Chocolate Mousse Cookie Cups
Cook time:
Total time:
Serves: 12 mousse cups
Ingredients
- Chocolate Cookie Cups
- ½ cup brown sugar
- ½ cup light corn syrup
- ¼ cup butter or margarine
- ⅔ cup SACO Chocolate CHUNKS
- 1 cup all-purpose flour
- 1 cup nuts, finely chopped
- Chocolate Mousse
- 4 egg yolks
- 2 cups milk
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 envelope unflavored gelatin
- ⅔ cup SACO Chocolate CHUNKS
- 6 Tbsp SACO Premium Cocoa
- 2 Tbsp butter or margarine
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
Instructions
- Chocolate Cookie Cups
- Preheat oven to 300°F.
- Line one or two cookie sheets with aluminum foil.
- In medium saucepan combine sugar, corn syrup and butter.
- Over medium heat bring mixture to a boil, stirring constantly.
- Remove from heat and stir in CHUNKS until fully melted and smooth.
- Gradually stir in flour and nuts.
- Drop by the tablespoonful, 4 inches apart, onto prepared cookie sheet(s).
- Bake 13 minutes.
- Let stand a few minutes then, using the base of a glass or plastic cup, form the cookie around the outside bottom, so that you have a “cup” to place the mousse into.
- Cool completely, until molded “cup” is firm.
- Remove from base of glass/cup and fill center with Chocolate Mousse.
- Serve.
- Chocolate Mousse
- In medium saucepan beat together egg yolks, milk, sugar and salt until well-blended.
- Evenly sprinkle gelatin over mixture.
- Let stand 1 minute.
- Stir in CHUNKS, cocoa and butter.
- Cook over low heat about 15 minutes, or until smooth.
- Stir in vanilla and beat until well-blended.
- Remove from heat.
- Cover and refrigerate 1½ hours.
- In large glass or metal mixing bowl, beat cream until stiff peaks form.
- Fold into cooled chocolate mixture.
- Cover and refrigerate an additional 4 hours.
Nutrition Information
Calories: 475 Fat: 31g Saturated fat: 15g Trans fat: 0g Carbohydrates: 50g Sugar: 27g Sodium: 161mg Fiber: 3g Protein: 7g Cholesterol: 123mg
