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

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. 

HOW TO ASSEMBLE

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. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Cookie Butter Chocolate Mousse

Light and creamy chocolatey mousse cups with a cookie butter centre and cookie crunch topping.

Prep Time20 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Servings: 6

Author: the communal feast

Ingredients

• 1 1/2 cup cold heavy cream
• 1 cup good quality dark chocolate
• cookie butter
• optional toppings: crumbled cookies chocolate shavings

Instructions

• In a small saucepot on low heat, warm 1/2 cup of heavy cream. Once the cream is warm, turn off heat and stir in the chocolate. Continue to stir until completely melted.
• In the bowl of a stand mixer or with an electric mixer, Beat the remaining cup of heavy cream into whipped cream until soft peaks form. Set aside 1/3 cup for the topping at the end. Keep refrigerated.
• With the remaining whipped cream, gently fold in the melted chocolate until just combined. Reserve a small amount of chocolate for the cups.
• Divide the chocolate mousse into bowls, filling halfway. Spoon 1 tsp of cookie butter and a touch of melted chocolate in the centre. Cover with more mousse and chill for at least 1 hour.
• To serve: dollop 1 tsp of reserved whipped topping, drizzle melted cookie butter overtop and finish with cookie crumbs and chocolate shavings. Enjoy!