Is there any better combination than chocolate and cookie butter? After you try this Chocolate Cookie Butter Mousse Cups recipe, you won’t be able to stop yourself from making it every day!
Chocolate Cookie Butter Mousse Cups
Difficulty: Easy • 6 Servings • Total Time: 30 Minutes
Ingredients:
- 17.5 oz Dark Chocolate
- 4.5 oz Dark Chocolate (kept separately)
- Cold Water
- 5 Ramekins (in the freezer overnight)
- Crushed Cookies
For Cookie Butter Mousse
- 1 qt. Heavy Whipping Cream
- 42 oz. / 1200g / 3 jars Cookie Butter
Directions:
- Melt your 17.5 oz. of Dark Chocolate over a double boiler, being sure not to let the bottom of it cook. Once it is completely melted and shiny, remove your Ramekins from the freezer and very quickly pour your dark chocolate over them. The goal here is to pour the chocolate onto them before condensation starts. Let them sit.
- Whip your cream to soft peaks by pouring it into a large mason jar, covering it tightly and shaking it vigorously. You’ll see soft peak start to form when you spoon out some cream and it keeps the shape. Fold in your cookie butter until you have a consistent mixture (no white streaks from the cream). Let this mixture sit in the fridge.
- Melt your 4.5oz of Dark Chocolate and pour it into a piping bag. Remove your cold water from the fridge and quickly pipe your chocolate as little streaks and designs. It will set its shape in the cold water enough for you to be able to simply pull it out as an adorable garnish. Set aside.
- Place your cookie butter mousse into a large piping bag.
- Unmould your chocolate cups by carefully lifting it off the ramekin. The condensation should allow this.
- Pipe your mousse into your cups, sprinkle your crushed cookies on top and garnish with your chocolate patterns!
