High-Protein Thin Mint Chocolate Mousse Cups
Published 2/23/2024
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Indulge in our High-Protein Thin Mint Chocolate Mousse Cups made with a Thin Mint Girl Scout cookie crust and a whipped cottage cheese mousse filling! The irresistible minty flavor and rich, creamy texture make for the perfect treat.
It’s Girl Scout season! And you know what that means: your favorite Thin Mint cookies are back in action. But this year, instead of just eating them straight from the box (or, in my case, the sleeve), why not make these delicious Thin Mint mousse cups? Trust me, your taste buds will thank you.
Buttery Thin Mint cookie crumbs make a scrumptious crust for the chocolate mousse, which is enriched with whipped cottage cheese. Seriously though, the fam and I can’t keep our hands off these delicious little treats! Just blend, assemble, and bake — it’s that easy.
What’s In Thin Mint Mousse Cups
This easy dessert uses the simplest of ingredients, making it a great recipe to whip up for a special occasion or whenever you’re craving something sweet.
To start things off, you’ll need a box of Thin Mint cookies (or similar mint chocolate cookies). This will be used to create the cookie crust for the mousse cups. Then you’ll need 2% cottage cheese to add a rich and creamy texture to the mousse.
And to give it that classic chocolate flavor, we’ll be using unsweetened cocoa powder, while maple syrup brings that touch of natural sweetness.
What You’ll Need to Make It
- Muffin tin: Make sure you have a muffin tin on hand to create the mint chocolate cups.
- Paper liners: Paper liners will make it easier to remove the mint chocolate mousse cups from the tin without making a mess. If you don’t have any, you can also use cooking spray to grease the tin.
- Food processor: You’ll need a food processor to grind up the Thin Mint cookies into fine crumbs for the crust. If you don’t have one, you can also use a plastic bag and rolling pin.
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Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Variations and Substitutions
Thin Mints: If you don’t have Thin Mint Girl Scout cookies, any fudge mint cookie will work. Andes Mints, Nature’s Way, Mint Oreos, or the Keebler brand will work just as well!
Cottage cheese: Any type of cottage cheese will work for this chocolate mousse recipe. We prefer 2% cottage cheese for its creamy texture, but you can use 1% or non-fat if you prefer. You can also substitute with cream cheese for a richer flavor.
Maple syrup: Agave nectar can be used instead of maple syrup if desired.
Fun variations: Add in some chopped nuts or mini chocolate chips for a crunchy texture. You can also top with whipped cream and extra cookie crumbs for a decadent finish.
try it!
Peanut Butter Chocolate Cheesecake Cups
If you love these chocolate mousse cups you HAVE TO try our peanut butter chocolate cheesecake cups — they’re so easy and delish!
Top Tips for Thin Mint Mousse Cups
- Be sure you whip the whipping cream into true stiff peaks and gently fold the cottage cheese into the cream to prevent the air from coming out of the whipped cream. This will keep the mousse light and fluffy.
- Don’t over-process the Thin Mint cookies for the crust — you want a fine crumb, but not dust.
- Let the mousse cups chill in the fridge for at least 4 hours before serving. This will allow the mousse to set and give it a firmer texture. Be patient! It’s worth it.
Storage + Freezer Directions
These Thin Mint Mousse Cups can be stored in an airtight container in the fridge for up to 3 days.
If you want to make them ahead of time, simply freeze them in an airtight container for up to 2 weeks. Just thaw them in the fridge for a few hours before serving.
Got Leftover Thin Mints?
Why not make a batch of our Thin Mint Brownies! They’re a small-batch recipe, so you only need 9 Thin Mint cookies 😀
What to Serve with Thin Mint Mousse Cups
We love serving these amazing dessert cups with a cup of hot chocolate or coffee for an indulgent after-dinner treat. Our Maple Sea Salt Hot Chocolate, Easy Spiked Hot Chocolate, and Pumpkin Spice Dalgona Coffee are DELISH.
These Thin Mint mousse cups would also pair amazingly with a scoop of our Chocolate Peppermint Banana Nice Cream, Chocolate Protein Ice Cream, or Cookies and Cream Protein Cottage Cheese Ice Cream!
Thin Mint Mousse Cups Recipe
Ingredients
- 30 thin mints or mint cookies
- 3 tablespoons salted butter, cold
- 1/2 cup 2% cottage cheese
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 350ºF and line a large muffin tin with paper liners. Set aside.
- Add the cookies and butter to a food processor and process until it turns into cookie crumbs.
- Scoop 2 tablespoons of the cookie mixture into each muffin liner, press the crumbs into the bottom of the cups, and then up the sides to create a cookie bowl. Bake for 7 -9 minutes and then remove it from the oven and let it cool completely. Option to place them in the freezer for 15-20 minutes.
- Add the cottage cheese to the food processor or a high-speed blender and process until the cottage cheese is smooth and creamy, 2-3 minutes.
- Add the cocoa powder and maple syrup to the cottage cheese and process until combined. Set aside.
- In a separate bowl, whip the heavy cream with an electric mixer until the stiff peaks form.
- Add the cottage cheese mixture to the bowl and gently fold the whipped cream into the cottage cheese mixture.
- The cookie cups must be completely cool before adding the filling. When cool, add 2-3 tablespoons of the cottage cheese mixture to each cup.
- Transfer the pan to the refrigerator and let it set for at least 4 hours or overnight for best results.
- Store in the refrigerator until ready to serve.
Tips & Notes
- Any type of cottage cheese will work for this recipe.
- If you don’t have Thin Mint Girl Scout cookies, any fudge mint cookie will work. Nature’s Way or the Keebler brand will work.
- Be sure you whip the whipping cream into true stiff peaks and gently fold the cottage cheese into the cream to prevent the air from coming out of the whipped cream.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe looked so good when i came upon it! Currently, its in the fridge and i can’t wait to try it later! One thing i noticed, the bottom was very crumbly and the filling was hard to put in, also i didn’t have enough filling for all of them. It filled 11, sooo close!! That might have been because i didn’t do it evenly lol. But thanks for your recipes! I can’t wait to try it !!