Chocolate Cookie Mousse
Chocolate Cookie Mousse requires approximately 25 minutes from start to finish. This recipe serves 16. One serving contains 352 calories, 3g of protein, and 24g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy whipping cream, semisweet chocolate chips, oreo cookies, and a few other things to make it today.
Instructions
Crush 16 cookies; sprinkle into an 8-in. square dish.
Drizzle with milk. In a microwave-safe bowl, combine 2/3 cup cream and chocolate chips. Microwave, uncovered, on high for 45 seconds. Stir; microwave 20-40 seconds longer or until chips are melted. Stir until smooth; cool to room temperature.
Meanwhile, in a bowl, beat remaining cream until soft peak form. Fold into chocolate mixture.
Spread a third of the chocolate mixture over crushed cookies. Separate eight cookies; place over chocolate mixture. Repeat. Top with remaining chocolate mixture.
Garnish with remaining whole cookies. Cover and freeze for up to 2 months. Thaw in the refrigerator for at least 3 hours before serving.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.