These decadent vegan Chocolate Mousse and Oreo Stuffed Puff Pastry Shells take little hands-on work, plus baking and at least one hour of chilling. They can be soy-free with suitable pastry, chocolate chips and cookies. They're a kid and adult pleaser.
My Chocolate Mousse and Oreo Stuffed Puff Pastry Shells are complex, with a delicious mix of textures and flavors: much like love is. There's the soft and silky chocolate mousse, the flavorful crunch of the cookies, the crispy, flaky delicacy of the golden puff pastry shells. And, ultimately, it's all really quite simple to pull together: exactly the way love should be.
I wanted to make a quick Valentine's Day dessert that would tell my loved ones just how much I care for them, even when I'm on a tight schedule. These Chocolate Mousse and Oreo Puff Pastry Shells are a natural winner because they combine something my little one would love, chocolate and Oreos, with something my big one would love, silky, decadent mousse in a flaky shell. What I love is that they are hardly any work for me: the puff pastry shells are store bought, and the only thing I really need to do is blend and heat up the cashew cream and stir it into the chocolate. Oh, and I did have to chop up some Oreos. 😉
The puff pastry shells are great because they are vegan, and pretty much fool-proof. All you need to do is pop them into the oven and you have delicious, flaky pastry Valentine's Day is a special time around here because it is our wedding anniversary too (and it falls just a day after my birthday). I can't think of anything more delicious than these delicate shells to give our special day an indulgent flavor. Hope you try 'em, and a very happy Valentine's Day to you!
Recipe card
Vegan Chocolate Mousse and Oreo Stuffed Puff Pastry Shells
Ingredients
- 12 vegan puff pastry shells (2 packages, or enough for 12 shells)
- ½ cup raw cashews
- 1 cup filtered water
- ¾ cup vegan bittersweet chocolate chips
- 2 teaspoon pure vanilla extract
- ½ cup sugar
- 8 Oreo cookies (chocolate or vanilla, chopped, divided)
- 2 tablespoon walnuts (chopped, for garnish)
Instructions
- Preheat the oven and bake the vegan puff pastry shells according to the package directions, about 20 minutes, until risen and golden. Set aside to cool. When cool enough to handle, cut out the centers with a small paring knife to create shells.
- Blend the cashews with the water and strain into a small saucepan. Heat for about 5 minutes, until steam rises from the cashew cream, but don't let it boil. You want it just hot enough to melt the chocolate.
- Place the chocolate chips, vanilla, and sugar in a bowl. Pour the hot cashew cream over it and mix well until all the chocolate has melted.
- Cover the chocolate with cling wrap and place in the refrigerator for at least an hour to solidify into a mousse.
- Remove the mousse from the refrigerator. Reserve a little of the chopped Oreos for topping and mix the rest into the mousse. Scoop into the cooled puff pastry shells. Top with the reserved Oreo bits and walnuts. Serve at room temperature.
Notes
- Allow additional time for package-directed pastry thawing and for the shells to cool completely. Pastry baking time and temperature depend on the package.
- For a soy-free version, choose suitable pastry shells, chocolate chips and sandwich cookies.
Nutrition Information
SS says
Hi. Would these hold if I made them in the morning and took them to a potluck dinner party in the evening? Or would they become soggy?
Vaishali says
You will need to keep them in a cooler unless you're planning to get there and serve in an hour or so after making. You can also carry the baked shells and mousse separately, and spoon the mousse into the shells before serving.
Hannah says
Oh my God, these look amazing! Oreos and puff pastry sound like a perfect combo. Who doesn't love both? Thanks for sharing!
Jules says
Hi Vaishali, I tried these yesterday for my little ones. They were delicious -- my four-year-old couldn't stop eating. Thanks for the recipe.