Step 1

Crush the oreos (the whole cookie with the cream) either by chopping with a knife, lightly blending in a blender or crushing with a rolling pin. Set aside.

Step 2

In a small pot over low heat on the stove, heat 1/3 cup heavy cream just until boiling. Place the white chocolate chips in a bowl. Once the cream is bubbling, remove from the heat and pour it over the white chocolate chips. Allow the chips to sit for 1 minute. Then use a spatula to mix until the chips are smooth and completely melted. Allow the melted chocolate to cool to room temperature.

Step 3

Pour the remaining 1 & 2/3 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.

Step 4

Add the cooled white chocolate and crushed oreos to the whipped cream and beat until the mixture is fully combined.

Step 5

Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.

Step 6

Before serving make the whipped cream topping if desired. In a chilled bowl combine 1/2 cup heavy cream and powdered sugar, beat on high with an electric mixer until stiff peaks form, this will take 2-3 minutes. Top the mousse with a dollop of whipped cream. Serve. Cover leftovers with plastic wrap and refrigerate.