Brigadeiro cookie shot filled with table cream mousse is delicious, perfect sweet and it would be a touch in any party and gathering.
Ludmilla and I have always loved Dominque Ansel’s creative and innovative dessert recipes. When we were in New York we waited in line for 3 hours just to try the cronut! It was worth the wait! So we really wanted to create a Brazilian Flair cookie shot, like the one Dominique Ansel made with his Milk and Cookie shot. So we went about creating our version. Let me tell you that creating this cookie in a shot glass shape is easier said than done! We worked days on this, even using a cookie shot mold. This recipe is not for the impatient. It took us many times to get the mold and cookie recipe to work out just right. The filling that is best for this type of cookie shot is something a little thicker as the cookie mold may end up with little holes if you don’t get it just right. This said, you can always use a stainless steel shot glass and mold the dough around it. At the end of the day, it is totally worth the effort! Whether you choose to fill your cookie shot with our Brazilian Flair filling or something else, this is a show stopping dessert that will entertain your guests and be a fun filled end to a great dinner!
Link of the day…
Have you heard of the cold oil to fry French fries?? And about cooking them for about 45 minutes?? I haven’t! If you have tried it, please, let us know. We are so curious.
- Original recipe by Dominique Ansel
- ¾ c. Unsalted butter, diced, at room temperature
- ¾ c. Granulated sugar
- ¾ c. Light brown sugar
- 2 whole eggs (large) at room temperature
- 1 tsp. Kosher salt
- 1 tsp. Baking soda
- 2 c. Plus 2 T. All purpose flour, sifted
- ½ c. Milk chocolate chips, finely chopped
- ½ c. Dark chocolate chips, finely chopped
- Cookie shot mold
- For the filling
- Table Cream Mousse
- PS: Para o brigadeiro, eu gosto de usar o chocolate em pó sem açúcar.
- Cream the butter and sugars in a kitchenaid mixer on medium until well mixed and fluffy.
- Add the eggs on low and mix 1-2 minutes until smooth.
- Scrape down the sides of the mixer and combine again.
- Combine the flour, salt and baking soda until combined.
- Slowly add the flour mixture to the wet mixture and mix until just combined.
- Scrape down the bowl and mix again until combined, don't over mix.
- Gently fold in the finely chopped chocolate chips.
- Cover with plastic wrap to prevent a skin from forming and chill for 1 hour.
- Preheat oven to 350F.
- Create a ball of cookie dough, approximately 45 g, and place into bottom of cookie shot mold.
- Press down with the mold insert until almost to the bottom.
- Trim any extra dough that comes out of the top.
- Cook 14-16 minutes until the cookie has come to the top of the mold and is golden brown.
- Wait 1-2 minutes, and trim any excess from the top of the mold.
- Let sit in the mold for 30 minutes until cool or chill.
- Remove cookie carefully from the mold.
- Set aside to fill.
- Dredge top of cookie molds in the brigadeiro and set aside.
- Fill cookie cups with the table cream mousse.
- Keep in the refrigerator.
Beijos and Tchau!