This is one of my favorite double chocolate desserts—pairing dark chocolate cookies with my easy mousse recipe. Mmm! These are a chocoholic’s dream come true. And they’re really easy to make.
My mission with Kitchenability is to present recipes that are easy, accessible, affordable and delicious. With that in mind, when creating the mousse filling for these cookie sandwiches, I opted to make some adjustments to how mousse is traditionally made. Typically, traditional mousse calls for gelatin. That’s not an ingredient most households have on hand. Plus, you have to let it sit for a long time, which can make the recipe really inconvenient.
I didn’t want to go that route, so I created the much-easier-to-make chocolate mousse recipe listed below. I actually made this mousse for my final culinary school practical (a big cooking final) and I got an A! So, that means it’s gotta be good, right?!
You can either serve these as cookie mousse sandwiches (pictured), or you can plate the cookies and give your guests separate bowls of the mousse to dip them into. You can also freeze them and enjoy them as a pseudo ice cream sandwich!
Note: This post originally appeared on my Parade Magazine blog.
Dark Chocolate Cookie Recipe
- 2 cups flour
- 2/3 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup dark chocolate chips
1. Preheat oven to 325 degrees F.
2. Combine the flour, cocoa, baking soda, and salt in a small bowl. Set aside.
3. Beat the butter, granulated sugar, brown sugar, and vanilla extract in an electric mixer or food processor until creamy. If you don’t have those appliances, use a whisk and mixing bowl — and be prepared for a good workout!
4. Add the eggs, one at a time, to the mixer or mixing bowl, beating well after each addition.
5. Gradually beat in the flour mixture.
6. Stir in the chocolate chips.
7. Use a tablespoon to drop the cookies onto an ungreased cookie sheet.
8. Bake for 11 to 13 minutes, or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks or plates to cool completely. Don’t stack them or they will stick together.
Easy Mousse Recipe
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 2 oz unsweetened chocolate, melted
- 1/2 tbsp butter
- 1 tsp vanilla extract
1.Whip the cream, powdered sugar, and salt together in a bowl with a whisk or an electric mixer until stiff peaks form. Add vanilla extract and whisk again.
2. Melt the chocolate with the butter in a bowl in the microwave for 30 seconds. Check it; if the mixture is not fully melted, put it in for another 15 seconds, and then check and stir again. Repeat if it is still not fully melted. (Some microwaves are more powerful than others.)
3. Use a rubber spatula or a spoon held upside down to fold the chocolate into the whipped cream mixture until it is fully incorporated.
4. Chill the mousse in the fridge for at least 2 hours, until fluffy.
Photo: Patrick Onofre Photography
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