-
1
Soak the gelatin in water.
-
2
Break the white chocolate.
-
3
Put the milk, sugar, instant coffee and brandy in a sauce pan and heat until it is nearly boiling.
-
4
Add white chocolate into the mixture from Step 1 and let it melt completely.
-
5
Add the soaked gelatin and dissolve completely.
-
6
Add 10 g of sugar and vanilla oil to the cream and whisk until soft peaks form.
-
7
Chill the liquid from Step 2 in a bowl over ice water.
-
8
Mix the chilled liquid from Step 2 with the whipped cream in 8 batches, mixing well.
-
9
Fold in to create a thickened mixture.
-
10
It is better to do Step 4 while chilling the mixture in a bowl over ice water.
-
11
It is important that the white chocolate liquid from Step 2 is chilled completely.
-
12
Break Oreo cookies and add to Step 5.
-
13
Avoid breaking them too fine or else you won't have a good accent to the mousse.
-
14
Pour the mixture into serving cups and chill in the fridge until set.
-
15
Because I only used a modest amount of gelatin, you may need more than an hour to set the mousse...
-
16
Sprinkle cocoa powder using a tea strainer after they harden.
-
17
It's done.
-
18
Garnish with your favorite toppings and it will look pretty.
-
19
This is such a soft and fluffy mousse.
-
20
Rich and tasty with delicious Oreo cookies.
-
21
If you dig with a spoon, you will see plenty of Oreo cookies inside.
-
22
I recommend using 10.
-
23
5 cookies weren't enough for me.
-
24
Scoop up the ice cream with Oreo cookies... Yum!
