Instructions

• In a mixing bowl combine the finely crushed Oreos (13 / 150 g) and the melted butter (2 Tbsp / 28 g). Divide the mixture among 8 small dessert cups and press into an even layer to form the crust. Set cups aside.
• In a small bowl pour the cold water (2 Tbsp / 30 ml) and sprinkle the gelatin powder (1 1/2 tsp) evenly over the surface. Let the gelatin bloom for 5–10 minutes.
• While the gelatin is blooming, pour the heavy cream (1 1/2 cups / 350 ml) into a medium mixing bowl. Using an electric mixer, whip until soft peaks form. Add 1/4 cup (35 g) of the powdered sugar and continue whipping until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
• In a separate mixing bowl beat the softened cream cheese (2 × 8 oz packages) with an electric hand mixer until smooth and fluffy, about 2 minutes. Add the remaining powdered sugar (1 1/4 cups / 164 g) and mix until combined.
• Add the mint extract (1 tsp), peppermint extract (1/2 tsp), and green and yellow food coloring (if using) to the cream cheese mixture and mix until evenly incorporated.
• Microwave the bloomed gelatin on high for 30 seconds, then immediately whisk for 1 minute to ensure it is fully dissolved. Let the gelatin cool for 3 minutes (do not let it begin to set), then pour it into the cream cheese mixture and blend immediately with the hand mixer until fully incorporated.
• Gently fold the whipped cream and the finely chopped semi-sweet chocolate (1 × 3.5 oz bar, or more to taste) into the cream cheese mixture until evenly combined. Do not overmix.
• Spoon or pipe the mousse over the prepared Oreo crusts in the cups, smoothing or shaping the tops as desired. Refrigerate the mousse cups for at least 3 hours to set.
• Just before serving, top each cup with sweetened whipped cream and garnish with mint leaves and additional finely chopped chocolate, if desired.