Caramel Chocolate Mousse Cups

Caramel Chocolate Cups

Don’t you want to eat this mousse right off the screen? This three layers of decadent and rich mousse will be a winner!

Cookie Crust:
1 pkg. Ostreichers chocolate chip cookies
1 stick butter (melted)
5 oz. Bakers Choice caramel chips

Vanilla Chocolate Cream:
½ cup confection sugar
12 oz. Bakers Choice dairy white chocolate cream
8 oz. whipped cream cheese (room temperature)

Mini Cupcakes:
½ cup sugar
½ cup milk
1 tsp. Bakers Choice vanilla sugar
5 tsp. oil
2 Tbsp. Bakers Choice cocoa
⅛ tsp. baking powder
½ tsp. baking soda
¾ cup flour

Glaze and Garnish:
1 Bakers Choice dairy caramel cream
Bakers Choice vanilla balls
Bakers Choice chocolate balls 


Cookie Crust:
Crush caramel chips and chocolate chip cookies. Add to melted butter (Set aside). White Chocolate Cream:
Combine confection sugar, cream cheese, white chocolate cream and mix together until smooth.

Mini Cupcakes:
Spray mini (disposable) muffin pans with baking spray. Use an immersion blender to blend all ingredients until smooth. Fill muffin pans to ¾ full. Bake at 350 degrees for 15 to 20 minutes or until done.

Fill your desired cup with 2 Tbsp. cookie crust. Fill a pastry bag with white chocolate cream and pipe into cup. Put one cupcake over cream and glaze with caramel cream.

Prepare Glaze:
Warm the caramel cream in a small saucepan over a low flame. (Or microwave for 15 seconds) Remove from heat and pour over mini cupcakes.

Garnish with chocolate and white chocolate balls.

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