Chocolate Mousse Peanut Butter Cookie Cups

Looking for a delicious dessert that is rich, chocolaty, and Gluten free? That’s it! A dense and rich, deep chocolate-flavored mousse (which also happens to be vegan) fills a small flourless, crunchy peanut butter cookie crust.

The crusts are baked in muffin tins. The center is tapped off with a spoon as soon as they come out of the oven, creating a vessel for the chocolate mousse. The crust is crumbly with just the right amount of sweetness.

I created this dessert while interviewing for a position as corporate wellness director for a well-known food organization in San Francisco. I was offered the job before the interviewers laid down their forks. I think this will impress your friends and family too!

The Peanut Butter Cookie Cup

The crusts that hold the chocolate mousse are made with a flourless peanut butter cookie dough. The batter is made with peanut butter, sugar, eggs, baking powder, vanilla, and salt. I use this recipe without the chocolate chips, which would otherwise melt and become gooey.

Instead of portioning out the cookies and baking them on a baking sheet, bake them in a muffin tin. As soon as they come out of the oven, a quick tap of a spoon in the center deflates them, turning them into perfect containers for the chocolate mousse.

Use natural peanut butter for the right texture. (Check out this guide to natural peanut butter.) Peanut butter with palm oil spreads during baking, so the cups might look uneven.

The chocolate mousse

The chocolate mousse contains avocados, cocoa powder, maple syrup, coconut oil, vanilla and salt. That’s it! Blend the ingredients in a blender, then pipe or spoon the mousse into the peanut butter cookie liners. A quick rest in the fridge will set the coconut oil up just enough to turn it from a soft pudding into a thick, spoonable mousse.

How does it taste?

Not many things go together better than chocolate and peanut butter. This dessert is the embodiment of that classic winning combination!

I fully acknowledge that avocados are not a standard dessert ingredient. You might be worried that this dessert will taste like avocados. No fear! Even the most discerning palates could not discern its flavor.

Tips and Tricks

Follow these guidelines for perfectly creamy chocolate mousse and crumbly cookie cups:

• Ripe avocados are essential here. The mousse will not be silky if it has not yet matured. A ripe avocado will yield only slightly when pinched. The flesh should not separate from the skin. You can tell by the avocado feeling hollow.
• Cut off any brown spots in the avocado. You are bitter.
• The consistency of the chocolate mousse should be very thick but silky. Think of a chocolate mousse made with whipped cream and melted chocolate—if you turn the bowl upside down, it won’t slide down. If it doesn’t look right, it’s easy to adjust. Since you’re not cooking the mousse, it’s a lot easier to fix. Too thin? Add an additional tablespoon each of coconut oil and cocoa powder. Too thick? Add water to dilute.
• Unrefined coconut oil is key to mousse setting (in other words, it thickens but also stays creamy) in the fridge. If you use refined coconut oil or another liquid form of oil, it won’t settle.
• You can serve this dessert before the mousse is completely chilled and set. The mousse will be wobbly like pudding. For a thicker texture, the mousse needs to be chilled for at least an hour.
• Shape the cookie crusts into the muffin tin. Press the dough into the shape of a cup about halfway down the sides of the molds. Pat the centers firmly as soon as they come out of the oven.
• I prefer a non-stick muffin pan, but if you don’t have one, line the muffin pan with muffin liners. Peel them off once the baked crusts cool.

Swaps that work!

Don’t have all the ingredients at hand? No problem. Try one of these simple swaps.

• Use honey instead of maple syrup.
• Substitute corn syrup for maple syrup for a cheaper sweetener, although it will be sweeter.
• For chocolate lovers who can’t get enough cocoa flavor, add 2 to 3 tablespoons of chocolate chips to the mousse before mixing. You can also add chocolate chips to the cookie dough – I suggest using muffin cases in the muffin tin so the chocolate chips don’t stick to the pan.

Delicious variations to try

While I love this dessert the way it is, variety never hurts anyone!

• Fill the cups with a different mousse, e.g. B. a white strawberry chocolate or a ricotta mascarpone.
• Use store-bought mini pie crusts if you don’t want a peanut butter flavored crust or if you don’t want to make them from scratch.
• Top them with fresh fruit like strawberries, blueberries, or blackberries, or sliced ​​peaches, plums, or nectarines.
• Smear a thin layer of your favorite berry jam or orange marmalade on the bottom of the cookie crust before filling with the mousse.

Unusual and funny serving suggestions

I recommend serving this dessert on a plate with a knife and fork. You can decorate them with whipped cream, edible flowers, candied orange peel, or candied ginger, but they’re pretty on their own too.

Easy to plan ahead

You can make the cookie crusts up to three days in advance. Store them at room temperature in a tightly closed container. The crusts are friable, so handle them carefully and store them in a hard-topped container, not a zip-lock bag.

You can prepare the chocolate mousse up to three days in advance. Store in a tightly sealed container in the refrigerator and allow to soften on the counter before filling the cookie crusts.

Storage Instructions

Once assembled, these treats can be stored in the refrigerator for three to four days. The mousse is thick enough that it shouldn’t over-soak the crust.

Chocolate + Peanut = Love

• peanut butter cake
• Peanut Butter Balls (Horse Chestnuts)
• No Bake Chocolate and Peanut Butter Cookies
• Peanut Butter Blossom Cookies
• Peanut Butter Swirl Brownies