Gather all your ingredients and equipment.

In a mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form, about 3 to 5 minutes.

Slowly add the powdered sugar and vanilla extract, continue beating until stiff peaks form.

Crush the Oreos into fine crumbs using a food processor or a zip-top bag with a rolling pin.

Gently fold the crushed Oreos into the whipped cream mixture.

Transfer the Oreo mousse into individual serving cups or bowls.

Chill the filled cups in the refrigerator for at least 2 hours.

Drizzle chocolate syrup on top and add extra crushed Oreos if desired before serving.