Wednesday, July 25, 2012

Cookie Mousse Cups

   Here is a sweet little treat sure to please your taste buds!The crust is a sugar cookie dough molded into mini tart molds,and the filling is a lucious white chocolate mousse,without the eggs!You may also use your own favorite shortbread or sugar cookie recipe for the crust.

Filling Ingredients:
1 14oz. can sweetened condensed milk
6 oz. white chocolate(use a good one)!
1/2 tsp. almond extract
2 c. heavy cream
   In a small saucepan,heat the chocolate and sweetened condensed milk until all of the chocolate is melted. Stir well,and set aside to cool.While the mixture is cooling, in the chilled bowl of your mixer,whip the cream until stiff peaks form.Once the chocolate mixture is cooled,gently fold it into the whipped cream.Set aside until ready to assemble.

Cookie Crust:(My favorite Paula Deen cookie Recipe)

2 sticks of unsalted butter,softened
3 oz. cream cheese,softened
2 egg yolks
1 tsp. vanilla
1 c. sugar
2-1/2 c. flour
    In the bowl of your mixer,blend together the butter and cream cheese.Add the sugar and vanilla.Add the yolks.Add the flour,and blend only until combined.Wrap the dough in plastic wrap and refrigerate at least 30 minutes before proceeding.

   Using about 1 Tbsp. of cookie dough,press into your tart pans.Bake at 350 degrees for about 7-9 minutes...the dough should be golden brown around the edges.Let cool.
    Fill each cookie cup with some of the mousse mixture....I used a decorative star tip to pipe mine.Refrigerate for at least 2 hours.Garnish with fresh berries,mint,coconut,or chocolate if desired.

***The cookie tart shells can be made ahead of time and kept in an airtight container for a few days...better yet,they can be wrapped well and frozen for at leat 6 months.Defrost before filling.

***Another great idea would be to place a small amount of lemon or lime curd under the mousse.

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