I love these adorable cups, created by an opera singer. So impressive. They would be so cute for a party! Her original recipe calls for whipping cream, to make the mousse, but I included a dairy free version I use. Yum!
Ingredients (24 cookie cups)
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| photo from singerskitchen.com |
- 1 - 13-ounce Pillsbury Gluten Free Chocolate Chip Cookie Dough or your own gluten free cookie dough, or Eat Pastry cookie dough
- 1 & 1/2 cup coconut whipping cream (divided) (see recipe below)
- 6-ounces white chocolate chips
- 24 fresh raspberries
- fresh mint
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease a 24 mini muffin cup tin. Add a little less than a Tablespoon of cookie dough in each muffin tin. Mold the dough in each tin.
Meanwhile, boil 1/2 cup whipping cream and once it comes to a boil, add the white chocolate and stir until melted. Set aside to cool while the cookie cups bake.
Bake for 10-12 minutes. Remove from oven and using a mini dough shaper or around coffee scoop, slightly press the dough in the center. Allow the mini cups to cool for 5-7 minutes.
Whip the 1 cup whipping cream until it reaches stiff peaks. Fold melted white chocolate into the whipped cream and continue cooling in the fridge.
Remove cookie cups from the pan. Pipe mousse into each cookie cup and place a raspberry on top and decorate with a sprig of fresh mint. Continue cooling in fridge overnight or serve immediately.
NOTE: I make my own dairy free whipping cream by taking a can of regular coconut milk, putting it in the fridge overnight, and then taking the fat off the top when I open the can. Take only the fat and whip it like whipping cream (you can add a little powdered sugar if you like it really sweet).
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