Chocolate Cookie Shells

1. Heat oven to 350°F (175°C) and grease two standard muffin pans.
2. In a bowl, whisk flour, cocoas, baking soda, and salt. Set aside.
3. Cream butter and both sugars until pale and airy (2–3 minutes).
4. Lower mixer speed, add eggs one at a time, then stir in vanilla.
5. Gently fold in the dry mix until the dough just comes together.
6. Portion about 3 Tbsp scoops of dough into each muffin cup.
7. Bake 10–13 minutes until the tops are set but still soft in center.
8. Right out of the oven, press the middle of each cookie down with the bottom of a small glass to form a cup.
9. Let sit in the pan 10 minutes, then twist gently to loosen. Transfer to a wire rack to cool completely.

Peppermint Cheesecake Mousse

1. Chill a mixing bowl and whisk attachment for the whipped cream.
2. Whip cream to stiff peaks; set aside.
3. In a separate bowl, beat cream cheese with sugar and peppermint until smooth.
4. Gently fold the whipped cream into the cream cheese mixture.
5. Paint two thin red stripes inside a piping bag using gel coloring. Fit with a round tip and fill with mousse.
6. Pipe swirls of mousse into each cooled cookie cup.
7. Refrigerate for 1–2 hours to firm up.
8. Garnish with crushed candy canes just before serving.