Lacy Cinnamon Cups with Chocolate Mousse

Name: Lacy Cinnamon Cups with Chocolate Mousse
Yield: 12 servings
Ingredients: Cookie cups; 1/4 cup (60 mL) butter; 1/4 cup (60 mL) corn syrup; 1/3 cup (80 mL) packed dark brown sugar; 1/3 cup (80 mL) quick cooking rolled oats; 1/3 cup (80 mL) Five Roses All-Purpose Flour; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) vanilla extract; Mousse; 8 Squares (8 oz / 240 g) Baker's Semi-Sweet chocolate chopped; 1 tbsp (15 mL) instant coffee granules; 1/4 cup (60 mL) boiling water; 3/4 cup (180 mL) sugar; 1/2 cup (125 mL) cold butter cubed; 6 egg yolks; 1 1/2 cups (375 mL) 35 % cream

This is the Lacy Cinnamon Cups with Chocolate Mousse recipe.

Prep: 20 min
Cooking: 3 min - 4 min
Refrigeration: 30 min

Yields 12 servings

lacy cinnamon cups with chocolate mousse

Ingredients

Cookie cups
1/4 cup (60 mL) butter
1/4 cup (60 mL) corn syrup
1/3 cup (80 mL) packed dark brown sugar
1/3 cup (80 mL) quick cooking rolled oats
1/3 cup (80 mL) Five Roses All-Purpose Flour
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) vanilla extract
Mousse
8 Squares (8 oz / 240 g) Baker's Semi-Sweet chocolate chopped
1 tbsp (15 mL) instant coffee granules
1/4 cup (60 mL) boiling water
3/4 cup (180 mL) sugar
1/2 cup (125 mL) cold butter cubed
6 egg yolks
1 1/2 cups (375 mL) 35 % cream

READY FOR REWARDS?

Preparation

Cookie Cups:

Melt butter in saucepan over medium heat; add corn syrup and brown sugar. Cook, stirring constantly, until sugar melts. Bring mixture to boil and remove from heat; stir in oats, flour, cinnamon and vanilla extract.

Drop batter by heaping teaspoonfuls 3 to 4 inches (7.5 to 10 cm) apart onto a parchment or waxed paper lined baking sheet. Bake one sheet at a time in 375 ºF (190 ºC) oven for 3 to 4 minutes or until cookies spread out into a lacy pattern and begin to turn golden. Remove from oven and cool for 3 minutes.

Drape cookies, working quickly, over inverted egg, custard or other small cups to form cups. Cool completely.

Makes 12 to 15 cookie cups.

Mousse:

Melt chocolate in heavy saucepan over low heat. Dissolve coffee in boiling water; whisk into melted chocolate along with butter cubes and granulated sugar until smooth. Whisk in eggs and cook, stirring constantly, for 3 minutes or until thickened. Scrape into a bowl; cover and refrigerate for 30 minutes or until cool and thick.

Whip cream until thick. Fold one third of cream into remaining chocolate mixture; fold in remaining cream. Just before serving, spoon equal amounts of mousse into each cup.