Hands On: 45 minutes
Total Time: 45 minutes (+ 2 hours chilling time)
Serving Size: ¾ cup (200 mL)
Recipe Yield: 25

Ingredients

Tangerine Mousse:
154 gDr. Oetker Tangerine Mousse Mix
2 cups (500 mL)cold 2% milk
Chocolate Mousse:
154 gDr. Oetker Chocolate Mousse Mix
2 cups (500 mL)cold 2% milk
Cookie Cups:
10 ½ cups (2.5 L)lightly crushed chocolate chip cookies (900 g)
50maraschino cherries (about 500 g)
50white or dark chocolate chips (about 15 g)

Directions

  1. Tangerine Mousse: Place tangerine mousse mix into large mixing bowl. Add milk and stir. Scrape down sides and bottom of bowl. Using electric mixer, mix at low speed for 1 minute. Scrape down sides and bottom of bowl. Cover the mixer. Whip at high speed for 5 to 6 minutes or until peaks form. Chill in refrigerator for 2 hours.
  2. Chocolate Mousse: Meanwhile, place chocolate mousse mix into another large mixing bowl. Add milk and stir. Scrape down sides and bottom of bowl. Using electric mixer, mix at low speed for 1 minute. Scrape down sides and bottom of bowl. Cover the mixer. Whip at high speed for 5 to 6 minutes or until peaks form. Chill in refrigerator for 2 hours.
  3. Cookie Cups: Place 3 heaping tbsp (50 mL) crushed cookies into bottom of each serving glass or clear serving cup. Layer with ¼ cup (60 mL) tangerine mousse, 3 heaping tbsp (50 mL) crushed cookies and ¼ cup (60 mL) chocolate mousse.
  4. Garnish each monster mousse cup with 2 maraschino cherries. Arrange a chocolate chip on top of each cherry to resemble the eyes of a monster.

Tip:  Alternatively, garnish mousse cups with 2 mini marshmallows, then pipe with melted dark chocolate to resemble the eyes of a monster.