Gingerbread Cookie Cups

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

Instructions on preparing a White Chocolate Mousse

1. In a small sauce pan, heat ½ cup of whipping cream until simmering.
2. Place white chocolate in a heat proof bowl.
3. Pour simmering cream over top of the chocolate and mix until smooth and evenly melted. Set aside to cool.
4. Pour the remaining pint (about 1½ cups) into a stand mixer.
5. Whisk on high until soft peaks begin to form.
6. Carefully fold the cooled white chocolate mixture into the whipping cream.
7. 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
8. 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

A light and airy decadent dessert, serve on it's own or as a garnish for Cookie cups

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 24 cookie cups

Calories: 140kcal

Author: lindaandkent1@gmail.com

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.

Nutrition Facts

White Chocolate Mousse

Amount Per Serving (24 cookie cups)

Calories 140

* Percent Daily Values are based on a 2000 calorie diet.

Notes

( 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)

Nutrition

Serving: 24cookie cups | Calories: 140kcal

Have you tried this recipe? I would love to see the resultsMention @@alabouroflife or tag ##alabouroffood!