4.04.2016

Chocolate Chip Cookie Mousse Cups {gluten free + vegan}

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Chocolate chip cookies are a classic dessert. I'm not sure I've ever met anyone who doesn't love them. Of course, the many opinions on whether they should be soft or chewy is a great debate. I personally love them soft (and slightly warm). And the smell of freshly baked chocolate chip cookies can't be beat. 

My favorite gluten-free and vegan chocolate chip cookie recipe is just right for my personal cookie preferences. Now, I also believe that chocolate chip cookies can and should be incorporated into other desserts whenever possible. Like my chocolate chip cookie ice cream sandwiches, or chocolate chip cookie dough bites. This recipe is yet another one I've been thinking of lately where chocolate chip cookies become the vehicle to deliver this velvety, creamy, delicious brown sugar mousse right to your tastebuds. 

I could literally eat the mousse straight out of the bowl with a spoon...but the cookies just make it that much more scrumptious. Make the cookies in advance and (if you can refrain from eating them all) use them to make this special dessert that is cute enough to be kid-friendly, yet also looks elegant enough for a dinner party!


Chocolate Chip Cookie Mousse Cups {gluten free + vegan}

Measure out the coconut milk and warm it slightly in the microwave for about 20 seconds. Add the melted butter and set aside. In a small bowl, combine the cornstarch and water to make a slurry. Place 10 chocolate chip cookies in a zip-top bag and crush them into bite-sized crumbles. Break the remaining two cookies in half to use for garnish.

Place brown sugar in a medium saucepan over medium-high heat, and cook until the sugar dissolves. Stir gently with a rubber scraper as needed to spread the sugar in the pan and dissolve the sugar evenly (and keep a very close eye so it doesn't burn). This step should take about 4 minutes. 

Once sugar is melted, turn heat down to medium-low and carefully pour in the warmed coconut milk and melted dairy-free butter substitute. The mixture will bubble up quickly and the melted sugar will begin to harden. Continue constantly stirring the mixture and using your rubber scraper to scrape the sugar from bottom of the pan. As the coconut milk warms, the sugar will melt into it and combine. This takes about 1 minute. 

If there are any hardened bits of the sugar left, carefully remove them and discard. Add the cornstarch and water mixture to the pan and bring to a boil. Cook until thickened and bubbly (about 1 minute). Remove the pan from heat and stir in the vanilla extract and pinch of salt. Pour the mixture into a bowl; cover and chill for about 20 minutes. 

Once chilled, remove 2 tablespoons of the brown sugar mixture into another small bowl and set aside. Gently fold 1/2 cup of CocoWhip into the mixture. Fold an additional 1/2 cup of CocoWhip in. Place mousse in refrigerator covered until ready to use. 

To assemble, pour 1/4 of the crushed cookies into the bottom of each of 4 glasses or bowls. Spoon 1/4 of the mousse mixture on top of the crushed cookies. Pipe or spoon additional CocoWhip on top (optional). Drizzle reserved brown sugar mixture over top. Garnish with 1/2 of a chocolate chip cookie, or sprinkle with mini chocolate chips. Keep the desserts chilled until ready to serve. (They can even be assembled the day before, covered and stored in the refrigerator for a quick and elegant dessert!)


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