Monday, May 21, 2012

Cape May Cafe: Chocolate Cookie Mousse Recipe

Cape May Cafe: Chocolate Cookie Mousse
*makes 6 servings


6 chocolate sandwich cookies with creme filling (Oreos)
2/3 cup white chocolate
1 cup heavy whipping cream
1/2 teaspoon Knox granulated gelatin
3 egg yolks


   Process cookies in a food processor until finely ground or crush in a freezer bag with a rolling pin. Set aside.

   Melt white chocolate in a double boiler or in microwave at 50% power in 30 second increments, stirring often. Set aside for next step.

   Whip the heavy cream until medium-firm peaks form. Pour 1/4 of the whipped cream into a saucepan and sprinkle in the gelatin. Let sit for 3 minutes until the gelatin softens and swells. Turn heat to low and stir constantly until gelatin dissolves. Remove pan from heat and blend in egg yolks. Add in the melted chocolate, stirring quickly to avoid lumps.

   Fold the remaining 3/4 of whipped cream with the crushed cookies then mix into the white chocolate/gelatin mixture. Spoon into serving bowls or champagne glasses. Refrigerate 2 - 4 hours before serving. Enjoy!!

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