Eggless Chocolate Chip Cookie Cups is a fun and entertaining holidays treat for your kids, family or friends. These muffin tin little cups desserts filled with 2 ingredient Chocolate Mousse would surely win hearts around your dinner table.
Cream together softened butter and both the sugars until light and creamy in this case. This would take around 10 to 15 mins using a stand mixer.
Add half of the measured out milk. Beat until combined. Add the rest and beat well.
Sieve all the dry ingredients and add it to the butter mixture. Beat until just combined and it takes the shape of the dough. Do not overmix the batter.
Add the chocolate chips and fold that through.
Divide the dough into 2.
Using an ice cream scoop, scoop out the dough and directly place them in the mini muffin tins.
Bake in a preheated oven of 180°C for 14-17 mins.
Once out of the oven and while still warm, using a rounded object (I have used the back of a tbsp) press down the centre to create a dent pushing the cookie to the sides to form the shape of a cup.
Let it cool in the pan itself for 10 mins, then transfer to a cooling rack to cool completely.
For the remaining dough also, scoop out the batter using an ice-cream scoop, and place them in a baking tray lined with parchment paper.
Chill the dough for a minimum of 2 hours. (I would highly recommend to chill them overnight which is what I did).
Bake in a preheated oven of 180°C for 12-15 mins until the edges crisp up turning into golden brown colour and the centre still remains soft.
Let it sit in the baking tray itself for 3-4 mins and then transfer to a cooling rack to cool completely.
Take the chopped chocolates and 50 ml Cream in a bowl. Melt them over a double boiler until the chocolate is all melted and combined with the cream. This is the ganache
Let it cool and thicken for 5-10 mins.
Meanwhile, whip the remaining cream to soft peaks. Gradually add the cooled ganache and whip until stiff peaks.
Your chocolate mousse filling is ready to be filled in.
Melt some chocolate and place in a wide mouth bowl. Also keep the sprinkles ready in a separate plate.
Dip the cookie cups into melted chocolate such that it only coats the top rim of the cups. Tap to remove off the excess.
Then place the cups into the sprinkles so that it sticks around the edges. Let it stand for couple of minutes to set completely.
Fill with the prepared chocolate mousse.
As mentioned in the recipe I have divided the cookie dough batter into two to get 6 cookies and 7 cookie cups.
That means simply just halve all the ingredients to make just 6-7 cookies at a time.
The recipe works perfectly fine when halved. I have always made a small batch for my family so be rest assured that the recipe works.