By Ann Reardon
A delightful dessert served in mini ceramic plant pots, creating a fresh and fun garden vibe. Dig in, literally, and enjoy the Mint Chocolate Mousse below the Oreo “soil.”
Place the Oreos and cream into a bowl, ensuring the cookies are completely covered. Seal the bowl with plastic wrap and refrigerate for at least 3 hours. Using an electric mixer, whip on high speed to form a thick mousse. Stir in the peppermint essence and spoon the mousse into 6 small serving dishes, flattening the top of each one.