Recipe: Appetizing Orange Cream Mousse Cookie Cups

Orange Cream Mousse Cookie Cups. I'm having trouble figuring out how. These Ice Cream Sundae Cookie Cups are the perfect little summertime treat! That's kind of weird because I don't ever make mousse.

These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Separate the cream from the chocolate sandwich cookies. These Nutella Mousse Cookie Cups are the perfect way to indulge! You can have Orange Cream Mousse Cookie Cups using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Orange Cream Mousse Cookie Cups

1. It’s of finely crushed oreo cookies, about 2 regular sized packages or 60 to 65 cookies, crush whole cookie, filling and all..
2. You need of melted butter.
3. It’s of mini muffin tins with paper liners in each cup.
4. It’s of fresh orange juice.
5. Prepare of 3 ounce box orange jello.
6. You need of heavy whipping cream.
7. Prepare of vanilla extract.

A chocolate cookie cup filled with Nutella mousse and topped with whipped cream. To make these Nutella Mousse Cookie Cups you need a non-stick muffin tin and a small jar or kitchen utensil to make the dent into the baked cookie. These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. In a small saucepan bring to a boil the orange juice, orange zest and heavy cream.

Orange Cream Mousse Cookie Cups instructions

1. MAKE COOKIE CRUSTS.
2. Combine oreo crumbs and butter in a large bowl, mix well. Press about a tablespoon or so into each mini muffin cup, press crumbs in bottom and up sides of liners. Bake in a 350 oven 5 minutes, cool..
3. MAKE ORANGE MOUSSE FILLING.
4. Heat 1cup orange juice to boiling, add jello and dissolve for 2 minutes. Add remaining 1 cup chilled orange juice. Chill in refigerator until starting to thicken, about 1 hour..
5. Meanwhile in a chilled bowl beat cream until peaks form, add vanilla extract.Fold cream into orange mixture. Chill again until mixture mounds slightly.Fill cookie cups with mousse.Chill 6 hours or overnight..
6. With a sharp knife gently remove cups and peel off paper liners. Garnish with orange sprinkles and chocolate shaving. Store in refigerator.
7. NOTE; If you want larger cups they can be made the same way in regular muffin paper lined muffin tins, it will make about 17 of them..

Remove from heat and pour one fourth of the boiled mixture to the yolk, for tempering, stirring. Cookie cups are our favorite creative way to take cookies beyond the ordinary—they're perfect for little hands, but just as impressive to cookie lovers of all ages! Up your dessert game with this Cookies 'N Cream Mousse from Delish.com! Meanwhile, in a large bowl, whip remaining ¾ cup heavy cream with vanilla until stiff peaks form. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.