Black forest dessert cups are an easy and delicious no bake dessert for chocolate cherry lovers! Chocolate cookie crust, chocolate mousse filling, chocolate ganache, and cherries! If you love Black Forest cake, you will love this recipe!
Ingredients for Black Forest Dessert Cups
Cookie crust
- Chocolate sandwich cookies – Crushed into fine crumbs. No need to remove the cream filling!
- Unsalted butter – Melted. You can also use salted if you prefer.
Chocolate filling
- Instant chocolate pudding mix – Be sure it is instant pudding and not cook and serve. A 3.9 ounce box.
- Milk – Use whatever milk you would like!
- Heavy cream – Heavy cream or heavy whipping cream work equally as well for this recipe.
Chocolate ganache
- Chocolate chips – I love using semisweet chocolate chips, but you could also use milk or dark chocolate.
- Heavy cream – Do not replace with milk – the chocolate will seize up.
Cherry topping
- Cherry pie filling – Store-bought or homemade! Check out my recipe for cherry cake and cupcake filling which would work perfectly! For this recipe, I used canned because it is faster, easier, and no cooking required!
Tools & Supplies to Make Black Forest Dessert Cups
How to Make Black Forest Dessert Cups
- Combine chocolate sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another large bowl, whisk together instant chocolate pudding mix and milk. Chill for 5 minutes.
- Add in heavy cream and whip with an electric mixer on medium speed until thickened.
- Fill a piping bag with the chocolate mousse mixture. Pipe the mousse into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a bowl. Microwave and stir until melted and smooth. Cool slightly and transfer to a piping bag or squeeze bottle.
- Drizzle the chocolate ganache over the chocolate mousse. Top each cup with a small amount of the cherry pie filling.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the fridge for 2 to 3 days.
Black Forest Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it into a no bake cheesecake in an 8-inch pan.
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much chocolate mousse filling you pipe into the cups! A small cookie scoop measures the perfect amount of crumbs in the 28 cups.
Cherry pie filling
If you feel like making the cherry pie filling from scratch, check out my recipe for cherry cake and cupcake filling! A quick and easy way is to use store-bought canned cherry pie filling. For each cup, I try to scoop on one cherry and a bit of the filling.
Chocolate sandwich cookie crumbs
Use a food processor to make chocolate sandwich cookie crumbs. No need to remove the cream filling!
Storing and serving
The dessert cups can be stored in the refrigerator for about 2 to 3 days. A great way to serve these dessert cups at a party is straight out of a cooler so they remain chilled. When serving, do not leave the cups out for more than 30 minutes or so.
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Black Forest Dessert Cups
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
Chocolate Cookie Crust
- 2 cups chocolate sandwich cookie crumbs
- ¼ cup unsalted butter melted
Chocolate Mousse Filling
- 3.9 oz instant chocolate pudding mix
- 1 ½ cups milk
- 1 ½ cups heavy cream
Chocolate Ganache
- ¼ cup semisweet chocolate chips
- 3 tbsp heavy cream
Cherry Topping
- ½ 21 oz. can cherry pie filling
Instructions
- In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, whisk together instant chocolate pudding mix and milk until combined. Chill for 5 minutes.
- Pour heavy whipping cream into the pudding and whip on medium-high speed with an electric hand mixer until thickened.
- Fill a piping bag with the chocolate mousse mixture. Pipe into the cups until about 3/4 full.
- Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the chocolate mousse filling. Add a small scoop of cherry pie filling to the top of each cup.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
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