Thursday, March 8, 2012

The One With the Thin Mint Mousse Cups

Well it's that time of year again. That wonderful time of year when Girl Scout cookies make their lovely reappearance in the world. I thought I might celebrate this momentous occasion with some themed mousse cups, because, well, they're yummy.
Thin Mint Mousse Cups
  • 1 large (5.6 oz) package chocolate pudding mix
  • 1 small (3.4 oz) package vanilla pudding mix
  • 2 cups whipping cream
  • 4 cups cold milk
  • 1/3 cup sugar
  • 1/2 Tablespoon Mint Extract*
  • 6 drops green food coloring
  • One sleeve of Thin Mints**
  • Chocolate shavings, for garnish
Prep the layers:
In a medium size bowl, whip 2 cups of cream and 1/3 cup sugar on high for about 4 minutes, until stiff peaks form when you lift out the beaters.
In another bowl, combine chocolate pudding mix and 2 cups cold milk. Whisk for 1 minute to incorporate. Once the pudding begins to set and thicken, whisk in half of the whipped cream.  Set the other half aside for topping.
In another bowl, combine the vanilla pudding mix and 2 cups milk. Add the mint extract and green food coloring and whisk for 2 minutes until fully combined.
Let everything stand to completely set for at least 5 minutes.
Meanwhile, crush one sleeve of Thin Mints into medium-sized crumbs.

Assemble the layers:
Spoon two large spoonfuls of the chocolate mouse into parfait dishes, glasses or whatever kind of cup you have on hand. Add a layer of cookie crumbs. Next, add two large spoonfuls of the mint pudding and another layer of cookie crumbs. On top of that, the chocolate mousse and more cookie crumbs. Top with whipped cream and some chocolate shavings for garnish. Keep refrigerated until serving.

Makes 5 generous servings.
    *Mint Extract is not the same as Peppermint Extract. And mint really is better for this recipe. 
    **Even though this recipe calls for Thin Mints, I think it would be delicious with Oreos or Andes Mints        substituted in case you feel like making this during that dreary time of year when Thin Mints are no longer in your cupboard.

    This dessert is so refreshing. It would be perfect for St. Patrick's day... or really just a small dinner party. Of course you could always use a little less of each layer to make more cups for more people. I would recommend serving within an hour or two of assembly, although you could prep the layers up to a day in advance. Just be sure your whipped cream, mousse and pudding are stored in airtight containers in the refrigerator.

    I shared this recipe on Tastetastic Thursday by A Little Nosh and on Tip-Toe Thru Tuesday on Crayon Freckles. It was featured on the following Tip-Toe Thru Tuesday.


    1. I'm so glad I got to taste one of these! Very generous portion but sooooo tasty!

    2. Ammmmmmmazing!!! Totally recommend! Would be awesome in little party cups to as a pass around dessert at a function. Super light and completely refreshing!

    3. I LOVE chocolate! But chocolate and mint, does not gree with me! This looks good! LOVE YOUR BLOG! im your newest follower! you can follow back

    4. oooooohhhhh. i could really use this right now! am pinning this so i can make it soon!!! i'd love it if you linked this up to my tip-toe thru tuesday party!

    5. These look amazing! I found you via crayon freckles & just loved your post there & adore your site here! Feel free to stop by

    6. hey michelle! i just wanted you to know that this will be featured on tuesday!


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