Oreo Mascarpone Verrines

Ingredients

• 35 biscuits Oreo cookies (20 cookies for the powder, 15 whole cookies for the dough)
• 40 g Butter (melted)
• 250 g Mascarpone
• 40 g Powdered sugar
• 300 ml Heavy cream (35% fat) (very cold)
• 40 ml Heavy cream (35% fat) (for the ganache)
• 100 g Milk chocolate

Instructions

1. Prepare the Oreo powder

   Separate 20 Oreo cookies in half, scoop out the inner cream and place the cookies in the blender. Pulse blend until a fine powder is obtained.

   Time: PT5M

2. Mix powder and cream

   Pour the Oreo powder into the bowl containing the recovered cream and mix until homogeneous.

   Time: PT2M

3. Prepare the Oreo dough with butter

   Place the remaining 15 whole Oreo cookies in the blender, add 40 g melted butter and blend until a slightly doughy paste is obtained.

   Time: PT3M

4. Set aside the bases

   Set aside the two preparations (powder+cream and Oreo dough).

   Time: PT1M

5. Mix mascarpone and powdered sugar

   In another bowl, combine 250 g mascarpone with 40 g powdered sugar and mix briefly.

   Time: PT2M

6. Whisk the heavy cream

   Add the 300 ml very cold heavy cream to the mascarpone mixture and whisk on medium‑high speed until stiff peaks form.

   Time: PT5M

7. Fold in the whipped cream

   Gently fold the whipped cream into the mascarpone mixture by lifting the mass with the spatula.

   Time: PT2M

8. Transfer to a piping bag

   Transfer the Oreo mascarpone cream into a piping bag fitted with a plain tip.

   Time: PT1M

9. Assemble the base in the verrines

   Place a small amount of the Oreo base (powder+cream or dough) at the bottom of each verrine and press firmly with the back of a spoon to form a compact layer.

   Time: PT3M

10. Prepare the chocolate ganache

    Combine 40 ml heavy cream with 100 g milk chocolate in a microwave‑safe bowl. Heat for 20‑30 s on high power, remove and stir until the chocolate is completely melted.

    Time: PT5M

11. Cool the ganache

    Let the ganache sit at room temperature until it is warm, then refrigerate for 5 minutes to thicken slightly.

    Time: PT5M

12. Garnish and glaze

    Pipe the Oreo mascarpone cream into the verrines until the sides are filled. Smooth the surface, then gently pour the cooled ganache over the top.

    Time: PT3M

13. Refrigerate until serving

    Place the verrines in the refrigerator for at least 30 minutes before serving.

    Time: PT0M

Nutrition Facts

Calories

880

Protein

20 g

Carbohydrates

62 g

Fat

81 g

Fiber

6 g

Ingredient Substitutions

• Instead of Oreo cookies: chocolate cookies, chocolate cookies
• Instead of Butter: margarine
• Instead of Mascarpone: cream cheese
• Instead of Powdered sugar: granulated sugar
• Instead of Heavy cream (35% fat): whipping cream
• Instead of Heavy cream (35% fat): whipping cream
• Instead of Milk chocolate: dark chocolate, white chocolate

Equipment Needed

• Blender or mixer
• Mixing bowl / large bowl
• Electric mixer or whisk
• Piping bag (or zip‑lock bag)
• Microwave
• Silicone spatula
• Verrines or small glasses
• Kitchen scale

Critical Steps — Do Not Skip

• Prepare the Oreo powder
• Prepare the Oreo dough with butter
• Whisk the heavy cream
• Assemble the base in the verrines
• Prepare the chocolate ganache
• Garnish and glaze

Chef Tips from the Video

• Use room‑temperature Oreos to make grinding easier.
• Sift the powdered sugar before adding it to the mascarpone.
• For a glossy finish, pour the ganache while it is still slightly warm.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 4 to 5 days.

Freezer: Not recommended, the cream texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Oreo base and ganache the day before and keep them separate in the fridge.
• The mascarpone cream can be whipped in advance and kept refrigerated for up to 24 h.
• Assemble the verrines just before serving so the ganache stays glossy.