Mint Brownie Brittle™ Cookies with Chocolate Mousse

Mint Brown Brittle Cookies:
  • 1 stick (4 oz.) Unsalted Butter, Room Temperature
  • ½ cup Powdered Sugar
  • 1 Egg
  • ½ tsp. Peppermint Extract
  • 1 cup + 2 TBSP. Mint Brownie Brittle Crumbs
  • 1 cup AP Flour
  • ¾ tsp. Baking Powder
  • ¼ tsp. Kosher Salt

  • For Chocolate Mousse:
  • 5 ounces Dark or Bittersweet Chocolate, Chopped
  • 3 TBSP. Unsalted Butter
  • ‪‎2 tsp. Espresso
  • 3 Eggs, Separated
  • 2 TBSP. Granulated Sugar
  • 1 ¼ cups Heavy Cream
  • To Prepare:

    Mint Brown Brittle Cookies:
    Cream together the butter and powdered sugar, until combined. Scrape down the bowl. Add the egg, and allow to combine. The mixture will look a bit shaggy, which is normal. Add the peppermint extract.

    In a food processor, pulse Mint Brownie Brittle, until the brittle becomes a fine crumb. Whisk together Mint Brownie Brittle crumb, AP Flour, baking powder and kosher salt. Add the dry to the mixer, and mix until combined. The dough will be very soft.

    Place the dough in a Ziploc bag and chill until firm, about 2-3 hours.

    Remove dough from the refrigerator or freezer. Roll out dough with a little flour to about ¼” thick. Use your heart cutter to cut out your cookies. Place on a parchment lined and baking sprayed sheet pan. Place all your hearts with a bit of space between them, on the sheet pan. Freeze until the cookies are completely frozen, about 1 hour.

    Preheat the oven to 325°F. Remove the cookies from the freezer, and place them directly into the oven. Freezing your cookies completely will keep your cookies from spreading during baking, and keep your heart shape in tact. Bake for 12-15 minutes, rotating the cookies halfway through.

    Allow cookies to cool completely. Remove them from the parchment paper by running a small offset spatula underneath the cookie.

    For Chocolate Mousse:
    In a double boiler, place chocolate and butter. Melt, stirring constantly to prevent scorching, until smooth. Add espresso and set aside to cool slightly.

    Separate eggs. Whip the whites with the granulated sugar until it reaches soft peaks. In a separate bowl, whip the heavy cream to soft peaks as well. Fold the yolks into the chocolate-butter mixture. Next fold in your whites, in three additions, careful not to mix too forcefully, so that you do not deflate your whites.

    Finally, fold the whipped heavy cream in three additions, into the chocolate mixture, until there are no dark chocolate streaks left. Cover and place in the refrigerator overnight.

    To Assemble:
    Using a piping bag or a Ziploc bag, fill it with chocolate mousse. Pipe dollops of chocolate mousse into your cookie. Sandwich another cookie on top. Garnish with fresh berries and mint leaves.