Coffee White Chocolate Mousse Cups

with Oreo Biscuit Base

Ingredients

Oreo Crumb Base

• 2 packs of Oreo biscuits
• 50 g unsalted butter

Coffee White Chocolate Mousse

• 200 g Whittaker's white chocolate
• 300 ml cream
• 125 g mascarpone
• 1 1/2 tsp instant coffee
• 1 1/2 tsp hot water
• 1 tsp vanilla extract
• Pinch of salt

Garnish

• Cocoa powder
• Shaved milk chocolate
• Few instant coffee granules

Method

Make the Oreo Crumb Base

1. Remove all cream filling from the Oreos
2. Crush biscuits finely
3. Mix with melted butter
4. Press lightly into the base of serving glasses
5. Place into fridge

Melt the White Chocolate

1. Melt white chocolate gently over low heat, or in short bursts in the microwave
2. Do not overheat

Make the Coffee Chocolate Crumble

1. Mix instant coffee with water and vanilla extract
2. Stir into the melted white chocolate with a pinch of salt
3. The chocolate mixture will tighten into a soft crumbly texture
4. Allow to cool slightly

Whip the Cream

1. Whip 200 ml of cream into soft-medium peaks
2. Set aside

Make the Mousse

1. In another bowl, combine mascarpone and remaining 100 ml of cream
2. Fold through the whipped cream until smooth
3. Crumble the coffee white chocolate mixture into the mousse
4. Fold gently until evenly distributed throughout
5. Small chocolate pieces throughout the mousse are ideal

Assemble

1. Spoon mousse over the Oreo crumb base
2. Smooth the tops lightly
3. Chill for 2-3 hours

Finish and Serve

1. Dust lightly with cocoa powder
2. Top with shaved milk chocolate and a few coffee granules
3. Serve cold