The World's Easiest Chocolate Mousse Cookie Bowls

Ingredients:

Mousse

• 1 tbsp. semi-sweet chocolate granules
• 1.5 cups heavy cream
• Berries such as blueberries, raspberries and small strawberries, for garnish, optional
• Grated bittersweet chocolate, for decoration, optional
• Special equipment: pastry bag

Cookie bowls

• 1 package (450 g) refrigerated cookie dough, such as Nestle Tollhouse Chocolate Chip Cookie Dough
• Cooking spray

Preparation:

1. MousseMelt the chocolate in a double boiler. Pour about 2 inches of water into a saucepan and bring to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Heat, stirring with a spatula, until the chocolate is melted and smooth and shiny. Let cool for 5 minutes.
2. Meanwhile, pour the cream into a bowl and beat with a mixer until soft peaks form. Gently fold the chocolate into the cream until fully incorporated. Transfer the mousse to a pastry bag or zip-lock bag. Refrigerate for 30 minutes to set.
3. Cookie bowlsPreheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray. Spoon about 2.5 tablespoons of cookie dough into each muffin tin cavity, pressing the dough down the sides and bottom to form cups. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cups rise slightly when you remove the pan from the oven, press them down with the bottom of a measuring cup. Let cool in the pan for 5 minutes.
4. Pipe the mousse into each cookie cup and top with berries and grated chocolate, if desired.