One of my sisters is obsessed with pretty much anything cookies and cream. The day that her divorce papers were to be signed, I knew that I wanted to surprise her with something cookies and cream. And, since she’s the fancy sort, I decided to try making cookies and creme entremets.
Long story short, there were a lot of happy screams of delight that evening. Then, sadly, COVID hit hard and she packed up and went off to NYC to go save lives. I haven’t gotten to make them for her again since. But, since the entremets were such a big hit, I decided to pass the recipe along.
These cookies and cream entremets are made of a few components. There is a chocolate ganache center, a cookies and cream “mousse”, and a full sized chocolate sandwich cookie thrown in for good measure. I serve the cookies and cream entremets on a brownie base. You could probably also serve it over sponge or wafer cookie, if you wanted.
One of the best parts about entremets is that they can mostly be made in advance and then frozen until you’re ready for them. Even mirror glaze can be made ahead of time and refrigerated or frozen until you need it. Then, you just reheat it and pour.
If you will be serving your entremets on a brownie (or other) base, make sure that the glaze has set before transferring.
The end-result is a beautiful, Instagram/Pinterest worthy dessert that will leave a lasting impression. Next time, I might let the mirror glaze cool a little longer before coating, but otherwise I am very happy with the results!
Cookies And Cream Entremets
Ingredients
For the ganache centers:
- 1/3 cup heavy cream
- 3oz bittersweet chocolate, chopped
For the cookies and cream mousse:
- 8oz cream cheese, softened
- 1 1/4 cup heavy cream
- 1/3 cup icing sugar
- 1 tsp vanilla
- 3/4 cup crushed chocolate sandwich cookies
- 1 tbsp gelatin
- 3 tbsp water
Additional ingredients/materials:
- 1/2 batch white mirror glaze (I used this recipe)
- 1 recipe for your favorite brownies, baked in an 8×8 pan
- 12 full-sized chocolate sandwich cookies
- Mini chocolate sandwich cookies for garnish
- 2 6-cavity hemisphere molds
- 1 15-cavity hemisphere mold
Directions
Make the ganache centers:
In a microwave safe bowl, melt the chocolate and the cream by microwaving in 15-second bursts until the mixture is smooth. Divide the mixture evenly among the cavities of the 15-cavity mold. Freeze until ready to use.
Make the cream layer:
Add the water to a small, microwave-safe bowl. Sprinkle the gelatin over the top. Allow the gelatin to soften for about 5 minutes. Microwave the mixture in 10-second bursts until the gelatin is fully dissolved. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, mix the cream cheese and icing sugar until smooth. Add the heavy cream and continue whipping until the mixture starts to thicken. Once thickened, add the gelatin mixture and continue whipping until the mixture starts to hold its shape. Add the vanilla extract, and then gently fold in the crushed sandwich cookies.
Assembly
Fill each cavity of the 6-cavity hemisphere molds about 1/2 full of the cream mixture. Gently press 1 frozen ganache dome into each, flat side facing up. Top with 1 chocolate sandwich cookie, gently pressing down to that the top is flush with the top of the cavity. Add more cream mixture, if needed, to fill the entire cavity. Use an offset spatula to smooth and flatten out the tops. Cover with plastic wrap and freeze overnight, or until ready to use.
Glazing and serving:
Prepare the mirror glaze according to the recipe directions.
Use a round cookie or biscuit cutter to cut out circles of brownie. If your brownie is thick, you can cut each circle in half to double the number of brownie bases. Arrange the brownie circles on a serving tray or plate.
Arrange the frozen entremets on a wire rack with a parchment-lined cookie sheet underneath. Pour the cooled mirror glaze evenly over each entremet, adding a second coating if needed. Allow a few minutes to set, then garnish with a mini chocolate sandwich cookie (if using). Gently lift each glazed entremet off of the rack and transfer on top of a brownie circle. Cover and refrigerate until ready to serve.