St. Patrick’s Day Oreo Mousse Cup

This St. Patrick’s Day Oreo Mousse Cup is a perfect dessert to serve on St. Patrick’s Day or any other holiday for that matter. In this case, a green gel food coloring is used to make it great for St. Pat’s Day. If you want to make it for another festive occasion just use another gel food coloring and use your own creativity for the candy centerpiece. You could add in a few drops of Bailey’s Irish Cream to the white chocolate cup to make it an adult St. Patrick’s Day dessert treat.

Oreo Mousse Cup

Cup Ingredients:

2 bags Ghirardelli Chocolate White Candy Making Wafers, 12 Ounce
3-5 drops of green gel food coloring
Wilton 570-0118 8 Cavity Round Silicone Shot Mold, Green

Candy Piece Ingredient:
Wilton 2115-2102 Candy Mold – Dessert Accents, 10 Cavities/5-Designs Chocolate/Candy Plastic Mold
Mouse Ingredients:

3 egg yolks
6 TBSP powdered sugar
1⅔ cup heavy whipping cream
5 oz Ghirardelli Chocolate wafers
6 Oreos crushed
2-3 TBSP whole milk

Chocolate Cup/Decor Directions

For this recipe you are going to need a double boiler. If you do not have one, use a stainless steel bowl that can fit inside of a large pot.
Add water to the large pot. Place the stainless steel bowl inside.
If you are using a double boiler, add some water to the bottom half and then put the smaller pot on top.
Then pour the candy melts into the top half of a double boiler.
Turn the gas or electric on to a medium heat.
Keep a close eye on the chocolate as it will soon melt.
Continue to stir the chocolate as it melts.
Remove from heat. Stir well.
Add the gel food coloring and stir until you have the color that you want.
Carefully pour the melted chocolate into the shot mold/ chocolate design mold.
Place in the freezer for 2 hours or until firm.
Remove from the freezer and carefully remove from the shot mold/ decor mold.
Set aside.

Mousse Directions

In a medium saucepan, add in 1/3 cup heavy whipping cream. Add in the egg yolks and powdered sugar.
Turn on the gas or electric on low heat.
Whisk the liquid mixture constantly until it begins to thicken.
It will be almost doubling in size.
As you take the pot off of the heat, begin to add the white chocolate wafers, and stir.
Continue to stir until the chocolate has completely melted.
Allow the chocolate to cool to room temp.
Add the rest of the whipping cream into a glass bowl.
Whip it until stiff peaks form.
Gradually whisk in 1/4 of the stiff whipped cream into the chocolate custard until it lightens.
Gently fold in the rest of the cream.
Add in the crushed Oreo’s stirring to mix well.
Add 1 tablespoon of milk (at a time) if the mousse is too thick for piping.
Spoon the mousse into a pastry bag with a large tip begin to fill the shot glass working in a circle motion fill the green chocolate shot glass.
Store in the fridge