Dirt Cups (Oreo Chocolate Mousse)
My Oreo chocolate mousse “dirt cups” are rich, decadent, and will most certainly impress your friends at your next Halloween Spooktacular. I make the base of this fun, nostalgia-fueled dessert using bittersweet chocolate, egg yolks, heavy whipping cream, butter, sugar, vanilla extract, and a pinch of sea salt. I then top everything with crushed Oreo cookies and some fruity gummy worms to serve around Halloween or sans gummy worms at other times of the year. It’s a straightforward and creative dessert for kids and adults alike. Typically, dirt cups use pudding, but I’m such a huge mousse fan that I couldn’t resist switching it up and making things a little French this time around!
Feel free to add Milano “tombstones” to the meal if you want to make a grave scene for Halloween, or just leave the gummy worms on top for the classic Dirt Cup look!
Having your Mise en Place ready to go is essential for this recipe as there are time-sensitive ingredients
In October, when I was a kid, my mother would make dirt cups for me as a whimsical, seasonal treat. It’s been a very long time since I had dirt cups. I think the last time was at someone’s junior high school birthday party at the T.G.I. Fridays next to the movie theater. Still, now and then, my mind wanders back to dirt cups, and recently, I found myself craving the comfort that nostalgia cooking brings me, especially because Halloween is less than a week away, and it’s my favorite holiday!
Rich and decadent chocolate mousse ready to be topped with crushed Oreos and gummy worms!
I think the most crucial step in this recipe is when you whip the egg yolks. You need to try and beat as much air as possible into the yolks so that the dessert doesn’t turn out dense while it still holds its shape. You want a light and fluffy consistency for your mousse, so be sure to whip the egg yolks until they are light yellow, foamy, and ribbon. The mousse should be as soft and airy as a cloud and silky smooth from the addition of heavy whipping cream. You should also eat it close to room temperature, which means you will need to remove it from your refrigerator around 30 minutes before serving for it to have the optimum texture. It’s also a good idea to leave the mousse in the fridge for at least 12 hours to make sure it sets.
If you want to have a drink with dessert, I would recommend a tawny Port or a sweet White Sauternes. I think an Espresso Martini or a White Russian would also pair well with this dessert, as would a plain cup of ice-cold milk!
In the winter, top the cups with some whipped cream and gingerbread men to make it snow-themed, or add some tiny mint leaves to the center to serve for spring!
Ingredients
4 large egg yolks, room temperature
2 1/3 cups of heavy whipping cream
1 cup of bittersweet chocolate, finely chopped
1/4 cup of granulated sugar
3 tablespoons of unsalted butter
1 1/2 teaspoon of vanilla extract
Pinch of sea salt
~8 Oreos, finely crushed
4-8 gummy worms
(optional) 1/2 teaspoon of cream of tartar
(optional) 4 Milano cookies for gravestones
Cooking Instructions
Separate the egg yolks and set them aside until they are at room temperature
Measure your ingredients and finely crush the Oreos in a zip lock bag or using a food processor
Heat 1 cup of the heavy whipping cream in a pot over low heat until hot but not boiling
Using an electric mixer, beat egg yolks in a bowl on medium to medium-high speed for around 3-5 minutes or until they look pale and fluffy. Slowly add in the optional cream of tartar and beat until soft peaks form
Gradually add in the sugar and mix completely
Slowly whisk in the heavy whipping cream from the stove into the egg yolk and sugar mixture and then pour back into the pot
Whisking by hand constantly on low heat, cook the mixture until it thickens, but never boil
Add in the vanilla extract and butter. Gradually drop in the chocolate, cooking until it is melted
Let the mixture cool to room temperature in a large bowl for 30-45 minutes. Cover and refrigerate for around 30-45 minutes as well, stirring every 10 minutes with a metal utensil
Using an electric mixer, whisk the remaining heavy whipping cream in a large chilled bowl at medium to medium-high speed until it stiffens
Remove the chocolate mixture from the refrigerator and fold in the whipped cream
Divide, Pipe, or spoon the mixture into individual serving bowls or cups and chill covered for 12 hours
Remove from the refrigerator and sprinkle the crushed Oreos on top of each cup or bowl. Place a gummy worm onto each mousse cup. Let the dessert sit for a half-hour outside of the refrigerator, and serve
(optional): Stick a Milano cookie off to the side as if it were a tombstone, or optionally draw RIP onto the cookie using melted chocolate and a toothpick before sticking them in
