Black Forest Cookie Cups | Faceitwelovetoeat

faceitwelovetoeat · 2020-12-11T03:45:17.193Z

Chocolate Chocolate & More INGREDIENTS • For the cookies • 1 C (2 sticks) Unsalted butter • 1 C Sugar • ¾ C Brown sugar • 2 Large eggs • 2 tsp Vanilla extract • 2¼ C Flour • 1 pkg Hershey's Special Dark chocolate pudding mix (3.4oz) • ¼ C Dark chocolate cocoa powder • 1 tsp Baking soda • ½ tsp Salt • 2 tbsp Milk • For the mousse • 2 C Heavy whipping cream • 1 C Powdered sugar • ¼ C Hershey's Special Dark chocolate pudding mix (3.4oz) • 1/2 C Milk • 1/4 C Chocolate shavings • ½ can Cherry pie filling (21 oz can) • INSTRUCTIONS 1. Preheat oven to 350° F. Grease a muffin pan with cooking spray or Crisco. 2. Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy. 3. Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed. 4. In a medium-sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside. 5. Slowly add dry ingredients into batter and beat on low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. 6. Drop 3 tablespoons of dough into the greased muffin pan and bake at 350°F for 18-20 minutes. Cookies may deflate in the middle when cooling, but that’s fine! 7. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. 8. For the mousse 9. Put bowl and whisk in the freezer for 10 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly. 10. Add powdered sugar and beat on medium-high until stiff peaks form. Refrigerate whipped cream. 1. Use a sharp knife to cut a chocolate bar into small shavings. You will need a couple tablespoons for the pudding and some to sprinkle on top of the cookies. 2. Combine instant chocolate pudding mix with milk. Whisk until powder dissolves, pudding will be very thick. Refrigerate until pudding is firm. 3. Take 1 cup of the whipped cream and fold into pudding until mixed along with 2-3 tablespoons of chocolate shavings. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies. 4. To assemble the cookies, put the mousse in a Ziploc bag. Cut the corner off the end of the bag and gently fill the middle of the cookie cup with mousse up to the top. 5. Use a spoon and place 2-3 cherries on top of the mousse. Add a spoonful of the leftover whipped cream and chocolate shavings. 6. Cookies must be refrigerated in an airtight container after the mousse has been added.

Chocolate Chocolate & More

INGREDIENTS

For the cookies
1 C (2 sticks) Unsalted butter
1 C Sugar
¾ C Brown sugar
2 Large eggs
2 tsp Vanilla extract
2¼ C Flour
1 pkg Hershey's Special Dark chocolate pudding mix (3.4oz)
¼ C Dark chocolate cocoa powder
1 tsp Baking soda
½ tsp Salt
2 tbsp Milk
For the mousse
2 C Heavy whipping cream
1 C Powdered sugar
¼ C Hershey's Special Dark chocolate pudding mix (3.4oz)
1/2 C Milk
1/4 C Chocolate shavings
½ can Cherry pie filling (21 oz can)

INSTRUCTIONS

Preheat oven to 350° F. Grease a muffin pan with cooking spray or Crisco.
Combine butter and sugars in your stand mixer and beat on medium speed until light and fluffy.
Add eggs and vanilla extract. Beat into butter and sugar until thoroughly mixed.
In a medium-sized bowl, combine flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine. Set aside.
Slowly add dry ingredients into batter and beat on low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk.
Drop 3 tablespoons of dough into the greased muffin pan and bake at 350°F for 18-20 minutes. Cookies may deflate in the middle when cooling, but that’s fine!
Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan.
For the mousse
Put bowl and whisk in the freezer for 10 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
Add powdered sugar and beat on medium-high until stiff peaks form. Refrigerate whipped cream.

Use a sharp knife to cut a chocolate bar into small shavings. You will need a couple tablespoons for the pudding and some to sprinkle on top of the cookies.
Combine instant chocolate pudding mix with milk. Whisk until powder dissolves, pudding will be very thick. Refrigerate until pudding is firm.
Take 1 cup of the whipped cream and fold into pudding until mixed along with 2-3 tablespoons of chocolate shavings. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
To assemble the cookies, put the mousse in a Ziploc bag. Cut the corner off the end of the bag and gently fill the middle of the cookie cup with mousse up to the top.
Use a spoon and place 2-3 cherries on top of the mousse. Add a spoonful of the leftover whipped cream and chocolate shavings.
Cookies must be refrigerated in an airtight container after the mousse has been added.