Oreo cookies in my home never last long enough to go stale. But if you happen to have some around here is a delicious mousse recipe that any chocolate lover will enjoy.
7 Oreo cookies
2 tbsp cocoa powder, preferably Dutch processed
5 tbsp hot water
7 ounces bittersweet chocolate chopped fine
1 ½ cups cold heavy cream
1 tbsp granulated sugar
1/2 tsp table salt
Oreo cookies for decocation
In a food processor, finely crush Oreo cookies.
Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Fold in crushed Oreo cookies. Spoon the mousse in either champagne glasses or a clear glass. Top with an Oreo. Depending on the size of the glass, this recipe makes anywhere from 4-6 servings
I’ve heard about this happening to others but never thought it would happen to me. While working on a mousse, my heavy cream refused to whip. It was immune to my heavy duty Kitchenaid. I just bought it today from the local dairy farm so I know it was fresh and real heavy cream.
Then it occured to me that between the high humidity and the 20 minute ride home, the cream wasn’t cold enough So I took the metal bowl with the cream still swishing around inside, and put it in the refrigerator for about 20 minutes. Sure enough, it worked. I had a fluffy whipped cream.
Colorful berries and melons are back in season. Next to the display of fresh fruit in the market, you will probably notice the white tubs of Marzetti cream cheese fruit dip. If you never tried it, it’s delicious and I can never seem to walk by without picking up a tub. The sugar and fat content is enough to make anyone lose their appetite. What’s the point of eating something healthy if only to cancel out the health benefits by glopping on an artery clogging, calorie ridden cream dip?
Here is my homemade version of this dip. It’s fat free and sugar free.
6 – 8 ounces of plain fat free Greek yogurt (start with 6 ounces and add more if you want a thinner consistency)
8 ounces fat free cream cheese, softened at room temperature
1 teaspoon vanilla extract
2 packets or to taste, sugar substitute.
Beat together either by hand or with a mixer cream cheese and yogurt. Add in vanilla and sugar substitute. Seal well and refrigerate until ready to use.
If you would like to make the fattening Marzetti version, just combine equal parts of cream cheese and marshmallow cream.