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Chocolate Mousse Tulip CookiesHappy Easter!

Happy Healthy Holidays!

Very presentable and so delicious these are also easy to make! Wonton wrappers hold a creamy chocolate mousse.

Wonton Wrappers for Chocolate Mousse Tulip Cookies

Recipe Ingredients

24 wonton wrappers (refrigerated in produce department)
2 tablespoons butter, melted
3 tablespoons sugar, divided
Easy Chocolate Mousse (recipe follows)

Recipe Directions

Pink Tulip< Heat oven to 300-degrees.

Place individual wonton wrappers on wax paper; brush one side with butter. Sprinkle each wrapper evenly with scant 1/2-teaspoonful sugar; press each wrapper, sugared side up, into ungreased small muffin cups (1-3/4-inches in diameter) to form flower shape.

Bake 15 to 20 minutes or just until crisp and golden brown. Cool completely in pan on wire rack. Pipe or spoon Easy Chocolate Mousse into center of each 'tulip' cup. Cover; refrigerate. Refrigerate leftover cookies.

Easy Chocolate Mousse

Beat 1-cup cold whipping cream, 1/2-cup powdered sugar, 1/4-cup baking cocoa or Dutch processed cocoa and 1-teaspoon vanilla extract in medium bowl until stiff. Use immediately.

Nutrition Information

Yield: 2 dozen cookies

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