Oreo Mousse Easter Eggs

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These Oreo Mousse Easter Eggs combine smooth cookies and cream mousse, a crunchy Oreo base, and rich chocolate sauce inside a hollow Easter egg. The creamy texture pairs perfectly with the crisp chocolate shell, making them a fun dessert for Easter. You can prepare these mini desserts in advance and store them in the fridge for a stress-free treat.

Prep Time 15

Cook Time 7

Chill Time 6

Total Time 6 22

Servings

Calories 561kcal

Author Fay

EQUIPMENT

INGREDIENTS

White Chocolate Cookies and Cream Mousse

180 g (6.3 oz) cookies and cream chocolate car Nestle Milky Bar with Baked Cookies is the one I used
600 ml (20 floz) heavy cream

Crumb Base

70 g (2.5 oz) Oreos or chocolate cookies

Chocolate Sauce

120 g (4.2 oz) dark chocolate
100 g (3.5 oz) heavy cream

Extras

12 (12) hollow Easter Eggs about 2.5 inches high
12 (12) Oreos minis

INSTRUCTIONS

White Chocolate Cookies and Cream Mousse

Finely chop the cookies and cream chocolate and add to a heatproof mixing bowl.
Heat the heavy cream over medium heat until it just reaches a boil, then remove from heat.
Pour the hot cream over the chopped chocolate and stir until smooth.
Cover with cling wrap, ensuring it touches the surface to prevent a skin from forming.
Refrigerate for at least 6 hours or overnight.
Once chilled, remove the cling wrap and beat the mixture using an electric hand mixer or a stand mixer with a whisk attachment until stiff peaks form. Be careful not to overwhip, or the mixture may separate.

Crumb Base

Add the mini Oreos to a blender or mini food processor and blend until fine crumbs form.
Reserve 1 tablespoon of the crumbs for garnish.

Chocolate Sauce

Add the dark chocolate and whipping cream to a heatproof jug.
Microwave in 30-second intervals, stirring after each interval, until smooth.
Let cool for 5 minutes before using.

Assembly

Evenly distribute the Oreo crumbs among the mini dessert cups.
Fill a piping bag fitted with a 1M piping tip with the whipped mousse.
Pipe the mousse over the crumbs, filling each cup halfway. Apply even, firm pressure to create a frilly texture.
Pour a small amount of chocolate sauce over the piped mousse.
Pipe another small amount of mousse on top of the chocolate sauce to help secure the Easter eggs.
Sprinkle half of the reserved Oreo crumbs over the mousse.
Heat a sharp knife in hot water, then wipe it dry. Carefully cut the tops off the chocolate eggs (about ½ inch) to create an opening.
Gently press one chocolate egg into each dessert cup, securing it in the mousse.
Pour a small amount of chocolate sauce into each hollow egg.
Pipe the remaining mousse into the eggs and sprinkle with the remaining Oreo crumbs.
Top each dessert with a mini Oreo.
Refrigerate until ready to serve.

NOTES

Chill the mousse mixture overnight for the best texture.
Use a heated knife to cut the chocolate eggs smoothly.
Pipe the mousse with firm and steady pressure to get a decorative pattern.
If making ahead, store the desserts in an airtight container in the fridge for up to 24 hours.
Serve chilled for the best flavor and texture.

NUTRITION