Light and airy, decadent Cookie Butter Chocolate Mousse with whipped topping and and cookie crunch crumble. Soft, creamy, and extra chocolatey dark chocolate mousse made with just 2 ingredients and ready in just over 1 hour. The easiest chocolate dessert that everyone will love. Just sweet enough, and not too rich, with plenty of chocolate. Finish with lightly whipped cream and a dusting of chocolate shavings with crushed cookies for a tasty crunch.
The filling is made with just 2 ingredients. We use heavy cream and melted dark chocolate to create a thick, fluffy texture for a soft and creamy mousse. The process starts by warming some of the heavy cream until hot enough to melt the chocolate. Once the milk is warm, add the high quality dark chocolate and stir until just melted. The melted chocolate will have time to cool while you make the whipped cream. With an electric hand mixer or stand mixer, whip the rest of the heavy cream into soft peaks. It takes a bit of time to get there but well worth it to keep this dessert as simple and easy as possible. Once it reaches soft peaks, all that’s left to do it gently fold in the melted chocolate. Do this using a rubber spatula and slowly add the melted chocolate to the whipped cream. Fold in a figure 8 motion until just combined. Careful not to overmix, it’s okay if you still see a touch of white.
Portion out the chocolate mousse into small cups or ramekins. Fill halfway and add some cookie butter and reserved melted chocolate if you have any left right into the centre. Cover and fill almost to the top with more mousse. Chill for at least 1 hour to allow the mousse to set. Once you are ready to serve, add some whipped topping, drizzle some melted cookie butter across the top and add some crushed cookies. For the cookie butter we went with store bought ready made. It adds a nice surprise to the centre and just the right amount of sweetness. Since we went with dark chocolate and didn’t add any sugar to the recipe, it balances it out beautifully.
Although this is not a traditional chocolate mousse recipe, it is just as tasty or better. French mousse involves separating eggs and tempering the chocolate slowly to reach a light and airy texture. It’s definitely a lot of work and more classic. We really just wanted to come up with a way that would give us that classic feel for half the work. This recipe is just as silky, smooth and light and airy. With just the use of 2 ingredients, except for the addition of cookie butter and the garnish we were able to come up with something super easy, tasty and fun to serve. This is great for making ahead too and serving it to guests. The mousse will chill and set in as little as 1 hour, or even better if you have a few hours for a nicer firmer textured mousse. Of course the addition of cookie butter and the crunchy topping isn’t necessary but it adds to the presentation and sends it over the top.
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