Boozy Candy Cane White Chocolate Mousse

Steps

• 1

  Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick baking spray. Set aside.
• 2

  Knead the Pillsbury cookie dough together with flour until well combined. Roll 1-1/2 tablespoons of dough into a ball and place it into the prepared mini muffin pan. Repeat with remaining dough. Bake in preheated oven for 12-18 minutes, or just until the edges of the dough begin to turn a light golden brown.
• 3

  Remove cookies from the oven and, using the end of a wooden rolling pin, press the center of each cookie down to create an indent for the mousse filling. Gently remove from the tins.
• 4

  Place chocolate chips in a microwave-safe bowl and microwave on high for 60 seconds, or just until the chocolate melts. Stir until smooth. Dip the tops of each cookie cup into the melted chocolate. Sprinkle with crushed candy canes to rim the cups. Set aside until chocolate hardens.
• 5

  In a stand mixer, whip the whipping cream with a beater attachment until soft peaks form. Add frosting, liqueur, and peppermint extract to the whipping cream and beat just until firm peaks form. Spoon the mousse mixture into an icing bag fitted with a large star tip. Pipe mousse mixture into the center of each cookie cup. Sprinkle with crushed chocolate chips, if desired. Serve immediately or store in refrigerator until ready to serve.