Chocolate Chip Cookie Mousse Bombs are the ultimate chocolate dessert recipe! If you consider yourself a chocolate lover, you have to try this mini mousse! Treat yourself to the best chocolate chip cookie you’ve ever tasted.
Last week we said goodbye to winter.
I know Old-Man-Winter was kind to us this year, but I was still glad to see homeboy go.
And as much as I really love summer, what I love more is air conditioning.
I like the idea of being able to to go out and do things in the warm weather, but I LOVE the idea of coming back into my house that will be cool. I am severely allergic to sweating indoors. I think that’s why the gym and I have always tried to avoid each other.
So with summer just around the corner I decided to give you a treat guaranteed to not help you at all with your swimsuit situation.
I’m not a good friend. I get it.
Let’s get started.
People will think you’re super fancy serving them these cute little treats. I mean any dessert with the word “mousse” in it seems fancy to me. It must be the extra “s”.
But this mousse is so totally not fancy. It’s like, really ridiculously easy.
Tips and Tricks on Making Mousse Bombs:
Mix some softened cream cheese and powdered sugar in a mixing bowl until it’s smooth, then fold in some Cool Whip.
That’s it.
Now, since were getting all chocolate chippy today you might want to chop up some chocolate chip cookies and fold them into your fancy mousse.
AND I’m not even gonna tell you to make your own cookies. I mean, you can if you WANT…but seriously, Chips Ahoy or Keebler will do the trick.
So look what you have…
Let this stuff chill for a bit. Stick it in the fridge and go do some laundry. No? Read a book? A magazine? Facebook? Whatever.
Now, fear not, but some assembly is required here.
You’ll need some more cookies, a small scooper and some melted chocolate.
Place your cookies on a flat surface…
…and using the scooper, blob a scoop of the mousse on top, gently pressing so the mousse sticks to the cookie. Make sure you press it down so it sticks to the cookie, this will make a huge difference when you go to dip.
Then dip the mousse into melted chocolate, covering completely. The process is similar to making Hi Hat Cupcakes.
Please, friends, don’t worry if it’s not pretty. I get loads of emails asking “how to make your melted chocolate smooth”. Well, it involves shortening and a lot of tapping. If you don’t have patience for all the tapping, I say garnish. Yep, just garnish the heck of out of it.
Enter mini chocolate chips.
That’s it! Let the chocolate set up in the fridge and then they’re ready to eat!
Here are some insanely yummy chocolate chip cookie goodness from around the internets:
Here are some insanely yummy chocolate chip cookie goodness from around the internets:Cookie Dough Swirl Marshmallows from Love and Olive Oil
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies from How Sweet
Chocolate Chip Salted Caramel Cookie Bars from Two Peas and Their Pod
Print
- Prep Time: 20 mins
- Total Time: 2 hrs 35 mins
- Yield: makes 15 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Chocolate Chip Cookie Mousse Bombs are the ultimate chocolate dessert recipe! If you consider yourself a chocolate lover, you have to try this mini mousse! Treat yourself to the best chocolate chip cookie you’ve ever tasted.
Ingredients
- 4 oz cream cheese, room temperature
- 1 cup Cool Whip, thawed
- 1 cup powdered sugar
- 25 Chocolate Chip Cookies, approx (I used Chips Ahoy), 10 cookies chopped for mousse, 15 cookies for assembly
- 2 cups semi sweet chocolate chips
- 1 Tbsp vegetable shortening
- optional ~ mini chocolate chips for garnish
Instructions
- With your mixer combine softened cream cheese and powdered sugar on medium speed until smooth. Fold in Cool Whip.
- When Cool Whip is incorporated, gently fold in 10 chopped Chocolate Chip cookies.
- Chill Cream Cheese mixture for 2 hours in refrigerator.
- When ready to assemble, melt semi sweet chocolate chips with 1 Tbsp of vegetable shortening in microwave on 50% power for 30 seconds. Remove and stir, repeat until chocolate is melted.
- Lay 15 remaining cookies out on a flat surface.
- Using a small ice cream scoop, or cookie scoop, scoop approx 1/4 cup of mousse onto top of each cookie (pressing mousse gently into the cookie to help it stick), dipping each into the chocolate before moving onto the next. Transfer to a wire rack. Continue until you run out of mousse. Approximately 15 cookies.
- Garnish with mini chocolate chips, if desired and transfer back into the refrigerator to set, approx 15 minutes.
- Remove from refrigerator when ready to serve.
Notes
amounts will vary based on the amount of mousse you put on each cookie. I used a scoop that holds scant 1/4 cup mousse and yielded about 15 “mousse bombs”
Nutrition
- Serving Size: 1 mousse bomb
- Calories: 340
- Sugar: 32.8 g
- Sodium: 117.7 mg
- Fat: 18 g
- Carbohydrates: 44.9 g
- Protein: 3.8 g
- Cholesterol: 9 mg
Just the name alone…mousse bomb. Makes me want this that much more!!
How in the heck do you think of this stuff?!
OMG this is t.h.e b.o.mb ! Looks so delicious.
What an awesome treat!
This reminds me of the hi-hat cupcakes. LOVE the awesome mousse yum factor to dip in chocolate! I’m thinking there will be some happy hubbys this week! 🙂
These are to die for….to. D.I.E. for!!! What an awesome idea to add the cookie to the bottom!!!
Utter genius.
Oh. my. goodness. I have to make these! 🙂
This makes my teeth hurt just looking at it – in a very good way!
Angry, in love, angry, in love, swooning, screaming, I don’t even know how to handle this right now….