These gently baked chocolate cookie cups are filled with chocolate mousse and cherry pie filling. Everything is topped with freshly whipped cream and chocolate shavings. This article first published on Chocolate, Chocolate, and More.
It’s a little bittersweet to share this dish with you today. As a frequent contributor, this was the first dish I put on Joan’s site, Chocolate Chocolate and More. Joan died in her sleep only two days after this recipe was released. Joan advised everyone to republish our recipes on our own website since she thought it would help us build our blogs. That was one of the qualities I admired about her. She was a businesswoman, yet she was very supportive of other bloggers and wished them success. I hope you will continue to join me on Joan’s site as I continue to post recipes there.
I’ll wipe my tears away and chat about these Black Forest Cookie Cups.I’m enamored with cookie cups. They are simpler to make than cupcakes yet have the same stunning impact. I am obsessed with the “wow” element. Kidding. In a way.
My boyfriend’s ears perk up every time I begin a cookie recipe. He’s curious about what I’m cooking. Then he finds out and sulks in the corner because I ruined yet another dish. He just loves the most basic sweets. So when I make a chocolate cookie with chocolate mousse, cherry pie filling, and whipped cream, he’s all over it. Whatevs.
Even after being chilled, the delicious chocolate biscuits remain very soft. This is due in part to the inclusion of dry pudding mix to the dough. Personally, I use Hershey’s Special Dark pudding mix since I adore dark chocolate, but if you can’t locate it, standard chocolate pudding would suffice. To create that deep chocolate taste, I also use dark chocolate cocoa powder.
The filling for these cookie cups is a chocolate mousse created with a few easy ingredients: chocolate pudding mix (Hershey’s Special Dark is favored), milk, and handmade whipped cream. For stability, I add a lot of powdered sugar to the whipped cream.
Because there is a lot of filling in this recipe, it is best cooked in a standard sized muffin tin. If you have a tiny muffin pan, they may also be used as little cookie cups. I press the cookies using a tart shaper, but if you don’t have one, you may use the back edge of a spoon or even the back of a cookie scoop.
Check out my cookie section in the recipe index for a ton more cookie cup recipes. I’d also love it if you looked at some of Joan’s cookie recipes. Joan, after all, knows her chocolate!
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These gently baked chocolate cookie cups are filled with chocolate mousse and cherry pie filling. Everything is topped with freshly whipped cream and chocolate shavings.
- 1 C (2 sticks) Unsalted butter
- 1 C Sugar
- C Brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 2 C Flour
- 1 package Hershey’s Special Dark Chocolate Pudding Mix (3.4 oz.)
- C Dark chocolate cocoa powder
- 1 tsp Baking soda
- tsp Salt
- 2 tbsp Milk
- For the mousse
- 2 C Heavy whipping cream
- 1 C Powdered sugar
- 3.4oz Hershey’s Special Dark Chocolate Pudding Mix
- 1/2 C Milk
- 1/4 C Chocolate shavings
- cherry pie filling (21 ounce can, like Lucky Leaf)
- Preheat the oven to 350 degrees Fahrenheit. Cooking spray or Crisco should be used to grease a muffin tray.
- In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy.
- Mix in the eggs and vanilla essence. Mix in the butter and sugar until well combined.
- Combine flour, cocoa powder, dry pudding mix, baking soda, and salt in a medium-sized mixing basin. To blend, stir everything together. Place aside.
- Slowly incorporate the dry ingredients into the batter and mix on low speed until dough forms. If the dough is too dry, add 1 tablespoon of milk.
- Bake 3 tablespoons of dough in a prepared muffin tray for 18-20 minutes at 350F. When cookies cool, they may deflate in the center, which is normal.
- Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan.
- For the mousse
- Freeze the bowl and whisk for 10 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed until it is frothy.
- Mix in the powdered sugar on medium-high until stiff peaks form. Chill the whipped cream.
- Cut a chocolate bar into little shavings using a sharp knife. A few teaspoons will be needed for the pudding and some to sprinkle on top of the cookies.
- Mix together the instant chocolate pudding mix and the milk. When the powder is completely dissolved, the pudding will be quite thick. Refrigerate the pudding until it is stiff.
- Fold in 1 cup of the whipped cream and 2-3 teaspoons of the chocolate shavings until combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
- Place the mousse in a Ziploc bag before assembling the cookies. Cut the corner of the bag and carefully fill the centre of the cookie cup with mousse all the way to the top.
- Place 2-3 cherries on top of the mousse using a spoon. Serve with a tablespoon of the remaining whipped cream and chocolate shavings.
- After adding the mousse, the cookies must be chilled in an airtight container.
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What does black forest gateau taste like?
According to one school of thinking, the name derives from the region’s signature liquor, Schwarzwälder Kirsch(wasser), which is produced from sour cherries. This is the component responsible for the dessert’s characteristic cherry pit taste as well as its alcoholic content flavor.
What is the history of the Black Forest cake?
The cake is said to have originated in the 1500s, when chocolate became accessible in Europe for the first time. According to legend, it was invented in Germany’s Black Forest, an area noted for its sour cherries and kirschwasser (a cherry brandy).
What type of cake is black forest?
Black forest cake, which originated in Germany’s Black Forest area, is traditionally created with a light chocolate sponge cake that has been soaked in cherry syrup and cherry brandy (Kirsch), then covered with whipped cream and cherries.
Cookie temperatures vary, with some recipes as low as 300 degrees Fahrenheit and others as high as 425 degrees Fahrenheit, but most recipes settle on 375 or 350 degrees Fahrenheit to uniformly bake the whole cookie.
Why is Black Forest cake so popular in Germany?
History of Black Forest Cake
According to some historians, the cake goes back to the 1500s, when chocolate became accessible in Europe for the first time. Its birthplace would have been the German Black Forest area, which is famous for its sour cherries and kirschwasser.
What’s the difference between chocolate cake and Black Forest cake?
What makes black forest cake different from conventional chocolate cake? Black forest cake is a chocolate cake containing cherries in the batter, filling, or both, often topped with whipped cream and chocolate ganache.
Why do people like Black Forest cake?
There are various reasons why Black Forest cake is so popular. For starters, it has a rich and creamy taste character that many people like. The combination of chocolate cake, whipped cream, and cherries results in a delectable blend of sweet and tangy tastes. Second, it has a unique look that sets it apart.
Why is it called Black Forest?
What Is the Meaning of the Name “Black Forest”? The Romans named the mountain range “Black Forest” because of the closely packed fir trees present in the region, which are exceptionally dark green.
What is the difference between a Black Forest cake and a black forest gateau?
The number of layers distinguishes Black Forest ‘cake’ from ‘gateau’. A cake typically has two layers, but a gateau often has three or four.
What is a substitute for kirsch in Black Forest cake?
If Kirsch is not available, fruit-based brandy or rum might be substituted. Replace the cake with fruit juice when serving it to children.