How to create these delicious Cookie Cups

Holly Charnock is one of our judges in the Unleash Your Imagination competition and she’s been sharing her own ideas for recipes to help inspire other school chefs. Check out the recipe below to create her Cookie Cups with Banana & Chocolate Mousse.

Banana and chocolate Angel Delight Mousse are both childhood favourites, so why not bring them together in one fun dessert?

Brand: Angel Delight
Product: Mousse (Banana & Chocolate)
Meal type: Dessert
Serves: 12
Sector: Education
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients

175g butter softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
250g plain flour
½ tsp bicarbonate of soda
70g Angel Delight Mousse (Banana)
70g Angel Delight Mousse (Chocolate)
300ml water – divided
150g dark chocolate chips

Method

1. Heat the oven to 190C/170C fan/ gas mark 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.

2. Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides – if you’re using a deep muffin tin, the dough should come about halfway up the side of each hole. I roll foil into a ball and place inside the cookies.

3. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.

4. To make the Banana Mousse, pour 150ml of water into a large mixing bowl.

5. Add 70g of banana mousse mix and whisk for 30 seconds on slow.

6. Scrape down and increase speed to high and whisk for minutes (do not over whisk).

7. Spoon into an uncut piping bag and put into the fridge for 1 hour.

8. Repeat steps 4-7 with the chocolate mousse.

9. Put a star nozzle into a large piping bag, place the 2 piping bags with mouse in next to each other and snip the ends, place them inside the piping bag with the nozzle, making sure they stay level.

10. Once the cookies have fully cooled, pipe the mousse into the cups and decorate with a slice of banana and chocolate sprinkles.

Allergens: Wheat, Milk
Suitable for vegetarians: Yes
Suitable for Coeliac: No