French Silk Pie Cookies
Soft and chewy chocolate cookies topped with a creamy chocolate cheesecake mousse and finished with a silky smooth drizzle of chocolate ganache!
Ingredients
Dough:
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon instant espresso powder
- 1 teaspoon hot water
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.56 oz) package instant chocolate pudding mix (dry)
Chocolate Cheesecake Mousse:
- 1 cup + 2 Tablespoons heavy cream, divided
- ½ cup powdered sugar
- 8 ounces cream cheese, softened
- ¾ cup semi-sweet chocolate chips
Chocolate Ganache:
- 2 ounces semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Make the Dough:
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined; set aside.
- In a small bowl, combine the instant espresso powder and hot water until completely dissolved; set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla and espresso mixture. Then stir in the pudding mix.
- With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Shape dough into balls, and place them onto the prepared baking sheet. Gently flatten each ball to about 3/4 inch in thickness (see photo above). Bake in the preheated oven for 8-10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes (no longer than 5 minutes) before pressing the bottom of a glass or measuring cup into the center of each cookie, creating an indentation for the filling. Transfer cookies to a cooling rack and cool completely.
Make the Mousse:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 1 cup of heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and creamy.
- In a separate bowl, combine the chocolate chips and 2 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth. Pour melted chocolate mixture into cream cheese and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a spatula.
Make the Ganache:
- Place the chocolate into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap and stir until smooth. Allow to cool to room temperature.
To Assemble:
- Divide mousse evenly among each cookie, then use a butterknife or offset spatula to spread evenly. Drizzle each cookie with chocolate ganache. Serve and enjoy!
Notes
Cookies can be stored covered in the refrigerator for up to 5 days.