Ingredients
15 chocolate sandwich cookies (like Oreos)
4 tablespoons unsalted butter, melted
1 1/2 cups heavy whipping cream, cold
1 cup semi-sweet chocolate chips
1/4 cup hot cocoa mix
1/4 cup powdered sugar
1 teaspoon vanilla extract
8 large marshmallows
Shredded coconut for rolling (optional)
Instructions
1. Crush the chocolate sandwich cookies into fine crumbs and mix with the melted butter.
2. Press the crumb mixture firmly into the bottom of 6-8 dessert cups and chill for at least 30 minutes.
3. Melt the semi-sweet chocolate chips until smooth and set aside to cool slightly.
4. In a large bowl, beat the cold heavy whipping cream until it begins to thicken.
5. Gradually add the powdered sugar, hot cocoa mix, and vanilla extract, beating until stiff peaks form.
6. Gently fold the cooled, melted chocolate into the whipped cream until just combined.
7. Spoon or pipe the mousse mixture over the chilled crusts in the dessert cups.
8. Refrigerate for at least 2 hours, or until the mousse is firm.
9. Just before serving, top each cup with a large marshmallow to create a ‘bunny tail’.
Notes
These mousse cups can be made up to two days in advance; just add the marshmallow topping before serving. For leftovers, cover and refrigerate for up to three days. You can substitute the cookie crust with crushed Biscoff cookies or chocolate graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg