Ready In: 1 hour 30 minutes
- 200g milk or dark chocolate (7oz)
- 125g marshmallows (4.4oz)
- 40g butter (1.4oz)
- 3 Tbsp hot water (45ml)
- 200ml cream (6.8 fl.oz)
- 150g chocolate chip cookies (5.3oz)
- 100ml cream (3.4 fl.oz)
- ½ tsp vanilla essence
- 2 squares milk or dark chocolate
1. Make Mousse
Roughly chop chocolate. Cut marshmallows into quarters and cube butter. Place chocolate, marshmallows, butter and water in a medium-large saucepan and cook gently over a low heat, stirring frequently, until everything has melted and mixture is smooth. Chill mixture in the fridge for 15 minutes.
2. Whip Cream
Meanwhile, whip cream to soft peaks. Remove chocolate mixture from fridge (ideally it should have cooled to around room temperature) and fold in cream.
3. Assemble Chocolate Mousse Cups
Crush cookies. Divide half of the cookies between 4-6 ramekins or glasses. Top with chocolate mousse, then remaining cookies.
4. Whip Cream with Vanilla
Whip cream with vanilla to soft peaks. Place a dollop on top of the cookies. Use a vegetable peeler to shave chocolate into small ribbons onto the cream.
5. Place in fridge then Serve
Place mousse cups in the fridge to chill for at least 30 minutes, then serve.
- Wine Match: Go for the ultimate indulgence with a glass of dessert wine.
- Gluten-Free Option: Ensure marshmallows and chocolate are gluten-free. Use gluten-free cookies.
- Ingredient Notes / Swaps: As mentioned above, you can use dark chocolate or a combination of milk and dark chocolate for a richer mousse. Be warned that, even with milk chocolate, this is quite a rich dessert. You may want to keep that in mind when deciding on portion sizes! For a true cookies and cream experience, use Oreo cookies rather than chocolate chip cookies. Crushed mint slice biscuits are also delicious!
- Make Ahead: You can make this a day in advance. I prefer to chill the mousse separately and assemble the dessert just before serving. This means the cookies stay crunchy and the cream is nice and fresh.
- Storing: Store in the fridge. If the mousse cups have been sitting in the fridge for more than 60 minutes, leave them at room temperature for 5-10 minutes before serving.
Controlling sugar intake can be hard for some people so making your own desserts allows you to control the amount of sugar you consume.
Sugar is actually a simple carbohydrate which makes it faster for the body to digest, and allows for short bursts of energy. However, sugar can negatively affect our brain if we consume too much of it, and this can lead to inflammation and a decrease in the quality of sleep.
To learn more about the effects of sugar on our brain, please see Diet and the Brain: Our brain on sugar.
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/