Oreo crust. Perfectly portioned for parties or a sweet snack, they’re easy to make and sure to impress.

The image shows a clear glass cup with three distinct layers of dessert. The bottom layer is dark brown and crumbly, resembling crushed cookies or chocolate crumbs. The middle layer is creamy and light brown, with a smooth texture like chocolate mousse. The top layer is white and fluffy, possibly whipped cream, sprinkled with dark chocolate shavings and small cookie pieces. On top, there are two small cookie halves standing upright. The glass cup sits on a white plate with a thin brown line near the edge, placed on a white marbled surface. A woman's hand holds the plate from the side. 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: Combine the crushed Oreo cookies with the melted butter until well mixed. Press the mixture firmly into the bottom of small cups to form the crust.
Step 2: Melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth. Let the chocolate cool slightly before using.
Step 3: In a mixing bowl, whip the cold heavy whipping cream with the granulated sugar and vanilla extract until soft peaks form.
Step 4: Fold half of the whipped cream gently into the cooled chocolate, then carefully fold in the remaining whipped cream to keep the mousse light and airy.
Step 5: Spoon the chocolate mousse over the Oreo crust in each cup. Chill the cups in the refrigerator for at least 2 hours before serving to allow the mousse to set.

Tips & Variations

For added texture, sprinkle mini chocolate chips or crushed Oreos on top before chilling.
Use white chocolate chips instead of semi-sweet for a different flavor twist.
Make these ahead of time; they improve in flavor after a few hours of chilling.

Storage

Store the mini mousse cups covered in the refrigerator for up to 3 days. Allow them to sit at room temperature for 5–10 minutes before serving to soften slightly for best texture.

How to Serve

The image shows a clear glass cup with four distinct layers of a dessert. The bottom layer is dark and crumbly, made of crushed chocolate cookies. Above this is a thick, smooth dark brown layer of chocolate cream. Next is a lighter brown layer with a soft texture, likely another type of chocolate mousse. The top layer is white cream, decorated with small pieces of crushed chocolate cookies and three mini Oreo cookies, two of which stand upright and one lying flat. The cup sits on a white plate with a thin gold rim, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any crunchy cookie like graham crackers or chocolate wafers for a different flavor and texture.

How do I prevent the chocolate from seizing when melting?

Melt the chocolate in short bursts and stir frequently. Make sure no water or steam contacts the chocolate, as moisture can cause it to seize.

Mini Chocolate Mousse Oreo Cups Recipe

★★★★★

4.6 from 113 reviews

Author: Marina
Total Time: 2 hours 20 minutes
Yield: 10 mini mousse cups 1x

Description

Indulge in deliciously creamy Mini Chocolate Mousse Oreo Cups, featuring a crunchy Oreo crust and a rich, fluffy chocolate mousse topping. Perfect for parties or a decadent dessert treat!

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: Mix the crushed Oreo cookies thoroughly with the melted butter until well combined. Press the mixture firmly into the bottoms of small serving cups to form an even crust layer.
Melt chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl and microwave in short intervals, stirring in between, until fully melted and smooth. Let the melted chocolate cool slightly to avoid deflating the mousse.
Whip cream: In a chilled mixing bowl, whip the cold heavy cream together with granulated sugar and vanilla extract until soft peaks form, creating a light and airy texture.
Combine chocolate and cream: Gently fold half of the whipped cream into the cooled melted chocolate until smooth and combined. Then carefully fold in the remaining whipped cream to maintain the fluffy texture.
Assemble mousse cups: Spoon the chocolate mousse mixture over the prepared Oreo crusts in the cups, smoothing the tops evenly. Refrigerate the cups for at least 2 hours to allow the mousse to set before serving.

Notes

For best results, chill the mixing bowl and beaters before whipping the cream.
Ensure the melted chocolate is not too hot when folding with the whipped cream to keep the mousse light and airy.
You can garnish with additional crushed Oreos or chocolate shavings before serving.
These can be made a day ahead and stored covered in the refrigerator.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Chocolate mousse, Oreo cups, mini desserts, no-bake dessert, party treats, creamy chocolate mousse

Marina Montclair

Leave a Reply Cancel reply