Recently, I started playing Dungeons & Dragons with a group of friends. I’ve been interested in doing so for years, but my nerves always got the better of me. Let me just say, two sessions in, I could not be more glad I finally decided to go for it! In our latest session, our group found themselves heading into the feywilds, and I felt inspired to bring along a dessert fit for the adventure at-hand. Enter these chocolatey, fruit-filled mousse cups that look like they came straight from the magical forest!
I wanted to share about these desserts because they are so versatile, and a great option to bring along to your next forest, magic, or spring-themed party or DND session. Nearly every element can be made using a variety of ingredients, so you can customize based on your dietary preferences and dessert-making skill level. The assembly portion could also be a hit with kids!
I used a tried-and-true recipe for vegan chocolate mousse from The Vegan Lunchbox that I tweak just slightly and a recipe for edible moss that I found on TikTok from baker Liliana da Silva (@sugarellasweets).
You can follow the recipe below, but you can also swap most of the layers of this dessert with your own favorite recipes or pre-made options. Some ingredient alternatives to consider: for the main chocolate filling, any chocolate mousse or pudding; for the “soil,” any crumbled chocolate cookie, cake, or brownie; for the edible moss: a plain white or vanilla cake colored with green food coloring, sliced in half, and torn to pieces; for the mushroom stems: pretzel rods or shortbread cookie logs. See what I mean about the versatility here? Get creative!
Here’s how I made mine:
Magical Mushroom Dessert Cups
Equipment
- 8 Small jars (4-6 ounce recycled jam jars, canning jars, small glasses, etc.)
- Blender
- Stand or hand mixer
- Food processor (optional)
Ingredients
Crumbled “Soil”
- 1/2 container Oreos (cream filling removed)
Chocolate Mousse
- 10 large medjool dates
- 1 cup milk (I used soy milk)
- 6 ounces dark chocolate (chopped bar or morsels)
- 1/2 teaspoon vanilla
- 1 pinch salt
Edible Moss
- 1 egg (room temperature)
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons honey
- A few drops green food coloring
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
Fruit Filling
- 1 cup chopped strawberries
- 1 pinch sugar
Mushrooms
- 8 strawberries (stems removed)
- 8 raspberries
- 24 mini marshmallows
- 1.5 ounces white chocolate (for melting)
Instructions
Crumbled “Soil”
- Remove the filling from the Oreos. Place the cookies into a food processor or blender and pulse until crumbly. If using a blender, thoroughly rinse out all the crumbs ahead of making your mousse!
- Sprinkle an initial layer of crumbled Oreos into the bottom of each jar. Set the rest aside.
Chocolate Mousse
- Tear apart the dates, making sure all pits are removed and soak them in a pot of just boiled water for about ten minutes to soften.
- Heat the milk in the microwave or on the stove and set aside to cool down to 115°F or lower so it won’t seize the chocolate.
- Place chopped dark chocolate (or chocolate morsels) into the blender, along with the warm milk and drained, softened dates. Add in vanilla and salt and blend on low until smooth.
- Spoon equal amounts of the mousse into each jar, spreading a bit extra around the edges, forming a dip in the centers for the fruit filling.
- Cover the jars with plastic wrap and place in the fridge for a couple hours. Use this time to prep the rest of your ingredients.
Edible Moss
- Whisk the room temperature egg in a stand mixer or with a hand mixer until light and foamy, about two minutes.
- With the mixer still running, gradually sprinkle in the tablespoon of sugar.
- Turn the mixer off to add in the honey and green food coloring.
- Whisk mixture until thick, another 2-3 minutes.
- Sift in the flour and baking powder into the bowl, and gently fold it in with a rubber spatula or wooden spoon until incorporated.
- Pour mixture into large glass container, or a couple smaller glass containers or mugs, cover with plastic wrap, and microwave 1-2 minutes.
- Remove from microwave, remove plastic wrap, and set aside to cool. Make your fruit filling while this cools!
- Once completely cool, turn out onto plate and cut in half with a serrated knife. Then, tear apart into smaller pieces.
Fruit Filling
- Clean and chop strawberries. If adding sugar, sprinkle in and mix. Place in fridge until needed.
Mushroom Toppers
- Clean your strawberries and raspberries and dry thoroughly. Chop the stems off the strawberries.
- Melt your white chocolate (in 30 second bursts in microwave, stirring in between, or using the double broiler method).
- Using a toothpick, dot melted white chocolate onto berries. When done, place on plate in fridge for chocolate to set.
- Meanwhile, make the stems by placing mini marshmallows onto toothpicks (I did two for the strawberry mushrooms and one for the raspberry mushrooms). I lightly toasted mine with my butane torch for a bit of color, but this is totally optional!
Assemble
- Once the mousse has set, it’s time to assemble! Add in a scoop of fruit filling, top with crumbled Oreos, and add a piece of moss to each jar. Place your marshmallow stems into the berries and add them on as the finishing touch.
I got a head start the night before, making the crumbled Oreos and mousse the night before, covering the jars and storing them in the fridge. I also prepped my fruit filling ahead of time. I recommend having all your elements ready to go so that you can assemble just before serving.
Once all assembled, these dessert cups will keep for a couple days in the fridge, but keep in mind that the crumbled “soil” layers will get a bit soggy and the marshmallows and edible moss may dry out a tad, so do keep them well covered and try to enjoy the same day you assemble them!
I’d love to see how your versions turn out, so if you give these a try, please do share!
Wishing you a whimsical time in the kitchen, friends!
—Aly
