Oreo Chocolate Mousse Tartlets

**Oreo Chocolate Mousse Tartlets**

*Miniature Indulgence: Velvety Chocolate Mousse Meets the Irresistible Crunch of Oreo Crust*

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### Introduction

Few desserts strike the perfect balance between elegance and indulgence like **Oreo Chocolate Mousse Tartlets**. These petite treats combine a crunchy, buttery Oreo cookie crust with a silky-smooth chocolate mousse filling — all nestled in a bite-sized tartlet shell that's perfect for parties, date nights, or just treating yourself. The contrast of textures and flavors — the bittersweet chocolate mousse against the sweet cookie crunch — makes this dessert utterly irresistible.

Whether you’re an experienced baker or a novice looking to impress, this recipe walks you through each step of crafting these show-stopping tartlets. They look fancy, but they're incredibly doable — and absolutely worth every minute.

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### Ingredients

#### For the Oreo Crust:

* 24 Oreo cookies (filling included)

* 5 tablespoons unsalted butter, melted

#### For the Chocolate Mousse:

* 6 ounces semisweet or bittersweet chocolate (60–70% cocoa), finely chopped

* 2 tablespoons unsalted butter

* 2 large egg yolks

* 3 tablespoons granulated sugar

* 1½ cups heavy whipping cream, divided

* 1 teaspoon pure vanilla extract

* Pinch of salt

#### For Garnish (Optional):

* Whipped cream

* Crushed Oreos

* Chocolate shavings or curls

* Fresh berries

* Mint leaves

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### Equipment

* Food processor or blender

* Muffin tin or mini tart pans

* Mixing bowls

* Hand or stand mixer

* Saucepan

* Whisk and spatula

* Piping bag (optional)

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### Instructions

#### **Step 1: Make the Oreo Crust**

1. Preheat your oven to 350°F (175°C).

2. Add the Oreo cookies to a food processor and pulse until you get fine crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.

3. Transfer the crumbs to a bowl and mix in the melted butter until well combined.

4. Spoon about 1½ to 2 tablespoons of the mixture into each cavity of a muffin tin (or mini tart pans).

5. Use the bottom of a shot glass or spoon to press the crumbs firmly into the bottom and slightly up the sides, forming a compact crust.

6. Bake the crusts for 5–7 minutes, just until set. Remove from the oven and let cool completely.

*Tip: If you're using a silicone muffin pan, removing the tartlets later will be easier. You can also line a metal tin with strips of parchment to help lift them out.*

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#### **Step 2: Prepare the Chocolate Mousse**

1. Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler method). Stir gently until melted and smooth. Remove from heat and set aside to cool slightly.

2. In a separate bowl, whisk the egg yolks and sugar together until pale and thick, about 2 minutes.

3. Heat ½ cup of the heavy cream in a small saucepan until just steaming (not boiling). Gradually whisk the hot cream into the egg mixture to temper it.

4. Return this mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (around 160°F or until it coats the back of a spoon).

5. Stir the custard into the melted chocolate and butter mixture, mixing until smooth and glossy. Add the vanilla extract and a pinch of salt.

6. Let this chocolate mixture cool to room temperature.

7. In a clean bowl, beat the remaining 1 cup of heavy cream to stiff peaks.

8. Gently fold the whipped cream into the cooled chocolate mixture in three additions. Be careful not to deflate the mousse — use light, sweeping motions with a spatula.

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#### **Step 3: Assemble the Tartlets**

1. Spoon or pipe the chocolate mousse into the cooled Oreo crust shells, filling each to the top.

2. Smooth the tops or create swirls with a spoon or piping tip for a decorative finish.

3. Refrigerate the tartlets for at least 2 hours, or until the mousse is fully set.

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#### **Step 4: Garnish and Serve**

Right before serving, top each tartlet with a dollop of whipped cream, a sprinkle of crushed Oreos, or a few chocolate shavings. Fresh berries or mint add a pop of color and freshness if desired.

Carefully remove the tartlets from their pans. If using a muffin tin, run a thin knife around the edges or use parchment tabs to lift them out.

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### Variations & Tips

* **Mint Chocolate Mousse Tartlets**: Add ¼ teaspoon peppermint extract to the mousse.

* **Mocha Version**: Mix 1 tablespoon of cooled espresso or strong coffee into the melted chocolate for a rich mocha flavor.

* **Peanut Butter Twist**: Add a layer of peanut butter between the crust and mousse.

* **Make Ahead**: These tartlets can be made a day in advance and stored, covered, in the refrigerator.

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### Conclusion

**Oreo Chocolate Mousse Tartlets** are the epitome of luxurious, bite-sized desserts. With their elegant presentation, rich flavor, and satisfying texture, they’re guaranteed to wow guests or delight your family. The best part? You don’t need any fancy techniques or tools — just good ingredients and a little love.

From their crunchy Oreo base to the dreamy chocolate mousse filling, these tartlets deliver everything a chocolate lover could want in one perfectly portioned treat. Enjoy every silky, chocolatey bite!