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May 24, 2005 02:23 PM

Cookie Cups to hold mousse?

  • m

I am making some different dessert mousses as part of a Memorial Day party buffet and want to serve them in individual portions while avoiding bowls -- I was thinking little cookie cups would be a good idea -- any good recipes/suggestions/links -- or any diffferent serving ideas would be appreciated. Thanks!

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  1. What a great idea!

    Are you planning to do it using 2 muffin tins to keep the cookies' shape?

    I think you could have a *lot* of fun by pairing interesting combinations of cookie and mousse flavor, though I don't know how much work that might create.

    (Were you looking for mousse recipes? Cookie recipes? Both?)

    2 Replies
    1. re: Adrienne

      I have 2 favorite mousse recipes, one chocolate from the Paris Cafe cookbook and mango yogurt mousse from epicurious. I was just hoping for a good alternative for serving so i wouldn't have to go out and buy a dozen little bowls if I didn't have to. Silver Palate Cookbook does have a recipe for a cookie that's very thin and right after you take out of the oven, you mold around an orange to create a cup, so I'm thinking of something like that, in a neutral butter cookie.

      1. re: melissa

        Are you thinking of tuiles? A neutral recipe is linked below. I second the suggestion to line them in chocolate so that they won't melt into the mousse.


    2. I have attached a recipe from Bon Appetit that I have made several times that uses crushed chocolate wafer cookies for the individual crusts. The recipe is for an orange mousse-like cheesecake (unbaked) and it makes a nice filling. I could eat the filling with a spoon, but the little cups could be filled with anything. I will suggest that you don't fill them too soon so the crusts remain crisp.


      1 Reply
      1. re: Pat Darnell

        I also like to brush the insides of cookies or tart shells with melted chocolate if I am going to be filling them with something moist. The fat forms a barrier and helps keep the crisp part crisp. Of course, cookies will still get soft if refrigerated, and mousse does need refrigeration, so it doesn't help in the long-term, but it does help extend the crispness a bit.

        Other possible containers include chocolate shells (involves tempering, not hard, but a bit of work) or meringue cups (very simple and lovely - you can add cocoa powder to cut the sweetness). You can also line molds on the bottom with chocolate cake and then fill with mousse and freeze (briefly). Unmold. You can only do this with a real, traditional-style mousse, not some of the lighter mousse variations some people use.

      2. b
        babette feasts

        Fillo is another option. Brush clarified (ideally) butter & sprinkle powdered sugar on three sheets, butter only on the top sheet, then cut in squares or circles and press butter side down into muffin tins. Work quickly so the butter doesn't solidify and make the fillo tear when you push it into the corners.

        Bake until nice and brown. You could also do a cocoa and 10x mix between the layers. They don't keep for long once baked or filled, but they're fun. Well, but I think tuiles are fun, so take that into consideration!

        1. l
          Linda from Boston

          When I read your post, my first inclination was to suggest pizzelle cookies. When you remove the formed cookies from the pizzelle maker, you mold the warm cookies over a small dessert bowl, or something of a similar shape, and the pizzelle forms bowls. You can then coat the inside with chocolate as somebody had suggested, but I have filled the pizzelles previously with other fillings and because the pizzelles have some body to them, I didn't have a problem with the cookie becoming soft and I didn't coat the inside. Of course you should fill the shaped pizzelle just prior to serving. Hope this helps.

          1. j
            JK Grence (the Cosmic Jester)

            Ooo, ooo, I have it! Chocolate cups! They're very easy to make, just melt some chocolate, dip small inflated balloons into the chocolate (two important things- don't blow up the balloons too much and make sure the chocolate isn't very hot; either or both of these and you run the risk of the balloons exploding and chocolate all over your kitchen), set on a parchment lined cookie sheet, and chill until the chocolate is set. Carefully pop the balloons by pricking them right next to the neck (where the latex is thicker and looser), let deflate, and remove. If you want to get fancy (and you have a stiff mousse) you could do chocolate lace bowls by putting the melted chocolate in a plastic bag, then snipp off a small piece of one corner, and drizzle the chocolate on the balloon while turning the balloon around to create swirly patterns. Then anchor the balloon in a small blob of melted chocolate and refrigerate as described before. You can do some wonderful designs by using contrasting shades of chocolate, too.