Ingredients

• 1 pack oreo cookies
• 200ml whipping cream
• 50 gms sugar (skip if your cream is sweetened)
• 10 ml espresso
• 1 tblsp gelatin

How to Make Oreo espresso mousse

• Take the gelatin powder in a microwave safe bowl and add 2 tblsp of water to it. Microwave this for 30 seconds or until it melts completely. Keep it aside.
• Whip the cream until stiff peaks form. Fold in the sugar (optional) and espresso slowly until they blend well. Now mix the melted gelatin.
• Fill the whipped espresso mousse into a piping bag.
• Place one oreo cookie each in cup cake liners. Now pipe swirls of coffee mousse on top of the cookies.
• Set them in the fridge for at least an hour and serve chill. Enjoy biting into a coffee and chocolate cookie dessert.

  Recipe and image courtesy: 4th sense cooking