Yes, it’s another recipe for a dessert in a mason jar. But you’ll forgive me, right?
So I went to a Girl Scout event last year where they served nothing but desserts made from Girl Scout Cookies. Genius! Genius, I tell ya.
After that event, of course I had to make something for Valentine’s Day incorporating one of my favorite cookies. This mousse is pretty simple to make considering some of the other recipes I saw out there. It comes out so creamy and with the mint flavor from the cookies – perfection.
And what dessert doesn’t look cute in a mason jar! These are the perfect treats for you and your Valentine or for your Galentine get together with your gal pals. Would that be Falentines if it included boys and girls?
Anyway you look at it, this is the perfect treat for loved ones!
Thin Mints Chocolate Mousse (mousse recipe adapted from Glorious Treats and Betty Crocker)
2 Tbsp sugar
1/2 c heavy whipping cream plus 3/4 c heavy whipping cream
3 oz Ghiradelli premium chocolate baking bar (comes in 4 oz package – I used a leftover square and grated some over the Cool Whip. A friend helped me out and ate the other square.)
1/2 tsp vanilla extract
In a small bowl, beat egg with an electric mixer until fluffy, about 3 minutes. Add in sugar gradually and beat to mix together.
In a saucepan, heat 1/2 cup whipping cream over medium heat until just hot.
Pour in half of the hot cream into the egg mixture and mix together. Once incorporated, add the egg and cream mixture to the remaining cream in the saucepan.
Cook over low heat for about five minutes, stirring constantly. The mixture will thicken a bit but ensure it does not boil.
Remove saucepan from heat and add chocolate. Stir mixture until chocolate melts.
Pour mixture into a small mixing bowl, cover and refrigerate for about 2 hours, stirring occasionally.
When chocolate mixture is almost chilled, refrigerate a mixing bowl to chill.
Using the chilled mixing bowl, add 3/4 cups whipping cream and vanilla. Beat with an electric mixer on high until stiff peaks form.
Fold cold chocolate mixture into whipping cream until incorporated.
Chop about 12-14 Thin Mints into little pieces. Add some to the bottom of four (or five if not too filled) small mason jars. Using a Medium Cookie Scoop, add chocolate mousse. Top with more chopped Thin Mints and another scoop of mousse. Top with a dollop of Cool Whip and half of a Thin Mint cookie.
Serve immediately or refrigerate overnight until ready to serve.
*Contains affiliate link to my favorite Medium Cookie Scoop. I think everybody should own one of these.*
June Burns says