Chocolate Mousse with Cookie Crumbles
This post is sponsored by Reddi-wip, but all opinions are my own.
Who doesn’t love chocolate for Valentine’s Day? Chocolate Mousse with Cookie Crumbs is even better. So smooth and creamy. Talk about a great way to #ShareTheJoy and love!
Have you ever noticed that Valentine’s Day isn’t just about love, but also joy? I mean, naturally love brings people joy. But even if you aren’t in love with someone, it’s a great day to just tell someone how much they mean to you – even if it’s in that cute 10 year old Valentine card way. No matter what, hearing that someone matters to you brings joy.
People enter our lives for so many different reasons, but I often find that I’m so caught up in what I’m doing that I don’t just stop and enjoy the moment as much as I should. With as busy as I’ve been over the last year, I made a very intentional decision at the beginning of the year to focus on the joy in all the little things that are happening right now instead of getting caught up in what’s to come.
So I’m so excited to partner with Reddi-wip today so that we can all take a moment to share the joy! I don’t know about you, but chocolate mousse makes me happy! And sharing desserts with people will certainly bring them joy too.
This Chocolate Mousse is made with a yummy cookie crumble for some extra chocolate flavor and contrasting texture. I love them together. And to top it all off, there’s the perfect whoosh of Reddi-wip. Did you know one whoosh of Reddi-wip is only 15 calories and made with real cream? Good stuff right there. I think I’ll take several whooshes. 🙂
The mousse is pretty easy to make too. Just combine the egg yolks, sugar and some heavy whipping cream in the top of a double boiler – or if you don’t have one (I don’t either) you can do it a metal bowl set over a pot of simmering water. Whisk the ingredients while they cook over the heat. They’ll begin to thicken a bit, lighten in color and increase in volume. When in doubt, check that they’ve reached 160 degrees.
Once cooled, you’ll add melted chocolate and whipped cream to the mousse, then top with cookie crumbles and a whoosh of whipped topping!
I placed my mousse into five 9 ounce cups, but you could definitely use smaller cups and get about double that. The cute little cups below would be great for sharing with kids – plus they’re disposable! Of course no matter how you share them, I definitely hope you enjoy them. And don’t forget to share the joy!
Chocolate Mousse with Cookie Crumbles
- Yield: Five 9-Ounce Chocolate Mousse Cups
- Category: Dessert
- Method: Stove
- Cuisine: American
- 1/2 cup chocolate sandwich cookie crumbs
- 1 tbsp butter, melted
- 4 egg yolks
- 1/4 cup sugar
- 1 3/4 cups heavy whipping cream, divided
- 8 oz semi sweet chocolate chips
- 3/4 cup powdered sugar
1. Combine cookie crumbs and melted butter. Keep a couple tablespoons aside for topping, then divide the remaining crumbles between the cups for the mousse.
2. In a metal or glass bowl, whisk together egg yolks, sugar and 1/2 cup heavy whipping cream until combined.
3. Place bowl over a pot of simmering water and cook, whisking constantly. The mixture will thin out at first, then begin to thicken. Egg mixture will be ready when is has slightly thickened, lightened in color and has more volume. It should take about 7-10 minutes and reach 160 degrees. Do not boil. Remove egg mixture from heat and set aside.
4. Place chocolate chips in a small bowl and melt in the microwave in intervals of about 20 seconds, stirring between each interval, until smooth. Add chocolate to egg mixture and whisk until smooth. Set aside to cool to about room temperature.
5. In another bowl, make whipped cream. Whip remaining 1 1/4 cups of heavy whipping cream until it begins to thicken. Add powdered sugar to cream and continue to whip until it reaches stiff peaks.
6. Fold about a ¼ cup of whipped cream into the chocolate mixture until smooth to thin out the chocolate mixture a bit. Then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold in the remaining chocolate mixture.
7. Divide chocolate mousse between the cups then refrigerate until firm, 3-4 hours. Keep refrigerated until ready to serve.
8. Just before serving, top mousse with remaining cookie crumbles, a whoosh of Reddi-wip and some sprinkles.
This is sponsored content written by me on behalf of Reddi-wip. The opinions are all mine.