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Mousse Cookie Cups

Tant’ Sannie se Melktert Mousse Cookie Cups

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The dessert for the ultimate sweet tooth. A nutty, chocolatey cookie cup filled with an airy liqueur mousse.


  • Prep Time : 60 mins |
  • Cook Time : 13 mins
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Chocolate Cookie Cups

¼ C (125 ml / 60 g) chopped pecan nuts
roughly 6 blocks of assorted chocolate (2 blocks of white, 2 blocks 70% dark and 2 block milk chocolate)
115 g butter
¼ C (60 ml) white sugar
½ C (125 ml) brown sugar
1 large egg
½ tsp (2,5 ml) vanilla essence
1 C (250 ml) cake flour
¼ C (60 ml) of cocoa
½ tsp (2,5 ml) baking soda
¼ tsp (1,75 ml) salt

Mousse Filling

2 tsp (10 ml) unflavoured granulated gelatin
2 Tbsp (30 ml) water
¼ C (60 ml) boiling water
½ C (125 ml) sugar
1 ½ C (375 ml) whipping cream (cold)
½ C (125 ml) Tant’ Sannie se Melktert liqueur
1 tsp (5 ml) vanilla essence

Garnish

dash of ground cinnamon
edible gold dust

Cookie Cups

Preheat the oven to 180 ºC and grease a silicone muffin mould. You can use a regular muffin tin, however, it will need to be greased very well, the cups can be difficult to remove otherwise. A silicone mould is ideal.

Chop the chocolate blocks and pecans roughly into small pieces and set aside.

In the bowl of a stand mixer, cream the butter and the sugar together until light and fluffy. Scrape down the sides and then add the egg and vanilla essence and mix to combine.

In a separate bowl mix the flour, cocoa, baking soda and salt together. Add this in small batches to the butter mixture with the mixer running to form a cookie dough. Add in the chopped nuts and chocolate and mix to combine. Wrap the dough in cling film and refrigerate for 30 minutes.

Portion out roughly two tablespoons of mixture and place into each muffin cup/mould. Press down to create mini tart shells. Blind bake for 10 to 13 minutes until they are mostly set but still slightly soft in the middle. Remove from the oven and using a spoon, flatten down the centre and sides, as they will have puffed up during cooking, and create a cup shape in the centre.

Mousse Filling

Place your mixing bowl and beaters into the fridge to cool for at least 15-20 minutes.

Sprinkle the gelatine over the cold water in a jug, stir and let stand for 1 minute to bloom. Add the boiling water and stir until all the gelatine has dissolved and then allow to stand and cool.

Place the sugar into a mixing bowl and add the whipping cream. Whisk at medium speed until soft peaks form. Gradually and slowly pour the Tant’ Sannie liqueur, vanilla essence and the gelatine mixture into the whipped cream all while continuously beating at a high speed. Do this until completely blended and the mix holds a soft shape when whisks are lifted. Leave to thicken for at least 5 minutes.

To Assemble

Put the mixture into a piping bag with a round nozzle (if you don’t have a round nozzle you can just cut the bag). Pipe the mousse into the biscuit bases. Alternatively, you can just opt to spoon the mousse into the biscuit bases. Garnish with a sprinkle of ground cinnamon and edible gold dust and serve.