SUPERFOOD // CHOCOLATE:
Dark chocolate is highly beneficial for your brain health. The darker and purer the chocolate, the better. A serving or two of dark chocolate may boost memory, cognition, the immune system, and mood. Dark chocolate contains tyrosine, which is linked to an increase of dopamine. Dopamine has a direct effect on our emotional well-being, and stimulates the pleasure centers in our brain. Dark chocolate also releases endorphins, allowing you to feel a sense of happiness. Dark chocolate reduces cortisol levels, cortisol is the hormone that makes us feel stressed.
Time to get your chocolate fix with my Dark Chocolate Mouse Cookie Cups.
Recipe by Rose Reisman
Dark Chocolate Mousse Cookie Cups
Ingredients
- 1/3 cup granulated sugar
- 1 large egg
- 2 1/2 tbsp vegetable oil
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 3/4 cup all-purpose flour
- 2 oz. dark chocolate (60-70% cocoa, broken in small pieces)
- 1 1/2 tsp margarine or butter
- 3 tbsp egg whites
- 2 oz. dark chocolate (60-70% cocoa, broken in small pieces)
- 1/8 tsp cream of tartar
- 3 tbsp granulated sugar
- 1 egg yolk
- Berries, for garnish (optional)
Instructions
- 1 Preheat the oven to 350°F. Lightly spray a 12-cup mini muffin pan with vegetable oil.
- 2 In a mixing bowl, using an electric mixer, cream together the sugar, egg, oil and vanilla. Add the baking powder, salt and flour and mix until well incorporated (if the dough seems sticky, mix in a little more flour). Fold in the dark chocolate bits.
- 3 Using your fingers, place about 1 tbsp of dough into each muffin cup, pressing down to cover the bottom and sides (wet fingers, if necessary).
- 4 Bake in the preheated oven for about 18 minutes or just until browned.
- 5 Remove the tray from the oven. Using either your fingers or the round end of a wooden spoon, make a 3/4-inch indent into the middle of each cookie for the mousse filling. Transfer the cookies to a wire rack to cool.
- 6 Make the mousse: In a microwave-safe bowl, combine the chocolate and margarine and heat in a microwave on high for 30 seconds or just until chocolate is beginning to melt. (Alternatively, use a double boiler.) Whisk until smooth. Set aside to cool.
- 7 Meanwhile, in another bowl, using an electric mixer, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form.
- 8 Add the egg yolk to the chocolate mixture and whisk until smooth. Fold in the stiff egg whites until well incorporated.
- 9 Fill the cookie cups with the mousse. Garnish with drizzled melted chocolate or berries. Serve, or chill for 20 minutes to firm mousse.
