If you love bite sized desserts, these mini chocolate cookie cups filled with blackberry mousse are perfect for you. Slightly tart and deliciously chocolatey, these are super handy on movie nights or for entertaining a crowd.

Ingredients – 14 – 16 mini cookie cups

For the Chocolate Cookie Cups
1 cup AP flour
2tbsp Dutch Process Cocoa
2 tbsp regular cocoa
1/2 tsp B soda
1/4 tsp salt
1/2 cup coconut oil (solid)
1/4 cup sugar
1/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract
A wine cork, or any other cylindrical object that can be used to press down the cookie to form cup shape.

Directions
(Firstly, if your coconut oil is liquid, stick it in the freezer till it solidifies)

Preheat oven to 350F. Grease a large mini cupcake pan thoroughly and set aside.

In a small bowl, whisk together the flour, both cocoa powders, baking soda, and salt. Set aside.

In a stand mixer, fitted with the paddle attachment, beat coconut oil and both sugars on medium high till light and fluffy.

Reduce the speed, and add the egg and vanilla extract. Beat till fully incorporated.

Finally, add the dry mixture and beat till just combined.

Make cookie dough balls of approximately 1 tbsp and flatten them into the greased muffin tray. Bake for around 10 mins.

While your cookies are baking, make sure to go find the cylindrical object. I used a wine cork. Because, the cookies need to be pressed as soon as they come out of the oven to make the hollow shape. Let cool in the pan for 10 minutes. Then, using a sharp paring knife, loosen the edges and gently pry the cups out of the pan and let cool completely on wire rack.

For the Mousse – Makes about 2 cups
1 cup of pureed blackberries – use frozen or fresh.
½ sachet of unflavored gelatin (3.5 gms)
½ cup whipping cream
¾ cup powdered sugar

Strain the pureed blackberries to remove the seeds and chunks so that your mousse turns out smooth. Pour into a microwave safe bowl.

Sprinkle the gelatin, over the blackberry puree and let sit for 5 minutes till it firms up. Heat the mixture in the microwave for 10 seconds, then whisk till the gelatin in melted and the mixture is smooth. Set aside.

Whip the cream and sugar till stiff peaks form. Fold gently a little at a time into the blackberry mixture. Chill in the refrigerator for atleast an hour.

Spoon chilled mousse into piping bags without a nozzle and pipe into the cookie cups. Eat a cup or two!

Note – Mousse will last in the refrigerator in an airtight container for upto two weeks. 

Chocolate Cookie cups adapted from Liv for Cake

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