Chocolate Mousse Cookie Cups Recipe | You Should Taste

Chocolate Mousse Cookie Cups Recipe | You Should Taste

Ingredients:

• Makes 11-12 servings:

• Cookie Cups:

• 2 cup (120 g) Unsalted Butter, softened at room temperature

• 2/3 cup (140 g) Granulated White Sugar

• 1 teaspoon Vanilla Paste

• 3/4 cup (125 g) All Purpose Flour

• 1/3 cup (40 g) Unsweetened Cocoa Powder

• 2 teaspoons Cornstarch

• 2 teaspoon Baking Soda

• 2 teaspoon Salt

Chocolate Mousse:

• 1 tablespoon (13 g) Powdered Sugar

• 1/2 cup (120 ml) Whipping Cream

• 3,5 oz (100 g) Dark Chocolate

• 3/4 cup (160 ml) Whipping Cream, chilled

Directions:

Cookie Cups:

Grease a muffins pan with vegetable oil (I've used Sunflower Seed Oil). In a medium size bowl, whisk flour with cocoa powder, cornstarch, salt and baking soda. Set aside. In a big size bowl, mix with a spatula the softened butter with vanilla and sugar until creamy. Add egg and mix until well incorporated.

Incorporate the flour mixture in two times. Scoop cookie dough into muffin tins using an ice cream scoop (1 scoop for every mold). Bake in preheated oven at 350° F (180° C) for 12 minutes. Remove from the oven and immediately (while still hot) use a small jar or a coffee espresso cup, to press down the center of every cookie. Cool down for about 10 minutes, then transfer cookie cups to a rack and cool completely.

Chocolate Mousse:

In a medium size heat proof bowl, add powdered sugar, ½ cup (120 ml) whipping cream and dark chocolate. Microwave until the chocolate is melted (about 40-50 seconds). If you haven't a microwave oven, you can place the bowl over a bain marie until chocolate is melted. Stir until well combined and cool down at room temperature.

In a big size chilled bowl, whip 2/3 cup (160 ml) chilled whipping cream until stiff peaks form (start to whip at low speed, in the end increase speed). Add melted chocolate mixture and mix until well combined.

If you live in a hot climate, you can refrigerate the chocolate mousse for 15-30 minutes before using it.

Assemble:

Transfer the Chocolate Mousse into a piping bag and pipe (Wilton 1M star tip) the filling into the chocolate cookie cups. Refrigerate for at least 1 hour before serving. Decorate with raspberries and mint leaves.

You can store this dessert in an hermetic plastic box in refrigerator for about 3 days.

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