Chocolate Chip Cookie Flower Pot With Chocolate And Vanilla Cheesecake Mousse
Giving someone flowers is a great way to express gratitude or affection, which makes them perfect gift for pretty much any occasion. The same goes for delicious desserts, because who doesn't love a sweet treat baked with love?! We've found a way to combine these 2 great gift ideas into 1 amazing dessert! This recipe for a chocolate chip cookie dough flower pot is filled to the brim with delicious layers of homemade chocolate and vanilla cheesecake mousse, topped off with Oreo cookie soil and fresh sprigs of mint that look just like you planted them right into the dessert. It's the perfect original gift for the plant lovers in your life!
Prep Time: 40 minutes
Cooking Time: 1 hour 5 minutes
Difficulty Level: Easy
For the chocolate chip cookie dough:
- 4¼ sticks butter
- 1 cup sugar
- ⅔ cup brown sugar
- 1 pinch of salt
- 2 eggs
- 5 cups flour
- ¾ cup corn starch
- ½ cup chocolate chips
For the mousse layers:
- 2½ cups whipped cream
- 2⅔ cups cream cheese
- 2 tbsp unflavored gelatin powder
- juice of ½ lemon
- 1 tbsp vanilla extract
- 1 cup powdered sugar
- ¾ cup cocoa powder
- 1 oz semi-sweet chocolate, grated
- crushed Oreos
- sprigs of fresh mint
- 1 new 7-inch terra cotta flower pot
- 1 new 6-inch terra cotta flower pot
1. For the chocolate chip cookie dough, combine all of the ingredients in a large mixing bowl and knead everything by hand until a smooth dough forms. Once the dough is kneaded, wrap it in plastic wrap, transfer it to the refrigerator, and let it chill for 2 hours. While the cookie dough is chilling, clean the newly purchased terra cotta flower pots thoroughly.
2. Once the cookie dough has chilled, remove it from the refrigerator, line the bottom of the 7-inch terra cotta flower pot with a circular piece of parchment paper and cover the interior surface of the flower pot with an even layer of cookie dough.
3. Wrap a piece of parchment paper around the outside of the 6-inch terra cotta flower pot. Press the 6-inch flower pot into the 7-inch flower pot to help the cookie dough keep its shape while baking.
4. Transfer the terra cotta pots to the freezer and freeze for 1 hour. Preheat the oven to 350°F and remove the terra cotta pots from the freezer. Transfer the terra cotta pots to the oven and bake at 350°F for 65 minutes.
5. Remove the terra cotta pots from the oven and allow them to cool slightly, then take the smaller pot out of the larger one.
6. Carefully turn the 7-inch flower pot over and remove the chocolate chip cookie dough pot from inside. Take the circular piece of parchment paper off of the bottom and flip the edible flower pot over so that it's facing upwards.
7. Let the chocolate chip cookie flower pot cool completely. For the mousse layers, mix the cream cheese, powdered sugar, lemon juice, and unflavored gelatin powder in a large bowl with a hand mixer. Use a rubber spatula to carefully fold in the whipped cream, then split the mousse between 2 bowls. Stir the vanilla extract into one of the bowls and the cocoa powder into the other. Transfer each mousse flavor into separate piping bags.
8. Pipe the mousse into the cookie dough flower pot, alternating between flavors until the flower pot is almost full.
9. Crush the Oreos in a food processor to make the edible dirt and pour it on top of the mousse layers.
10. Insert some sprigs of fresh mint directly into the Oreo cookie dirt, and your edible flower pot is complete!
The only downside of this cookie dough flower pot is that it looks so stunning, you might not want to cut into it. Once you do serve it, though, this creative dessert is sure to make all of the other chefs in the kitchen green with envy!
Get the recipe for the Piña Colada Cake featured in the bonus video.