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Cookie cups filled with Pistachio mousse
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5 from 2 votes

Pistachio Mousse filled Cookie Cups

Decadent cute little cookie cups filled with a luscious mousse and topped with sprinkles are the most fun way to celebrate Easter. These bite-sized Pistachio mousse-filled cookie cups are super easy and so versatile – use the filling of your choice for an array of flavors! 
Prep: 20 minutes
Cook: 18 minutes
Rest: 15 minutes
Total: 53 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 460kcal
Author: Ruchi

Ingredients

COOKIE CUPS

PISTACHIO MOUSSE

  • 1½ teaspoons Agar-agar dissolved in 2.5 tablespoon water
  • ½ cup Heavy Whipping Cream
  • 1 cup White Chocolate
  • 1-2 drops of Green color
  • ½ teaspoon Pistachio essence

WHIPPED CREAM

GARNISHES

  • - - Easter edibles
US Customary - Metric

Instructions

MAKING OF COOKIE CUPS

  • Pre-heat oven to 325°F. Sieve the flour and salt together in a bowl. Set aside.
    Sieve flour
  • Combine powdered sugar and butter in the bowl of a stand mixer.
    Cream butter + sugar
  • Cream the butter and sugar together until light and fluffy.
    Cream until fluffy
  • Add the flour mixture to the creamed butter.
    Add dry ingredients
  • Mix until it forms a soft dough.
    Chill the cookie dough
  • Divide the dough into 12 balls and arrange each ball in a lightly greased muffin pan cup. Bake in a preheated oven (325°F) for 18-20 minutes or until lightly golden.
    form Thumbprint cookies
  • 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. Please do not remove the cups from the 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.

PISTACHIO MOUSSE

  • Combine agar-agar with 2 tablespoons of lukewarm water. Whisk it well.
    Bloom agar Agar in water
  • Allow it to bloom for 5 minutes.
  • Meanwhile, heat heavy cream in a saucepan over medium-high heat. Allow it to simmer for a minute over medium heat.
  • Add bloomed agar-agar to cream and allow it to simmer for about 5 minutes (over medium-low heat) until it is completely dissolved. This process will hydrate agar-agar, which will facilitate it to set well. 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.
    Melted white chocolate
  • Add a few drops of green color and pistachio essence. Whisk it well.
  • While the above mixture is cooling, prepare the whipped cream by combining heavy whipping cream+powdered sugar +cornstarch. Beat until stiff peaks forms.
    How to make whipped cream for cakes
  • Pour the cooled chocolate mixture into whipped cream.
  • Fold gently until well combined.
    Pistachio mousse is ready

ASSEMBLING COOKIE CUPS

  • It's time to assemble the cookie cups. Fill a pastry bag with pistachio mousse and pipe the mousse into each cup.
    Fill each cup with mousse
  • Top each cookie cup with your favorite Easter edibles and enjoy.
    Pistachio Mousse Filled Cookie Cups on a serving tray

Notes

 
Recipe Tips and Pointers
 
» Salt — I have used unsalted butter for the cookie dough. You can use salted butter too. If using salted butter, omit the salt in the recipe. 
 
» 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.
 
» Double up —The beauty of these cookie cups is that they will be the center of attention-drawing people in 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. 
 
» Cooking time — Depending on your oven temperature, baking time may vary. Therefore, you may want to start checking at about 16 minutes.
 
» 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. 
 

Nutrition

Calories: 460kcal | Carbohydrates: 35g | Protein: 7g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 66mg | Potassium: 56mg | Fiber: 3g | Sugar: 29g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1.1mg