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
