Loving Life after 50

Hershey Candy Cane Sugar Cups with Chocolate Mousse

Merry Christmas Folks.
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Every year at Christmas I start a baking frenzy and I try to come up with something new and different.  This year inspiration struck from the strangest of places.  I was creating a new recipe to showcase how Cinnamon Crunch Toast Cereal could be used and decided I needed a sugar cookie base.  Well sometimes I cheat a little ( or use great hacks) and I purchased a already made dough to use, well I was then left with over half a roll and was trying to think about what I could do.  In the midst of creating my Gingerbread Cookie Cups ( found here in this post) I was stuck with inspiration, I could make cookie cups and fill them with yumminess.

Using a small muffin tin pan ( lined with cupcake liners) create small cups. ( follow recipe on sugar cookie package for baking or if you have tons of time create your own. I used Pillsbury ready made)
Candy Can Sugar Cookie

Candy Can Sugar Cookie Cups

I decided Candy can chocolate centers topped with chocolate mousse would be perfect… I know how yummy does this sound.  In a small bowl add Candy Cane Kisses, melt in microwave and spoon into cookie cups.
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Here are My gingerbreads filled with Dulce de leche ( caramel) and Sugar Cookie filled with Candy Cane chocolate all before their Mousse toppings were added.
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Creating the mousse is relatively simple but make sure you follow precisely, my first time I mixed the two with the “mixer” instead of folding, EPIC FAIL.
Mousse
2 Cups heavy cream ( whipping cream)
12 ounces chocolate ( white for the white chocolate and milk chcocolate for the dark)
Beat cream until peaks are forming and set aside
Melt chocolate in microwave ( i go one minute at a time)
let chocolate start to cool and then fold into the cream ( slowly)
let set in fridge for two hours.
Add to decorating bag and pipe into cookie cups.
Sprinkle with Candy Cane Pieces and then dig in
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Print
Hershey Candy Cane Sugar Cups with Chocolate Mousse
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

Recipe for sugar cookie cups filled with candy cane chocolate kisses and topped with a rich chocolate mousse12

Course: Dessert
Cuisine: American
Servings: 12
Calories: 280 kcal
Ingredients
  • bag hershep candy cane kisses
  • pillsbury pre made sugar cookie roll
  • 2 C heavy cream
  • 12 oz white gourmet chocolate
  • candy cane sprinkles
Instructions
  1. use pre made pillsbury sugar cookies

  2. add paper cup liner to small muffin tins

    slice cookie dough evenly

    place cookie slice into each muffin cup

    ensure each slice is shaped into a bowl


  3. bake as per instructions

  4. peel kisses and place in microwaveable bowl

  5. when cookies are cooled fill each with melted chocolate

  6. Mousse

    2 Cups heavy cream ( whipping cream)


  7. 12 ounces chocolate ( white for the white chocolate and milk chcocolate for the dark)


  8. Beat cream until peaks are forming and set aside


  9. Melt chocolate in microwave ( i go one minute at a time)


  10. let chocolate start to cool and then fold into the cream ( slowly)


  11. let set in fridge for two hours.

    Add to decorating bag and pipe into cookie cups.

    Sprinkle with Candy Cane Pieces and then dig in

 

 

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Candy Can Sugar Cookie Cups with Chocolate Mousse

 

These are really very good and very, very simple.
Enjoy
Candy Can Sugar Cookie Cups with Chocolate Mousse recipe
Linking with  Brilliant  and Sits

 

 

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