Thin Chocolate Cookie Layered Dessert

Thin Chocolate Cookie Layered Dessert, left over pie dough becomes the best fast and easy creamy dessert.

Last month we shared Hot Drinks, and I shared my recipe for Mulled Wine, this month we are sharing Chocolate Recipes, because isn’t February all about chocolate?

And who doesn’t like or need a little chocolate in their life?

Last week I shared a really tasty Chocolate Vanilla Panna Cotta Tart, which I made with one of our favourite Chocolate Pie dough recipes.

Since I had some dough left over I thought, “I could make cookies”, but why stop there? So I decided to make them really really thin. To make it easier on yourself make sure you flour the surface and the rolling pin enough so that the dough doesn’t stick.

And roll out the dough a little at a time, cut them out with your favourite cookie cutters and bake them. Since they are so thin they don’t take very long to bake.

Thin Chocolate Cookie Layered Dessert

I let them cool completely then I filled them with a little stabilized cream and sliced fresh fruit. I found some strawberries, raspberries and blue berries and of course I used a few kiwis to make my husband happy.

These thin chocolate cookies made the perfect Cookie Layered Dessert and they were even pretty yummy on their own. So next time you have some left over dough, it might just make a delicious dessert. Enjoy!

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Thin Chocolate Cookie Layered Dessert

Thin Chocolate Cookie Layered Dessert, left over pie dough becomes a fast & easy delicious dessert. Filled with whipped cream & fresh fruit.

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Course Dessert

Cuisine American/Italian, Italian

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 8 servings

Calories 340kcal

Author Rosemary Molloy

Ingredients

FOR THE STABILIZED WHIP CREAM

• ▢ 1 teaspoon gelatin
• ▢ 4 teaspoons cold water
• ▢ 1 cup whole or whipping cream
• ▢ 2 tablespoons icing sugar

FOR THE CHOCOLATE PIE DOUGH

• ▢ see link below

Instructions

• Pre-heat oven to 350°F (180°C)  Line one or two cookie sheets with Parchment paper.

  FOR THE CHOCOLATE PIE DOUGH  (click)

  Roll dough out (a small amount at a time) on a floured flat surface, flour the rolling pin also.  roll out very thin and cut with cookie cutters, place on cookie sheets and bake for approximately 5 minutes.  Let cool completely, best to fill just before serving.

FOR THE STABILIZED WHIP CREAM

• In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves.  Remove from heat and let cool (but not set).

  In a medium bowl whip cream and icing sugar until soft peaks form, continue beating and add gelatin, whip on high until stiff.

PUTTING IT TOGETHER

• Place one cookie on a plate tome with some whipped cream, fresh fruit, another cookie and repeat, place another cookie on top add whipped cream sprinkle with grated chocolate and fruit.  Serve immediately.  Enjoy!

Nutrition

Calories: 340kcal

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