Soak the gelatin in water. Break the white chocolate. Put the milk, sugar, instant coffee and brandy in a sauce pan and heat until it is nearly boiling.
Add white chocolate into the mixture from Step 1 and let it melt completely. Add the soaked gelatin and dissolve completely.
Add 10 g of sugar and vanilla oil to the cream and whisk until soft peaks form. Chill the liquid from Step 2 in a bowl over ice water.
Mix the chilled liquid from Step 2 with the whipped cream in 8 batches, mixing well. Fold in to create a thickened mixture.
It is better to do Step 4 while chilling the mixture in a bowl over ice water. It is important that the white chocolate liquid from Step 2 is chilled completely.
Break Oreo cookies and add to Step 5. Avoid breaking them too fine or else you won't have a good accent to the mousse.
Pour the mixture into serving cups and chill in the fridge until set. Because I only used a modest amount of gelatin, you may need more than an hour to set the mousse...
Sprinkle cocoa powder using a tea strainer after they harden. It's done.
Garnish with your favorite toppings and it will look pretty.
This is such a soft and fluffy mousse. Rich and tasty with delicious Oreo cookies.
If you dig with a spoon, you will see plenty of Oreo cookies inside. I recommend using 10. 5 cookies weren't enough for me.
Scoop up the ice cream with Oreo cookies... Yum!
Story Behind this Recipe
I wanted to make a chocolate mousse first but I only had white chocolate. I added a bit of coffee flavour with instant coffee and chocolate flavour with Oreo.
When you mix the cream and white chocolate, do this process while chilling the mixture. If you break the Oreo cookies too fine, they will become much finer while mixing with other ingredients, so be careful. I thought about this afterwards, but If I had added half of the Oreo cookies after having poured the mousse into the cups, the cookies might not have sunk to the bottom.