Instructions

• Place 12 Oreos (with filling) in a bowl or food processor and crush finely. Pour in 2 Tbsp melted butter and mix with a fork or pulse in the processor until the crumbs are evenly coated with butter.
• Divide the Oreo crumb mixture evenly among 5–6 serving cups. Press the crumbs into an even layer to form the crust. Refrigerate the cups while you make the mousse.
• In a clean mixing bowl, pour 1 1/3 cups heavy cream. Using an electric hand mixer, beat the cream until soft peaks form.
• Add 3 Tbsp granulated sugar and 1 Tbsp unsweetened cocoa powder to the whipped cream. Continue beating until the cream holds stiff peaks. Set this chocolate whipped cream aside.
• In a separate mixing bowl, place 8 oz softened cream cheese and 1 Tbsp granulated sugar. Using the electric mixer, beat until the cream cheese is very smooth and fluffy with no lumps.
• Add 1/2 cup + 2 Tbsp Nutella and 1/2 tsp vanilla extract to the cream cheese. Beat until the Nutella and vanilla are fully incorporated and the mixture is light and fluffy.
• Gently fold half of the chocolate whipped cream (from step 4) into the Nutella–cream cheese mixture with a rubber spatula to lighten it. Then fold in the remaining half of the whipped cream just until no streaks remain. Do not overmix.
• Transfer the mousse to a large piping bag or use a spoon. Pipe or spoon the mousse evenly over the Oreo crust in each chilled cup.
• Cover or loosely wrap the cups and refrigerate for at least 1 hour (or up to 12 hours) to set.
• Just before serving, make the topping: pour 2/3 cup heavy cream into a clean mixing bowl. Beat with the electric mixer until soft peaks form.
• Add 1 1/2 Tbsp granulated sugar to the cream and continue beating until stiff peaks form.
• Transfer the whipped topping to a piping bag (or spoon) and pipe or dollop it onto each chilled mousse.
• If desired, garnish each cup with toasted chopped hazelnuts and/or chocolate shavings or sprinkles. Serve chilled.