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Mint Chocolate Dessert Cups
Yield: 28 2-ounce cups
Mint chocolate dessert cups are a fun and easy recipe for a no bake dessert! Mint chocolate cookie crust with mint cream filling and chocolate ganache! These dessert cups are great for parties, are portable, and taste amazing!
Equipment
- 28-2oz. plastic cups with lids
- Electric hand mixer
Ingredients
- 2 cups crushed mint chocolate sandwich cookies
- ¼ cup unsalted butter melted
- 8 oz cream cheese room temperature
- ¾ cup granulated sugar
- 1 tsp mint extract
- 1 ½ cups heavy cream
- 1 drop green gel food coloring
- ¼ cup chocolate chips
- 2 tbsp heavy cream
- additional crushed mint chocolate sandwich cookies
Instructions
- In a small bowl, combine mint 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 another mixing bowl, combine room temperature cream cheese and granulated sugar. Cream together using an electric hand mixer on medium speed until combined and smooth.
- Add mint extract, heavy whipping cream, and one drop of green gel food coloring if desired. Whip on medium-high speed until light and fluffy.
- Fill a piping bag with the mint cream. Pipe the mixture into the cups until about 3/4 full.
- To make the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat for 30 seconds. Mix until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the mint cream. Sprinkle with additional mint chocolate cookie crumbs.
- 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
Mint chocolate dessert cups should be kept chilled. They can be refrigerated for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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