Funfetti S'more Mousse Bombs
Makes: 30 S’MORE BOMBS
  • 1 cup (237 ml) heavy whipping cream
  • ½ cup (65 g) powdered sugar
  • 4 oz (113 g) cream cheese, softened
  • 7 oz (198 g) marshmallow crème
  • 1 cup (125 g) dry vanilla cake mix
  • 36 Birthday Cake Oreo cookies (or similar cookie), divided
  • ½ cup (113 g) sprinkles
  • 12 oz (340 g) dark chocolate chips
  • 1 to 2 tbsp (15 to 30 ml) vegetable oil
  • Sprinkles for garnish
  1. FOR THE FILLING: Prepare a batch of whipped cream first by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  2. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl as needed. Next, add the marshmallow crème and dry cake mix, and continue beating on medium speed until well combined. Crush 6 cookies in a large plastic bag such as a Ziploc bag by smashing them with a heavy kitchen tool such as a rolling pin. You will end up with a mix of fine crumbs and small pieces. Fold the crushed cookies and sprinkles into the cream cheese filling. Once mixed, fold the prepared whipped cream into the cream cheese filling.
  3. Spread the remaining cookies on a wire rack placed over a rimmed sheet pan. Use a medium-size cookie scoop to place a spoonful of filling on top of each Oreo. Give the cookies a little tap on the counter to help the filling adhere. Place the cookies in the freezer for 30 minutes to allow the filling to become firm. After 30 minutes, prepare the chocolate coating.
  4. FOR THE COATING: You will want to use a narrow bowl so that the chocolate is deep enough for dipping. In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon (15 ml) of vegetable oil for 60 seconds. Stir until the chocolate is completely smooth. If there are still chunks left, microwave for another 15 to 30 seconds. Test the chocolate by dipping your spoon into it. If the consistency is correct, the chocolate should easily run off the spoon. If it’s still too thick, add an additional 1 tablespoon (15 ml) of vegetable oil and whisk it into the chocolate.
  5. You have 2 options to coat the cookies in chocolate:
  6. OPTION 1: You can dunk the cookies directly into the chocolate, tapping off any excess on the sides of the bowl and turning them upright to allow the extra chocolate to drizzle off. You will need to work quickly so the filling does not fall off.
  7. OPTION 2: Using a spoon, drizzle the chocolate over the top of the cookies. Place the cookies on the wire rack with rimmed sheet pan beneath. With this method, there will be some run off into the pan and the cookies may not be completely coated. You may need some extra chocolate to coat them.
  8. Garnish with sprinkles. Keep refrigerated in an airtight container until serving.
Recipe by Bakepedia at