Magical Mushroom Dessert Cups
Whimsical layered chocolate and fruit-filled dessert cups topped with edible moss and strawberry mushrooms.
Equipment
- 8 Small jars (4-6 ounce recycled jam jars, canning jars, small glasses, etc.)
- Blender
- Stand or hand mixer
- Food processor (optional)
Ingredients
Crumbled "Soil"
- 1/2 container Oreos (cream filling removed)
Chocolate Mousse
- 10 large medjool dates
- 1 cup milk (I used soy milk)
- 6 ounces dark chocolate (chopped bar or morsels)
- 1/2 teaspoon vanilla
- 1 pinch salt
Edible Moss
- 1 egg (room temperature)
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons honey
- A few drops green food coloring
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
Fruit Filling
- 1 cup chopped strawberries
- 1 pinch sugar
Mushrooms
- 8 strawberries (stems removed)
- 8 raspberries
- 24 mini marshmallows
- 1.5 ounces white chocolate (for melting)
Instructions
Crumbled "Soil"
- Remove the filling from the Oreos. Place the cookies into a food processor or blender and pulse until crumbly. If using a blender, thoroughly rinse out all the crumbs ahead of making your mousse!
- Sprinkle an initial layer of crumbled Oreos into the bottom of each jar. Set the rest aside.
Chocolate Mousse
- Tear apart the dates, making sure all pits are removed and soak them in a pot of just boiled water for about ten minutes to soften.
- Heat the milk in the microwave or on the stove and set aside to cool down to 115°F or lower so it won't seize the chocolate.
- Place chopped dark chocolate (or chocolate morsels) into the blender, along with the warm milk and drained, softened dates. Add in vanilla and salt and blend on low until smooth.
- Spoon equal amounts of the mousse into each jar, spreading a bit extra around the edges, forming a dip in the centers for the fruit filling.
- Cover the jars with plastic wrap and place in the fridge for a couple hours. Use this time to prep the rest of your ingredients.
Edible Moss
- Whisk the room temperature egg in a stand mixer or with a hand mixer until light and foamy, about two minutes.
- With the mixer still running, gradually sprinkle in the tablespoon of sugar.
- Turn the mixer off to add in the honey and green food coloring.
- Whisk mixture until thick, another 2-3 minutes.
- Sift in the flour and baking powder into the bowl, and gently fold it in with a rubber spatula or wooden spoon until incorporated.
- Pour mixture into large glass container, or a couple smaller glass containers or mugs, cover with plastic wrap, and microwave 1-2 minutes.
- Remove from microwave, remove plastic wrap, and set aside to cool. Make your fruit filling while this cools!
- Once completely cool, turn out onto plate and cut in half with a serrated knife. Then, tear apart into smaller pieces.
Fruit Filling
- Clean and chop strawberries. If adding sugar, sprinkle in and mix. Place in fridge until needed.
Mushroom Toppers
- Clean your strawberries and raspberries and dry thoroughly. Chop the stems off the strawberries.
- Melt your white chocolate (in 30 second bursts in microwave, stirring in between, or using the double broiler method).
- Using a toothpick, dot melted white chocolate onto berries. When done, place on plate in fridge for chocolate to set.
- Meanwhile, make the stems by placing mini marshmallows onto toothpicks (I did two for the strawberry mushrooms and one for the raspberry mushrooms). I lightly toasted mine with my butane torch for a bit of color, but this is totally optional!
Assemble
- Once the mousse has set, it's time to assemble! Add in a scoop of fruit filling, top with crumbled Oreos, and add a piece of moss to each jar. Place your marshmallow stems into the berries and add them on as the finishing touch.
