ALMOND COOKIE CUPS WITH CHOCOLATE MOUSSE
This is not only a delicious dessert but very impressive. Velvet Chocolate Mousse served in a almond cookie cup. You get to eat the whole thing. Mmmm so good! The compliments are worth the time and effort to put this special dessert together. I make it at Christmas.
Provided by Vseward Chef-V
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
- In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
- For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
- Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
- OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
- To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
- In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
- Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
- In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
- o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
- TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.
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Janine Cruz
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and the mousse was grainy. I'm going to try again.
Malik Zohaib110
[email protected]These are a bit time-consuming to make, but they're definitely worth the effort.
Sudais Manzi
[email protected]I made these for a bake sale and they were a huge hit. Everyone loved them!
Kobita Diary
[email protected]These are the perfect size for a party. They're small enough that you can eat a few without feeling too guilty.
Corey Roof
[email protected]I'm not a big fan of chocolate mousse, but I loved these cookie cups. The almond flavor really shines through.
Ferosa Johnson
[email protected]The mousse was a bit too sweet for my taste, but the cookies were perfect.
Md Anamul Haque
[email protected]I had a hard time finding almond flour, but I finally found it at a specialty grocery store. The cookies turned out great!
alexander pedroza
[email protected]These were a bit more work than I expected, but they were worth it. They're so delicious!
Ahtisham ul Haq
[email protected]I love the combination of the almond cookie cups and the chocolate mousse. It's a match made in heaven.
Kleptoz2
[email protected]These are the perfect dessert for a special occasion. They're elegant and delicious.
Mozid khan
[email protected]I made these for my kids and they loved them! The cookies were crispy and the mousse was creamy and smooth. They were a big hit.
Scott Allen
[email protected]The recipe was easy to follow and the cookies turned out perfectly. The mousse was a bit tricky to make, but it was worth the effort. The end result was a beautiful and delicious dessert.
Mitun Cha
[email protected]These almond cookie cups with chocolate mousse were a hit at my last dinner party! The combination of the crunchy cookie cups and the light and fluffy mousse was divine. I will definitely be making these again.