Ingredients
- 4 oz cream cheese, room temperature
- 1 cup Cool Whip, thawed
- 1 cup powdered sugar
- 25 Chocolate Chip Cookies, approx (I used Chips Ahoy), 10 cookies chopped for mousse, 15 cookies for assembly
- 2 cups semi sweet chocolate chips
- 1 Tbsp vegetable shortening
- optional ~ mini chocolate chips for garnish
Preparation
Step 1
With your mixer combine softened cream cheese and powdered sugar on medium speed until smooth. Fold in Cool Whip.
When Cool Whip is incorporated, gently fold in 10 chopped Chocolate Chip cookies.
Chill Cream Cheese mixture for 2 hours in refrigerator.
When ready to assemble, melt semi sweet chocolate chips with 1 Tbsp of vegetable shortening in microwave on 50% power for 30 seconds. Remove and stir, repeat until chocolate is melted.
Lay 15 remaining cookies out on a flat surface.
Using a small ice cream scoop, or cookie scoop, scoop approx 1/4 cup of mousse onto top of each cookie (pressing mousse gently into the cookie to help it stick), dipping each into the chocolate before moving onto the next. Transfer to a wire rack. Continue until you run out of mousse. Approximately 15 cookies.
Garnish with mini chocolate chips, if desired and transfer back into the refrigerator to set, approx 15 minutes.
Remove from refrigerator when ready to serve.
Notes
amounts will vary based on the amount of mousse you put on each cookie. I used a scoop that holds scant 1/4 cup mousse and yielded about 15 "mousse bombs"