Craving chocolate on Valentine’s Day, or really, anytime, I offer you these delightful gluten free, vegan Dark Chocolate Mousse Cookie Cups!
The gluten free cookie cups are delightful filled with yogurt, ice cream or this luscious chocolate mousse, so be sure to flag this recipe as a go-to for so many treats!
The chocolate mousse is truly divine, and no one would guess it’s missing the dairy or the eggs — just pure, simple delicious and oh-so-chocolatey.
And for even simpler cookie cups, just grab my gfJules Sugar Cut-Out Cookie Mix!
Don’t feel like you need to make the fancy chocolate decorations, but if really want to impress, they are just the thing!
These are so pretty, they even made the front cover of a magazine!
The bonus is that they’re deceptively easy to make. It’s the chocolate work that really makes them look like they came straight from a fancy bakery.
Here’s the secret: use an old, clean squeeze bottle or look for my tips below on the tool I love to use to “draw” with chocolate!
It makes you look like quite the pro, when it’s really not difficult at all to make these pretty chocolate designs.
Looking for more heart-shaped and Valentine-inspired gluten free and vegan treats? Hop to my gluten free Valentine’s Day recipe round-up!
Gluten Free Dark Chocolate Mousse Cookie Cups
Gluten Free Dark Chocolate Mousse Cookie Cups
These cut gluten free sugar cookie cups hold luscious homemade vegan chocolate mousse or your favorite yogurt or ice cream! Chocolate decorations are optional, but easy and so fun!
Ingredients
Chocolate Mousse ingredients:
- 1 can coconut milk (14-18% fat)
- 5 Tbs. unsweetened dark chocolate cocoa (Hershey’s® 100% cacao)
- 6 Tbs. sifted confectioner’s sugar
- 1 tsp. pure vanilla extract
- 1 cup chocolate chips (Enjoy Life™ Mini Chips or Pascha® Allergen-Free Chocolates)
Gluten Free Sugar Cookies (choose one from below)
Chocolate Decorations
- 1 cup chocolate chips (Enjoy Life™ Mini Chips or Pascha® Allergen-Free Chocolates)
Instructions
To make chocolate mousse:
- Chill coconut milk can in the refrigerator overnight, if possible. Do not shake the can!
- Open the top of the can and skim the solid coconut cream off the top of the separated coconut water. You should have approximately 1- 1 1/4 cup of coconut cream. Discard or use the coconut water for other purposes (smoothies, perhaps?!).
- Whip the coconut cream, cocoa, confectioner’s sugar and vanilla using a whisk attachment on an electric mixer. Once the mousse is smooth, spoon into a smaller bowl, cover and refrigerate until ready to serve.
To make gluten free cookie cups:
- Prepare sugar cookie dough according to scratch recipe or use my gfJules Sugar Cut-Out Cookie Mix.
- Roll dough out to a thickness of 1/4 inch. Cut circles or flowers with at least 3-inch diameter cutters. Gently press into lightly oiled muffin tins (makes approximately 24). Bake for 8-10 minutes. The cookies should not be browning or getting crunchy at this point.
- Remove pan to cool on wire racks; gently remove cups after 5 minutes and finish cooling on wire racks.
- Click through to link to coconut whipped cream recipe.
To make chocolate decorations:
- Melt chocolate in a double boiler or gently in the microwave, stirring every few minutes to prevent the chocolate from burning.
- Once melted, spoon into chocolate decorator pen or a plastic freezer bag with a very small corner cut out. Squeeze chocolate out onto wax paper to form designs. Slide wax paper onto a cookie sheet and refrigerate for 20 minutes, or until cold and designs are stiff.
Recommended Products
I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
I hope you love filling these yummy gluten free cookie cups with your favorite mousse, pudding, yogurt, ice cream or whatever you love!!!
Pin for later!
Could this be done with heavy cream instead of the coconut cream? I can’t do coconut products. Looks yummy!
Hi Jennessa, yes if you can do dairy instead, heavy cream is a great alternative!
~jules
Can’t see the sugar cookie part
Hi Barb, I have several gluten frees sugar cookie recipes on my gfJules site, but this is the gluten free sugar cookie recipe I usually use to make these sugar cookie cups (linked here).
Enjoy!
~jules
just a headsup– the coconut whipped cream leads to a dead link saying can not be displayed. would love to have it though since I am also milk product free. thanks
Thanks for pointing that out, Delighted Celiac. I’ve fixed the link so you are ready for non-milk-product-whipped-cream!
~jules
This is amazing especially for people who are gluten intolerant and for those with sensitivity or allergies to certain ingredients. I actually did a research project about celiac disease. It is an autoimmune disorder that has no definite cure and only a strict compliance to a gluten-free diet can save them from falling back to the disease. This blog will be of great help to all of them. Thanks Jules!
Happy to be able to help with resources and recipes, Jennifer!
Those look delicious and not to hard to make
My girls would love these!
Hello Jules, this recipe looks amazing and the ingredients aren’t that hard to find. It’s the middle of the week now but I think I found me weekend snack. I’m sure that I’ll send you some pictures if they work out!
Definitely, Owen! Enjoy!