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!
Print
Pin
Servings: 24
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.