Description
These Black Forest Cookie Cups are a soft baked chocolate cookie filled with chocolate mousse and cherry pie filling. All topped with fresh whipped cream and chocolate shavings.
Ingredients
- 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 such as Lucky Leaf)
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.