Gingerbread cookie cups with White Chocolate & Caramel

Directions

In a small sauce pan, heat ½ cup of whipping cream until simmering.

Place white chocolate in a heat proof bowl.

Pour simmering cream over top of the chocolate and mix until smooth and evenly melted. Set aside to cool.

Pour the remaining pint (about 1½ cups) into a stand mixer.

Whisk on high until soft peaks begin to form.

Carefully fold the cooled white chocolate mixture into the whipping cream.

Place into the refrigerator for 2 hours to set

Place a small amount of gingerbread dough into a mini muffin pan cavity. Press the middle to create the cup shape. The dough should almost fill the cavity

Cook according to your recipe directions

Remove the cookie cups from the oven and immediately use the back of a spoon or a melon baller to press into the middle of the cookie to create the cup shape

Remove the cups from the pan while slightly warm

Once cooled, fill the cookie cup with caramel and then pipe the white chocolate mousse on top

Drizzle the caramel over the top & sprinkle with the chopped white chocolate chips

Note: If you are using the dulce de leche instead of caramel you will want to thin it with a splash of milk to get a ‘drizzle’ consistency