Let's Begin!

Chocolate Chip Cookie Cups

• Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
• Whisk together flour, baking soda, and salt, set aside.
• Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
• Add flour mixture and mix until just combined. Fold in chocolate chips.
• Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
• Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

Dark Chocolate Mousse

• In a double boiler, melt chocolate chips and stir until smooth.
• Stir a small amount of chocolate into beaten egg yolk, then, return all to the pan, stirring constantly.
• Cook and stir for 2 minutes or until slightly thickened. Remove from the heat, and then stir in the vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled.
• In a small bowl, beat whipping cream until it begins to thicken. Add sugar, then beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours.

Let's Assemble!

• Fill a piping bag with a star tip attached with the chilled chocolate mousse.
• Carefully pipe the mousse inside the cookie cups in a circular motion.
• Garnish with fresh raspberries and a light dusting of powdered sugar.
• serve chilled, enjoy with family and friends!