Chocolate mousse cups delight (Printable)
Smooth chocolate mousse in crisp cups with whipped cream topping delivers a luxurious flavor experience.
# What You'll Need:
→ Chocolate Cups
01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
→ Chocolate Mousse
02 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
03 - 2 large eggs, separated
04 - 2 tbsp granulated sugar
05 - 5 fl oz heavy cream
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Topping
08 - 3.4 fl oz heavy cream, chilled
09 - 1 tbsp powdered sugar
10 - Chocolate shavings or cocoa powder for garnish
# How-To Steps:
01 - Melt 7 oz dark chocolate in a heatproof bowl over simmering water. Using a pastry brush, evenly coat the insides of 4 silicone muffin molds or paper cupcake liners with melted chocolate. Chill for 10 minutes, then apply a second coat. Refrigerate until completely firm, about 30 minutes.
02 - Carefully peel away the molds or liners to release the chocolate cups. Store in the refrigerator until filling.
03 - Melt 5.3 oz dark chocolate in a heatproof bowl over simmering water. Allow to cool slightly before use.
04 - In a mixing bowl, beat egg yolks with 1 tablespoon granulated sugar until pale and creamy. Fold in the cooled chocolate and vanilla extract.
05 - In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon sugar and continue whisking until glossy and firm.
06 - Whip 5 fl oz heavy cream in a separate bowl until soft peaks develop.
07 - Gently fold the whipped cream into the chocolate and egg yolk mixture, then gently fold in the egg whites in two additions until just combined.
08 - Spoon the mousse into the prepared chocolate cups. Refrigerate for at least 1 hour to set properly.
09 - Whip 3.4 fl oz chilled heavy cream with powdered sugar until soft peaks form.
10 - Pipe or spoon the whipped cream over the mousse. Garnish with chocolate shavings or a dusting of cocoa powder. Serve chilled.
# Expert Suggestions:
01 -
- You get to make your own edible dish, which feels fancier than it actually is.
- The mousse is rich and silky without being overly fussy, and it comes together faster than you'd expect.
- Perfect for showing off without spending all day in the kitchen, and it can sit in the fridge until you're ready.
02 -
- The secret to silky mousse is patience—fold gently and don't overwork it, or you'll deflate all your whipped egg whites and end up with something heavy instead of ethereal.
- Make sure your bowls and whisks are completely clean and grease-free when whipping eggs; even a tiny bit of yolk in the whites will prevent them from reaching full volume.
03 -
- Brush your chocolate cups in thin, even layers rather than one thick coat—this prevents cracking when you unmold and gives you shells that are crispy outside and just yielding enough to bite through.
- Keep everything cold: chilled bowls, chilled cream, and chocolate cups that have been in the fridge make the whole process smoother and prevent the mousse from weeping or collapsing.