There is something so comforting about enjoying a cherished dessert from childhood as an adult. I LOVED dirt cups growing up. How could I not? It involved all of my favorite things: chocolate, Oreos, and if I was feeling particularly dangerous, gummy worms! So I decided it was time to give this childhood classic a makeover, and instead of using chocolate pudding, making it with a very sophisticated mousse to elevate things a bit, and serving in some crystal martini glasses—they do not get used nearly enough! But still keeping the childhood favorite—Oreos—to keep things light-hearted and approachable. The results were the perfect balance between fluffy and crunchy, sweet and bittersweet, chocolate notes, and childhood and adulthood. Grab a spoon and bring this elevated classic into your grown-up day!
Tip: This mousse would also make an excellent replacement for icing between the layers of a chocolate cake!
Note: This recipe contains raw eggs and though heated on the stovetop for a brief period on low heat, if you are immunocompromised, pregnant, or have any other health issues, use pasteurized eggs so that you can safely enjoy this creamy mousse!
Ingredients:
4 egg yolks
1/3 cup sugar
3 cups heavy cream, divided into 1 cup and 2 cups
6 oz semi-sweet chocolate chips
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 teaspoons espresso powder
8 Oreos (or chocolate wafers) crushed
Optional: Gummy worms! Or for the grown-up version: strawberry or raspberry!
Method:
In a large bowl, beat egg yolks with a hand mixer until thick and lemon-colored. Gradually beat in sugar until well incorporated.
In a small saucepan on medium-low heat, heat 1 cup of heavy cream until bubbles form around the sides of the pot, stirring occasionally. Do not boil! Once warmed, take off the heat.
Stir 1/2 of the heated cream into the egg mixture to temper the eggs. Slowly stream in cream, stirring eggs constantly.
Once 1/2 of the cream is added, pour the tempered eggs/cream mixture, into the saucepan with the rest of the cream and place over low heat.
Cook for about 5 minutes, stirring constantly until thickened. Do not boil!
Stir in chocolate chips until melted.
Add in espresso powder, vanilla, and salt and stir until incorporated.
Take off heat and pour the mousse into a bowl. Cover and refrigerate for 2 hours.
Beat 2 cups of heavy cream with a hand mixer until stiff peaks form. Fold into the mousse.
Crush Oreos or chocolate wafer cookies into the bottom of the serving dish, spoon in mousse, and place additional cookies over the top for an extra crunch! For some nostalgic flair, add some gummy worms (or fruit!).
Serve immediately!
