Wondering what to make with those new gluten free Oreos? This gluten free Oreo mousse is the easiest mousse you’ll ever make and is just like the Grey Stuff at Disney!
Who hasn’t tried the new gluten free Oreos??? I bought both the regular and double stuff and let me just say this–I was wrong. Because I hadn’t had a real Oreo in years, I thought all “fauxreos” out there were just as good. I think I even stated they were better than a true Oreo. And I now admit that I was wrong.
It’s kinda like having a Diet Coke and having a “diet cola.” They just don’t compare. My one guilty pleasure that I don’t want to give up is my Diet Coke. Whereas everyone else drinks a cup of coffee or tea when they wake up, I drink a can of Diet Coke. But if someone brought home Diet Pepsi, I’d rather go without than drink Diet Pepsi. If I go to a restaurant and want to order a soda, I’ll ask the waiter if they have Coke or Pepsi products. If it’s Pepsi, I order water.
This is how I NOW feel about Oreos and fake Oreos. Oreo is a superior product. Sorry, all you other wannabees. You just don’t compare. You’ll do in a pinch, but the real gf Oreos are what dreams are made of! Especially those Double Stufs!!
What is Gluten Free Oreo Mousse?
This is an absolute GENIUS recipe and I so wish I could take credit for it. But I cannot. This is the brain child of Ann Reardon from How to Cook That. Check out this Oreo post for all her delicious-looking Oreo ideas.
Gluten free Oreo mousse starts with Ann Reardon’s genius recipe and basically makes an easy, light mousse from Oreos. It can be piped or spooned like any mousse can, and it has a light chocolatey flavor that’s not overly rich.
Probably the only thing about this mousse that might be off putting is the color. It comes out looking somewhat grey. But those of us who have been to Disney World (or Disneyland) know all about the Grey Stuff. I think it looks and probably tastes exactly like it! So I’ve dubbed this gluten free Grey Stuff. If you don’t know about the Grey Stuff, just listen to the lyrics of “Be Our Guest.”
If you don’t have gf Oreos and want to make chocolate mousse, I have another easy recipe on the blog here.
Only Four Ingredients
This recipe starts with 2 ingredients–gluten free Oreos and heavy cream. I’ve added a few more ingredients, just to make it my own and add a little more flavor. Those will come later.
Break up the Oreos with your fingers into a large bowl. They don’t have to be any particular size, just broken up roughly. Now pour the heavy cream on top of the cookies.
Cover the bowl with plastic wrap and put it in the fridge overnight. The waiting is literally the hardest part of making this mousse. We want the cookies to soften completely, and an overnight rest in a heavy cream bath is just what they need.
Whipping the Mousse
The next day, remove the bowl from the fridge and begin whipping it until soft peaks form. Those cookies will be nice and soft and whip right into the heavy cream and become one with it.
Add a couple tablespoons of powdered sugar and a teaspoon of vanilla extract and continue whipping to stiff peaks.
Serving Gluten Free Oreo Mousse (aka Grey Stuff)
At Disney (World and Land), there are several different variations of the Grey Stuff floating around. I’ve never had it because once I heard about it, I was already diagnosed with Celiac and couldn’t have it. However, my family all had it and wouldn’t shut up about it! I was sitting there eating my nasty (sorry Disney) gluten free sugar free lemon cream puff at Be Our Guest. They oooohed and aaaahed about the Grey Stuff as I spit out the gross cream puff. Haha!
At that time, the Grey Stuff was served in a rectangular chocolate tart crust. I remember my son in particular could not stop saying how good it was. After tasting this homemade version, he said it was the best mousse he ever had!!
Some other ideas for serving:
- Piped or spooned into individual dessert dishes and sprinkled, if desired, with gluten free large nonpareils (like I did in these pictures).
- Spooned (or piped) into individual tart shells or a large tart shell.
- Piped into chocolate mousse cups (these can be purchased at grocery stores or online here or you can make them yourself).
- Dolloped or piped onto a shortbread cookie (I believe this is how it’s done in Disneyland, but don’t quote me on that).
- Spooned into goblets alternating with gluten free Oreo crumbs, like a parfait.
However you serve it, you won’t believe how delicious it is!
Gluten Free Oreo Mousse (aka the Grey Stuff)!
- 16 gluten free Oreo cookies
- 2 cups (480 ml) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- gluten free sugar pearls or nonpareils for garnish, if desired
- Break apart cookies over a large bowl and pour over heavy cream to cover cookies. Cover the bowl with plastic wrap and place it in the refrigerator overnight.
- The next day, remove the bowl from the fridge and whip until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form.
- Pipe or spoon into dessert dishes and sprinkle with decorations, if desired. Serve immediately, or refrigerate for up to 3 days. Mousse can also be refrigerated in a covered container and piped or spooned right before serving.
Adapted from Ann Reardon’s How to Cook That