grated dark chocolate, chocolate covered coffee beans
Chocolate Cookie Cups
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray.
Beat sugar and softened cacao butter (or room temperature butter) with an electric mixer until light and creamy, about 5 minutes.
Add vanilla extract & egg and continue to mix until well blended.
Combine all dry ingredients and add to wet ingredients, beating on low speed until incorporated.
Divide evenly between 12 muffin cups & press into bottom and halfway up sides to form cups.
Bake for 12 minutes.
Remove from oven and immediately press down the center of each cookie cup with the back of a medium cookie scoop.
Set on wire rack to cool for 15 minutes.
To remove, use a fork & slide down one side of cookie cup and lift carefully. Place on wire rack to cool completely. Repeat with remaining cookie cups.
Mocha Cheesecake Filling
Brew coffee then measure 1/4 cup. Pour into small bowl and sprinkle with gelatin. Stir until dissolved then set aside.
In a large bowl of electric mixer, combine cream cheese and sugar and beat until smooth.
Continue beating while adding sour cream, melted chocolate and coffee gelatin mixture until incorporated.
Tip: To melt chocolate, place broken up bars in a microwave-safe dish & microwave for 1 minute. Stir. If not completely melted, place back in microwave in 15-second increments.
I like to use my electric cookie press with the hors d'oeuvre attachment. Fill tube then fill in desired pattern. You can also scoop mixture into the cups with a spoon.
Garnish with shaved chocolate and a few chocolate covered coffee beans.
Short on time? This mixture can also be served in small dessert dishes by itself. Don't want to make cookie cups from scratch? Use packaged refrigerated chocolate chip cookie dough and form into cookie cups following baking directions above.