Photo by Mother Earth Living.
In just a week, it will be the sweetest day of the year,
Valentine's Day. And whether you are celebrating with a sweetheart,
with some friends or celebrating with your kiddos, it's always fun
to splurge on some sweet treats. These cookies take a little time,
but they are so cute and worth the effort!
This one is two parts, cookie and mousse. First up, white
chocolate-mint mousse. Here's what you need:
1/2 cup loosely packed mint leaves, stems removed, coarsely
1 cup heavy cream, divided
6 ounces white chocolate, finely chopped
To make mousse, first take the mint and 1/2 cup cream in
saucepan and bring to scalding over medium heat. Turn off heat and
then steep about 30 minutes.
Strain cream mixture into another clean saucepan, pressing
excess liquid from mint. Add chopped white chocolate to cream and
place over low heat.
Stir constantly just until chocolate is melted and mixture is
very smooth. Transfer to medium bowl.
Cover surface flush with plastic wrap and allow to cool to room
temperature, about 40 minutes. Using an electric mixer with whip
attachment, whip remaining cream to stiff peaks. Fold into
Chill mousse 3 to 4 hours or until thick and creamy. (And try
not to eat it all before you make the cookies!)
Now for the cookies. Here's what you will need:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure mint extract
1/2 cup unsweetened, cocoa powder
2 cups sifted all-purpose flour
About 2 tablespoons all-purpose flour, for dusting work
2 to 4 tablespoons granulated sugar, for sprinkling on cookie
About 4 ounces semisweet chocolate, melted
To make cookies, mix butter and 1/2 cup sugar with mixer.
Cream until well-blended for about 2 minutes. Add eggs one at
a time, beating well after each addition.
Scrape down sides of bowl. Continue to beat at high speed until
light and fluffy, another 2 to 3 minutes. Stir in mint extract.
Stir together cocoa powder and flour and combine with butter
mixture, stirring just until evenly blended.
Divide dough, shape into two disks and wrap each tightly in
Chill at least 4 hours or until dough is firm to touch.
Meanwhile, with rack in center of oven, preheat to 350 degrees.
Line two cookie sheets with parchment paper and set aside. On
lightly floured work surface, roll out one disk of dough to about
Cut with 1 1/2-inch fluted round cookie cutter and transfer
rounds to cookie sheet. Using 1/2-inch heart-shaped cookie cutter,
cut a window in half of the cookies. These will become sandwich
tops. Sprinkle evenly with granulated sugar.
Bake 12 to 14 minutes, or until cookies are firm and lightly
browned on bottoms. Remove to racks to cool. Repeat with second
half of dough. Allow cookies to cool completely. Using a small
knife, spread thin layer of melted chocolate on bottoms of
windowless cookies and place cookie chocolate side up. Let
Now it's time to combine the delicious fruits of your labor! To
assemble sandwiches, fit pastry bag with #10 round tip and fill
halfway with mousse. Pipe small amount of mousse on top of set
chocolate. Place cookie with window, right side-up, on top of
mousse. Press gently to squeeze mousse to edges.
Store unfilled cookies in airtight containers up to a week at
room temperature. Filled cookies should be refrigerated, and are
best served within 24 hours.