Make the mousse by whipping together the cream, icing sugar and instant pudding until thickened, about 2 minutes with a hand held beater on medium speed.
Grate in the mint chocolate.
Either pipe or spoon the whipped mixture into individual pots / containers.
Set in the fridge for about 20 to 30 minutes.
Crumble Oreo biscuits by placing in a ziplock bag and crushing with the back of a spoon.
Sprinkle over the set mousse and place a sprig of fresh mint into the mousse.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg