By Eat More Chocolate Team Cookies Christmas Baking
April 21, 2015
This is about a two bite dessert – and both bites will give you an amazing mix of flavors.
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
1 pint whipping cream (divided)
12 oz white chocolate
1 recipe your favorite gingerbread cookies (or pre-made refrigerated dough)
½ recipe your favorite caramel (or store bought dulce de leche)
¼ cup chopped white chocolate chips