The yummiest Easter Mousse Cookie Cups are here to entice you with colors and flavor!
My kids have grown up enjoying the playful Easter egg hunts, and each year, they ended their day coming home to me asking for something sweet. There was always a treat like – Eggless chocolate mousse brownie, vegan brownie sundae cups, or shortbread cookies waiting for them. Easter and spring have always been associated with the color green, so to create an Easter-themed dessert, I have made a buttery shortbread cookie base that is wonderfully crisp and is filled with a pistachio-flavored creamy mousse. If you love pistachio-flavored desserts, these cookie cups are not to be missed! They’re simply divine! Fun and easyPacked with flavorPerfectly crisp on the edgesSoft and tender centerIrresistible and delicious on their own, andKids approved! In short, these pistachio mousse-filled cookie cups meet every standard that you are looking for in a cookie cup. Plus, they are absolutely irresistible and will make quite a statement at your Easter dinner table. The pistachio filling strikes the perfect balance between the cookie cups’ crispiness and the luscious and creamy texture of the mousse. And when you bite into them, it fills your mouth with a crunchy crust against a creamy mousse. It’s just pure deliciousness!
Salt — Just a pinch is added to the cookie dough to bring out the flavors. Butter — Unsalted butter is mixed with the flour before kneading as it creates cookies tender. Furthermore, it adds moisture to our cookie cups. Sugar — Powdered sugar is used to sweeten the cookie dough and pistachio mousse. Agar-Agar — Agar-agar powder is a potent thickening agent that is naturally vegan/vegetarian. It has gel-like characteristics and is a suitable replacement for gelatin. Heavy Whipping Cream — the foundation of pistachio mousse. Ensure the cream you use has at least 30% of the fat; otherwise, our mousse will not attain light and fluffy results. Cornstarch — This is what will thicken our Rasmalai mousse while retaining its creamy and smooth finish. White Chocolate — is the easiest way of stabilizing whipped cream. Color + Essence — Green color is added to the mousse for much more pronounced spring color. Pistachio essence gives these mousse cookie cups a delicious flavor boost. Garnishes — Easter edibles and sprinkles of your choice.
Prepare cookie base — Combine powdered sugar and butter in the bowl of a stand mixer. Cream the butter and sugar together until light and fluffy.Add the flour mixture to the creamed butter. Mix until it forms a soft dough. Bake the Cookie cups — Divide the dough into 12 balls and mold each ball into a lightly greased cupcake pan cavity. Bake in a preheated oven (325°F) for 18-20 minutes or until lightly golden. Create the well in cookie cups — Once out of the oven, take a small bottle and gently press the center down, creating a well in your cookie cups. After pressing the cookies down, bake for another 4 minutes. This way, the center will get cooked. Let the cookie cups rest — Please do not remove the cups from the cupcake pan cavity while they are hot. Allow them to cool completely. Cookie cups will become firm as they cool. Gently run a knife around the edges to loosen cookie cups from the sides of the tray. Set them aside.
Add bloomed agar-agar to cream and allow it to simmer for about 5 minutes (over medium-low heat) until it is completely dissolved. After 5 minutes, take it off the flame. The cream will become slightly thick. Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally. Add a few drops of green color and pistachio essence. Whisk it well. Pour the cooled chocolate mixture into whipped cream.Fold gently until well combined. Assemble Pistachio Mousse Filled Cookie Cups — Fill a pastry bag with pistachio mousse and pipe the mousse into each cup. Top each cookie cup with your favorite Easter edibles and enjoy. Create the well — The cookies cool quickly, so be sure to create the well or crater in your cookie cups as soon as they are taken out of the oven. Allowing them to rest will result in crumbly cookies. Loosen the cups — To remove the cookie cups from the cupcake cavity, gently run the tip of a knife around the edges to loosen them. Double up —The beauty of these cookie cups is that they will be the center of attention-drawing people like honeybees to flowers. So, if you plan to feed a large gathering, double up on the recipe as these pistachio mousse-filled cookie cups will disappear in a blink. A small portion — If you want a smaller portion of these cookie cups, bake them in a mini cupcake cavity pan. Store-bought — Save yourself some time as these Pistachio mousse-filled Cookie cups can be prepared with store-bought sugar cookie dough. Portable dessert — These cups will make a perfect addition to your spring party. Take the prebaked cookie cups to your next potluck party, and just before serving, pipe the mousse into each cup. Your guests will be impressed with your creativity. Likewise, pistachio mousse can be prepared a day in advance and stored in the refrigerator. Just before serving, arrange the cookie cups on a platter, pipe the pistachio mousse into the cookie cups, garnish with Easter sprinkles, and serve. A small note — These cookie cups taste amazing the moment they come out of the oven, so abstain from eating them. Now, who can resist these cute and adorable cookie cups? At least not me. I have already devoured a couple of them. 😉
What other fillings can I use?
The pre-baked cookie cups are a blank canvas ready to be filled with almost any filling. Some test options are –
Strawberry mousse Chocolate mousse Pumpkin mousse Whipped cream and fresh berries – the BEST.
Should you make Pistachio Mousse-filled Cookie Cups or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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