Black Forest Cookie Cup Recipe

Cookie dough: Whip the brown sugar and softened butter. Add the egg and whip again. Incorporate the flour, unsweetened cocoa powder, fleur de sel, baking powder, chocolate chips, and mix with a spatula. Wrap the dough and let it rest in the refrigerator for 1 hour.

Dark chocolate ganache: In a bowl, chop the dark chocolate into pieces. Bring the cream to a boil in a saucepan. Pour the boiling cream over the dark chocolate and let it sit for 1 minute.

Using a spatula, mix the cream and chocolate in a circular motion, starting from the center and moving outward. You should achieve a smooth and homogeneous texture. Add the cold butter to the mixture and then stir. Cover with plastic wrap and let rest at room temperature.

Baking the cookie cups: Grease and flour the muffin tin (not necessary if it is silicone). Divide the cookie dough into 6 balls. Spread the dough on the bottom and sides of the cavities of the tin and prick with a fork at the base. Place everything in the refrigerator for 30 minutes or in the freezer for 15 minutes. Preheat the oven to 180 °C.

Bake for 20 minutes. Once out of the oven, flatten the center of the cookie cups with a small glass to create a hollow, let cool slightly, then carefully unmold. Let cool on a rack. Add the ganache inside the cookie cups along with 2 or 3 sour cherries.

Whipping cream & assembly: In a very cold metal bowl (place it in the refrigerator for 1 hour or in the freezer for 30 minutes, along with the whisks), pour in the mascarpone and the heavy cream.

Whip while gradually increasing the speed, adding the powdered sugar, until you achieve a firm cream.

Put it in a piping bag fitted with a star tip. Pipe the whipped cream on top of the ganache, then add grated chocolate and a cherry for extra indulgence.

Tip: If it's not cherry season, you can use jarred sour cherries.