The World's Easiest Chocolate Mousse Cookie Bowls
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 357, total fat 25 G., saturated fats 13 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 43 mg, sodium 139 mg, sugar 24 G.
Calories 357, total fat 25 G., saturated fats 13 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 43 mg, sodium 139 mg, sugar 24 G.
These chocolate mousse bowls are simple to make, but they look stunning and vibrant, like store-bought pastries. The bowls themselves are made from store-bought cookie dough. For a trendy and elegant look, garnish them with fresh berries and chocolate shavings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mousse
- 1 tbsp. semi-sweet chocolate granules
- 1.5 cups heavy cream
- Berries such as blueberries, raspberries and small strawberries, for garnish, optional
- Grated bittersweet chocolate, for decoration, optional
- Special equipment: pastry bag
Cookie bowls
- 1 package (450 g) refrigerated cookie dough, such as Nestle Tollhouse Chocolate Chip Cookie Dough
- Cooking spray
We recommend
Recipes with similar ingredients: shortcrust pastry, chocolate chips (granules), cream
Cooking the dish according to the recipe:
- MousseMelt the chocolate in a double boiler. Pour about 2 inches of water into a saucepan and bring to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Heat, stirring with a spatula, until the chocolate is melted and smooth and shiny. Let cool for 5 minutes.
- Meanwhile, pour the cream into a bowl and beat with a mixer until soft peaks form. Gently fold the chocolate into the cream until fully incorporated. Transfer the mousse to a pastry bag or zip-lock bag. Refrigerate for 30 minutes to set.
- Cookie bowlsPreheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray. Spoon about 2.5 tablespoons of cookie dough into each muffin tin cavity, pressing the dough down the sides and bottom to form cups. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cups rise slightly when you remove the pan from the oven, press them down with the bottom of a measuring cup. Let cool in the pan for 5 minutes.
- Pipe the mousse into each cookie cup and top with berries and grated chocolate, if desired.
Author of the recipe - Brandi Milloy is a television personality, food reporter, and lifestyle expert known for her simple and engaging approach to food.
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