Grasshopper Pie Cups
Made with stabilized whipped cream, this beautiful green and easy mint and chocolate mousse is easy to make and fun for St. Patrick's Day, Easter, or Christmas dessert.
Servings: 6
Calories: 499kcal
Equipment
- Hand mixer or a stand mixer with whisk attachment
- 6 6 ounce glass or porcelain ramekins or similar cups
Ingredients
- 2 ½ cups heavy cream very cold, divided use
- ⅓ cup powdered sugar or powdered monk fruit/allulose blend
- ¼ cup no-alcohol green creme de menthe syrup or green Creme de Menthe liqueur
- 2 tablespoons creme de cacao liqueur optional, skip for no alcohol
- 1 ½ teaspoons powdered gelatin
- ½ teaspoon vanilla extract
- pinch fine sea salt
- 4 ounces crushed chocolate cookies SEE NOTES BELOW
- 3 tablespoons black cocoa powder or regular cocoa powder unsweetened
- 2 tablespoons cold water for the gelatin
Optional garnishes
- more crushed cookies
- chocolate shavings
- chocolate chips, mini or regular.
Instructions
Bloom gelatin
- Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes to bloom. Microwave just until melted, 10 seconds, then stir until smooth. Let cool to lukewarm (don't use hot).
Whip the heavy cream
- Add 2 cups heavy cream to a stand mixer bowl (or large bowl for a hand mixer). Start on low, then increase to medium-high and whip until it thickens. Add powdered sugar and whip to soft peaks.
- With the mixer running on low, drizzle in the lukewarm gelatin. Add the mint syrup or creme de menthe gradually and creme de cacao if using, then whip to medium peaks—it should hold its shape but still look creamy (don’t over-whip).
Build the ramekins
- Add the cookies to a food processor and pulse until ground into fine crumbs. Without a food processor, place cookies in a zip bag and crush fine with a rolling pin. Mix the cookie crumbs with the cocoa powder. Add 2 ½ - 3 tablespoons per cup to the bottom of the 6 ramekins. With the back of a small spoon and your fingertips, tap the cookies down flat.
Complete the cups
- Divide the grasshopper mousse between the ramekins and smooth the tops. If desired, sprinkle on a touch of cocoa powder. Cover with plastic film and refrigerate 4 hours or overnight.
To serve
- To serve, whip the last ½ cup heavy cream with a little vanilla and powdered sugar to stiff peaks. Dollop or pipe on top of the cups, then garnish with cookie crumbs, chocolate shavings, or mini chocolate chips if desired.
Notes
Cookie notes:
- For gluten-free chocolate cookies, I use Simple Mills Chocolate Brownie Seed & Nut Flour Sweet Thins in Chocolate Brownie (1 box), available in many stores. Note - a box crushed yields 18 tablespoons of cookie crumbs.
- If you re not GF, you can use think chocolate Moravian-style cookie thins, Oreos if you remove the filling, chocolate ice cream wafer cookies (basically oreos without the filling), or even black cookie crumbs (sometimes labeled "cookie dirt"). There are quite a few options on Amazon and in stores.
Nutrition
Calories: 499kcal | Carbohydrates: 34g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 147mg | Potassium: 182mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg