Last Updated on 2020-11-18 by Linda
Gingerbread Cookie Cups with a White Chocolate Mousse have become a crown favourite in my home. I discovered the recipe a few years ago and tried to make it mine. Funny story, I made these for three years before I actually sampled one myself. Figured if everyone loved them so much I should try one.
I found this recipe on another blog Creative Juice and I had to try it. Sadly I am pretty sure she is not blogging anymore but I hope she knows how much she inspired me to create. I used this recipe to create my Sugar Cookie Hershey Cups, yet another decadent delicacy for the holiday season.
How to Make Gingerbread Cookie Cups
How to make White Chocolate Mousse
- 1 pint whipping cream (divided)
- 12 oz white chocolate
Instructions on preparing a White Chocolate Mousse
- In a small sauce pan, heat ½ cup of whipping cream until simmering.
- Place white chocolate in a heat proof bowl.
- Pour simmering cream over top of the chocolate and mix until smooth and evenly melted. Set aside to cool.
- Pour the remaining pint (about 1½ cups) into a stand mixer.
- Whisk on high until soft peaks begin to form.
- Carefully fold the cooled white chocolate mixture into the whipping cream.
- be very careful with this step, fold in CAREFULLY, my first batch was ruined because I did not follow this and basically added the melted chocolate and still used the mixer, that would be a NO NO
- Place into the refrigerator for 2 hours before serving.
Creative Juices drizzled caramel on top but I left mine plain, these went like hotcakes at the open house. I also served the mousse in tiny shooter glasses. for an added treat
White Chocolate Mousse
Ingredients
- 1 pint whipping cream divided
- 12 oz white chocolate
Instructions
- In a small sauce pan, heat ½ cup of whipping cream until simmering.
- Place white chocolate in a heat proof bowl.
- Pour simmering cream over top of the chocolate and mix until smooth and evenly melted. Set aside to cool.
- Pour the remaining pint (about 1½ cups) into a stand mixer.
- Whisk on high until soft peaks begin to form.
- Carefully fold the cooled white chocolate mixture into the whipping cream.
- ( be very careful with this step, fold in CAREFULLY, my first batch was ruined because I did not follow this and basically added the melted chocolate and still used the mixer, that would be a NO NO)
- Place into the refrigerator for 2 hours before serving.
Notes
Nutrition
Amy's Fashion Blog says
These sounds so yummy.
http://www.amysfashionblog.com/blog-home
Linda Cassidy says
they were very good and very popular
The Grits Blog says
Oh my gosh! These look sooo good – and easy! I am going to have to give these a try!