I present to you The Ultimate Chocolate Experience.
If you are looking for a sweet treat to make for someone special or just treat yourself to some indulgence – look no more!
This is IT!
Delicate, crunchy cookie cup, filled with heavenly smooth, creamy, chocolate-y chantilly and all that drizzled with melted chocolate.
Tempting and addicting!
You have been warned. 🙂
The original recipe for these cookies calls for 1/2 cup of orange juice. But my recent discovery of Frangelico led me to this substitution.
The chantilly filling is out-of-this-world delicious! You have to make it! Or it will hunt you until you do! 🙂
It’s not too sweet – my Hubby was the taste tester ( of course ) and if he loved it than you can rest assured.
It’s perfectly chocolate-y but not overly sweet.
I hope you will enjoy it as much as we did!
Frangelico Lace Cookie Cups
1 c + 2 Tbsp granulated sugar
3/4 c all-purpose flour
1/4 c + 2 Tbsp Frangelico liqu@r
1 stick of butter, melted
In a large mixing bowl, whisk together sugar and flour. Add Frangelico and stir until well combined. It may appear crumbly. Add melted butter, whisk until smooth. Cover the bowl with a plastic wrap and refrigerate overnight or at least 2 hrs.
The next day, preheat your oven to 350 degrees. Line your baking sheet with parchment paper or silpat.
Have your mini muffin tin ready too. It will act as a shaping mold for our cups.
Place the batter in a pastry bag with a large round tip and pipe the cookies onto your baking sheet. You can use a measuring spoon and scoop only about a 1/2 teaspoon of the batter for each cookie. This type of cookie will spread so give them lots of space between each other. I recommend baking only 4 to 6 at a time.
Bake for 8 to 10 minutes. For me, 9 minutes seemed to work the best and allowed me to achieve the caramel color cookie I was going for. The baking time may depend on your oven. Keep an eye on them after the 7th minute.
After you pull the baking sheet out of the oven, let it sit for about 30 seconds, then check by slightly trying to lift the cookie with a metal spatula. If it holds it’s texture – it’s ready to be shaped. If it starts to rip – wait few more seconds.
To shape the cookie cups, place still flexible cookie on an inverted muffin tin and push down to form a cup. Be careful not to burn your fingers! Those cookies will still be quite hot. Wait for 2 to 3 minutes and remove the cup from your muffin tin. Place on a wire rack to cool completely.
Repeat until you used up all the batter and all the cookie cups are shaped.
After the cups are completely cooled, fill with chantilly and drizzle with chocolate.
2 Tbsp granulated sugar
2/3 c heavy cream
7 oz. dark chocolate, chopped or chocolate chips
1 1/3 c heavy cream, cold
Measure out the 2/3 cup of heavy cream in a measuring cup and place in a fridge.
In a medium mixing bowl, place the chopped chocolate. Set aside.
In a microwave safe bowl, combined the sugar and 1/3 cup of heavy cream. Microwave until hot. ( keep an eye on it tough, it can boil over quickly ). Stir until the sugar is dissolved. Pour the cream over the chocolate and let sit for 5 minutes. Whisk until smooth.
Add the 2/3 cup pf cold cream, pouring slowly and whisking constantly.
Refrigerate for at least 3 hours, or overnight. It will set, like mousse.
The next day, whip chantilly with your mixer. Be careful not to over whip it – 1 minute was plenty for me.
Fill your pastry bag with chantilly and fill the cookie cups.
Melt 3/4 cup of chocolate ( can be the same as you used to make chantilly ). You can add 1/2 Tbsp of shortening to thin it out.
Drizzle over the filled cookie cups.
My Hubby loves chocolate mousse so I was looking for an idea to make the very best one and turn it into something special. I think I achieved my goal. This dessert is definitely man-approved. 🙂
I have one more Valentine’s Day treat planned to share here on Crunchy Creamy Sweet.
It’s more kids friendly and not as sophisticated – but none the less delicious! Stay tuned. 🙂