Recipe- Easy And Versatile 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!

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!

Ingredients

Cookie Cups

2 cups All purpose Flour
A pinch of Salt
1 cup Unsalted Butter
¾ cup Powdered Sugar

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

¾ cup Heavy Whipping Cream (liquid)
½ cup Powdered Sugar
1½ teaspoons Cornstarch

Method

Making of Cookie Cups

* Pre-heat oven to 325°F.

* Sieve the flour and salt together in a bowl. Set aside.

* 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.

* 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.

* 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.

* 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.

* 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.

* Pour the cooled chocolate mixture into whipped cream.

* Fold gently until well combined.