These hot chocolate cookie cups are easy to make and guaranteed to impress. The buttery, slightly crumbly gluten free cookie cups are complemented perfectly by the rich, decadent chocolate ganache and the sweet, fluffy marshmallow meringue. A gluten free dessert that will dazzle both with its taste and its looks!
NOTE: Prep time doesn't include refrigeration time.
In a bowl, cream together butter, sugar and vanilla paste.
Add the egg and mix well.
Sift together the dry ingredients and add them to the wet mixture. Using a wooden spoon or spatula, mix all ingredients together until you get an even, smooth cookie dough that comes together in a ball.
Wrap in cling film and refrigerate for at least 1/2 hour.
Cut out two strips of baking/greaseproof paper and place them into a cupcake tin hole, so that they are perpendicular to each other (i.e. make a cross). To help them stick to the cupcake tin, use a bit of softened butter. Repeat until you have "lined" 8 cupcake tin holes. The strips will help remove the baked cookie cups later on.
Roll out the chilled cookie dough until it's about 3 mm thick. Using a round cookie cutter, cut out 8 circles – they should be sufficiently big to fill the cupcake tin hole with a bit of excess left over. (I've used a round cookie cutter with a diameter of ~5 inch/12 cm. If you don't have a cookie cutter of that size, use a small plate and cut around it with a knife.)
Transfer the cookie dough circles into the cupcake tin holes – make sure that the cookie dough fits snugly into the holes, with no space between it and the tin. Flatten the cookie dough walls, making sure they're of an even thickness all round. If there are any tears, patch them up with small pieces of cookie dough. Cut away any excess cookie dough, making sure that the cookie cups reach the very top of each hole, and that their edges are smooth.
Refrigerate the cupcake tin with the cookie cups for at least 1/2 hour. This will ensure that the cookie cups hold their shape.
Pre-heat the oven to 355 ºF (180 ºC).
Prick the bottom of each cookie cup with a toothpick or fork.
Bake the cookie cups in the pre-heated oven at 355 ºF (180 ºC) for 15 minutes or until golden brown.
Allow to cool in the cupcake tin, then remove with the help of the baking/greaseproof paper strips.
In a heat-proof bowl, pour the boiling hot double/heavy cream over the chopped dark chocolate.
Allow to stand for about 5 minutes, then stir well until you get a smooth chocolate ganache.
Pour the chocolate ganache into the cookie cups (up to the very edge, be generous).
Refrigerate the filled cookie cups for about 15 minutes, until the chocolate ganache sets.
Mix all the marshmallow meringue ingredients in a heat-proof bowl, and set the bowl above a pot of simmering water.
Heat the meringue mixture with constant stirring until it reaches 140 ºF (60 ºC) and the sugar has melted.
Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
Using a piping bag and a big star nozzle (I've used an 18 mm open star nozzle, but just use your favourite), pipe the swiss meringue on top of the set chocolate ganache.
Using either a kitchen torch or the oven grill, lightly toast the "marshmallow" swiss meringue.
The hot chocolate cookie cups keep well in a closed container in a cool dry place for 3 - 4 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).